Glutinous Rice Wife Cake

Name: Glutinous Rice Wife Cake
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 70g lard; 20g Caster sugar; 60g water; 80g Glutinous rice flour; 25g Corn oil; Some Mulberry Jam; Some sesame

by Wan Fengling

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

When I got home from get off work, I smelled the smell of lard in my mother's pot, so I thought about making something with lard.
Most of the tide-style wife pie uses sugar winter melon. Today’s wife’s pie is filled with glutinous rice and homemade mulberry paste. The outer skin is crispy and the slag is removed, and the filling is soft and sweet and sour. Because the amount of powdered sugar is small and it is not sweet and greasy, it is also good to honor the elders. It is highly recommended~~

Ingredients

Glutinous Rice Wife Cake

1. Make the filling first. Bring 80 grams of water to a boil.

2. Add glutinous rice flour and corn oil in turn and stir well.

3. Add mulberry jam and stir well.

4. Divide into 12 equal parts and cover with plastic wrap. The filling is ready.

5. Mix 120 grams of low-gluten flour and 20 grams of sugar. Add lard and rinse with 60 grams of hot water. After mixing evenly into a dough, 12 equal parts are evenly divided into oily skin.

6. After mixing 80 grams of low-gluten flour and 40 grams of lard to form a dough, 12 equal parts are equally divided into shortbread.

7. Take a portion of the oil skin in step 5 and roll it into a round shape.

8. Put the shortbread in step 6.

9. Close up into a group.

10. Roll out into a tongue shape.

11. The short side is slowly rolled up.

12. Put it upright and roll it into a tongue shape. Same as step 10

13. Roll up the short side. Same as step 11. Then the crust is ready.

14. With the closing point facing upwards, roll it out with a rolling pin.

15. Put the invagination in step 4.

16. Close your mouth and rub it into a ball.

17. 1. Squash. 2. Brush the egg liquid. 3. Cut 2-3 cuts with a sharp knife. 4. Sprinkle with sesame seeds.

18. Preheat the oven. Fire up and down at 180 degrees for 25 minutes.

Tips:
1. The oily skin has been kneaded for too long and the finished product tastes tougher and not soft.
2. It is best to cover the fresh-keeping film in the intermediate operation process to prevent the loss of water content and affect the taste.
3. The filling should be moderately soft and hard. When it is too soft, the filling will easily bulge and break through the oily skin and damage the shape. White sugar can be added appropriately for the filling, because I use mulberry sauce to make the filling which is sweeter, so sugar is omitted.
4. Finally, make a few cuts on the surface to prevent the filling from swelling.
5. Butter can be used instead of lard, but the shortening effect is relatively inferior.
6. The lard is easy to melt if the room temperature exceeds 25 degrees, and the sticky skin is not easy to handle. It is easy to do it in summer when the air conditioner is on. If the temperature is too low in winter, it is better to heat it in the microwave for 20 seconds before tasting.