Sweet But Not Greasy Wife Cake
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1. Oil skin production: mix all the ingredients of the oil skin and knead it into a smooth dough covered with plastic wrap for 30 minutes; 2. Pastry production: mix low-gluten flour and butter, knead it by hand, knead it evenly, and form a pastry dough. 30 minutes;
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3. Filling making: a. Put the glutinous rice flour into a bowl, steam for 8 minutes in a steamer, and the cake will be b, red bean paste, coconut paste, salad oil, and milk are mixed evenly, then add the sifted cooked cake powder and mix evenly
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4. Divide the awake oil skin into 13 equal parts, 15 grams each, and divide the shortbread into 13 equal parts, 8 grams each. Wrap the shortbread with oily skin to make a round dough, and place it down;
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5. Roll out the dough into an oval shape, turn it over and roll it up, and cover with plastic wrap for 15 minutes;
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6. Repeatedly roll the dough into an oval shape, turn it over and roll it up, and then 饧 for 20 minutes;
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7. Roll the good dough into a round shape, put in the fillings, with the closing direction facing down, and gently press to flatten it into a round cake.
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8. Use a knife to draw three lines vertically and horizontally on the surface, brush with egg liquid and sprinkle with sesame seeds; preheat the oven to 180 degrees, and heat the middle layer up and down for 18 minutes.