Old and Young Love Wife Cakes
1.
Mix all the ingredients of the pastry (225 grams of low-gluten flour, 105 grams of lard), knead evenly by hand, and form a pastry dough for more than 30 minutes
2.
Mix all the ingredients of the oil skin (300 grams of ordinary flour, 90 grams of lard, 60 grams of caster sugar, 150 grams of water) and knead it into a smooth dough and cover it with plastic wrap for more than 30 minutes
3.
Ingredients: 240g red bean paste, 20g salad oil, 45g coconut paste, 120g cooked cake powder, 45g milk, 45g sugar, a little pork floss
a. Put the glutinous rice flour into a bowl, put it in the steamer and steam for 8 minutes to make the cake flour
b. Red bean paste, coconut paste, salad oil, milk, and pork floss are mixed evenly, then add the sifted cooked cake powder and mix well
c. Divide into 36 small balls evenly
4.
Divide the awake oil skin into 36 portions (15g each), and divide the shortbread into 36 portions (8g each)
5.
Wrap the shortbread with oily skin to make a round dough, and place it with the opening facing down
6.
Roll out the dough into an oval shape, turn it over and roll it up
7.
Repeat the above steps to roll out the dough into an oval shape, turn it over and roll up to complete all the dough, cover with plastic wrap for 15 minutes
8.
Roll out the good dough into a round shape and put in the filling
9.
Wrap the dough, with the closing direction facing down, gently press to flatten it into a round cake
10.
Use a knife to draw three lines vertically and horizontally on the surface, brush with egg wash, sprinkle a little white sesame seeds, preheat the oven to 170 degrees, and heat the middle layer up and down for 25 minutes
Tips:
After kneading the oily skin and pastry dough, you need to 饧 twice, and it will be crispier.
