Not Greasy Wife Cake
1.
Combine the inset ingredients written above: 70g glutinous rice flour, 25g white sesame seeds, 120g water, 70g granulated sugar, 20g lard, weigh it for later use,
2.
First, stir-fry the glutinous rice flour over a low heat until cooked (the glutinous rice flour will turn yellow a little), and set aside for later use, then fry the white sesame seeds over a low heat, then add water, sugar, and lard, and stir until After the water is boiled, pour in the fried glutinous rice flour and stir again. The inset is ready, put it out for use, and cover with plastic wrap.
3.
Ingredients for the oil skin: 100g all-purpose flour (that is, ordinary flour), 15g fine sugar, 35g water, 1 egg white, 10g lard, weigh it and set aside,
4.
Stir the confectioner's sugar into the flour, then add water, egg white, and lard to the dough. Set aside for later use. Cover with plastic wrap.
5.
Weigh the pastry ingredients: 80g flour, 50g lard, and weigh it.
6.
Stir the flour and lard into a dough, set aside, cover with plastic wrap,
7.
Divide the inset, oily skin, and shortbread into 16 portions, knead them into small balls for later use, and cover with plastic wrap. (If the weather is hot and the lard does not solidify, then divide the shortbread into small balls and put them in the refrigerator. Keep refrigerated and take them out one by one when needed). Wrap a shortbread with an oily skin and close it down,
8.
Roll it into a tongue shape, roll it up, roll it into a tongue shape again, roll it up, put it aside, cover it with plastic wrap, and make them one by one.
9.
Fold the finished skin in half and squeeze it, wrap the filling, and close the mouth, and the mouth is down. (The step is forgotten to shoot, in fact, it is the same method as the pastry wrapped in oil skin, but there is no need to roll it into a tongue shape. Re-roll),
10.
Flatten the cakes and place them on a plate. Make a few cuts on the surface (for ventilation). Spread a layer of egg white, then sprinkle some sesame seeds. Brush the egg yolk liquid once in the middle (the baking time can be adjusted according to your own oven). The first time you do it, it is best to observe it next to it.
11.
This is the first time I have done it. No one took pictures for me during the whole process. It is not very convenient to take pictures of homework, so there are few pictures.
Tips:
1. Cover the whole process of indentation, oily skin, and shortbread with plastic wrap at any time, otherwise it will dry out.
2. Because I have been very blessed recently, but I also like to make baked goods, so I do not have a lot of sugar and oil in the sweets I make, so that the food is not greasy, and eating a few more will not be too fat.
