Sweetheart Cake

Sweetheart Cake

1. Pour 170g water, 20g corn oil, 50g caster sugar, 2g salt, and boil on high heat until the sugar melts.

2. Turn to low heat, pour in 45g cooked glutinous rice flour, 10g minced coconut, 12g white sesame

3. Stir quickly until fully mixed, without dry powder, leave the fire to cool for later use

4. Then divide it into 10 small balls

5. Water and oil skin materials 100g all-purpose flour, 15g powdered sugar, 30g lard, 40g water, and pour it into the bread machine (you can also knead by hand)

6. Stir it into a smooth and flexible dough, set aside

7. Pastry ingredients, low-gluten flour 70g, lard 35g, mix and knead slowly

8. Knead into a ball for later use

9. Divide the shortbread and oily skin into 10 equal parts and make rounds for later use.

10. Take a portion of water and oily skin, press flat, and put on the shortbread

11. Slowly wrap it in a tiger's mouth

12. Place it down, wrap it in order, and cover it with plastic wrap

13. Take one and press flat

14. Roll out into a beef tongue

15. Roll up

16. Finish in order, cover with plastic wrap and relax for 10 minutes.

17. Roll out the rolled dough again from the first one

18. Roll up; finish in turn, cover with plastic wrap and relax for 15 minutes after rolling

19. Take a portion of the dough that has been set aside, fold the two ends toward the middle, and gently press down

20. Roll out into a slice with a thick middle and thin edges

21. Put on the filling

22. Slowly close your mouth and wrap it up

23. Press flat, place on a baking tray at a certain distance, brush with egg yolk

24. Cut with a sharp blade, sprinkle with white sesame seeds, and preheat the oven to 190 degrees

25. Put it in the oven, middle layer, 18 minutes until the puff pastry is mature and the surface is golden

Tips:

1. It can be kneaded by hand or in a bread machine. It is the best to knead the film, so that it is not easy to leak when rolling, but there is no need to deliberately pursue the glove film. Normally knead until it is smooth and master the softness of the water and oil skin and pastry. As well as the rolling technique, the same can be done without leakage;
2. Both the oil pastry and water oil skin should be in a soft state, so that it is easy to operate when rolling;
3. 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;
4. When rolling, do not roll the whole from top to bottom, start from the middle to both sides, and repeat until you reach the length you are satisfied with, so that the operation is better and it is easier to roll evenly;

5. When filling pastry and fillings, the mouth must be closed, otherwise it will be easy to leak; when filling fillings are not closed, it will be easy to burst when baking. It is advisable to close the mouth with a tiger's mouth. Don't close the mouth like a bun, which is easy to burst and the bottom will be too thick and uneven;

6. When cutting the mouth, cut a bit deeper, not only for aesthetics, but also to run out of gas during baking to prevent bursting.