Soft and Sweet Wife Cake

Soft and Sweet Wife Cake

1. Put 200 grams of flour, 30 grams of sugar and 60 grams of lard into the container, and prepare 80 grams of water;

2. Slowly add water to form a smooth and flexible dough, cover with plastic wrap for more than 30 minutes;

3. Make pastry dough: mix 140 grams of low flour and 70 grams of lard;

4. Knead into a ball, cover with plastic wrap and make for 30 minutes;

5. At this time, I started to prepare fillings and prepared the required materials; I cooked the glutinous rice flour in a microwave oven.

6. Pour water, sugar, salt and lard into the pot;

7. Bring to a boil over high heat, and the sugar and lard will melt;

8. Turn to low heat, pour in glutinous rice flour and coconut paste;

9. Put the sesame seeds in;

10. Stir quickly and evenly, without dry powder, leave the fire to cool for later use;

11. After the dough is finished, start to divide the water and oil crust and the shortbread dough; the shortbread is divided into about 10 grams each, and the water and oil crust is equally divided into about 18 grams each, and rounded for later use;

12. Start to wrap the pastry: take a portion of water and oily skin, press flat, and put on the pastry; close the mouth and wrap;

13. Place it down and press down;

14. Use a rolling pin to roll out into a beef tongue shape;

15. Then roll up slowly;

16. Make the plastic wrap on the back cover and relax for 15 minutes;

17. Then take a dough and roll it out again;

18. Roll it up again, and let the cling film relax for 15 minutes after all the rolls are finished;

19. Then start to divide the cooled fillings, divide them into about 18 grams each, and round them for later use;

20. Take a portion of the dough that has been set aside, press it down gently, and roll it out into a dough sheet with a thick middle and a thin edge;

21. Put the stuffing on and wrap it up;

22. Press it down and place it on the baking tray at a certain distance;

23. Brush egg yolk liquid on the surface;

24. Cut with a sharper blade;

25. Sprinkle white sesame seeds on the surface for decoration;

26. Put it into the preheated oven and bake at 190°C for 18 minutes until the puff pastry is mature and the surface is golden.

Tips:

Both the water and oily skin and the shortbread should be in a soft state, and it is best to cook for more than 30 minutes, so that it is easy to operate when rolling;
The divided dough of shortbread and water and oily skin needs to be covered with plastic wrap during the operation process to prevent the surface from drying out and affecting the production;
When rolling, do not roll the entire roll from top to bottom, start from the middle and roll to both sides, and repeat until you reach the length you are satisfied with. This is easier to operate and easier to roll evenly;
When filling pastry and fillings, be sure to close the mouth, close the mouth, and face down to prevent the filling from bursting when the filling is not tightly closed;
When cutting the mouth, it is best to use a sharper blade to cut a little deeper, so that it can run out of gas during baking and prevent the filling from bursting;
Please adjust the baking temperature and time according to the actual situation of your own oven.