Sweetheart Cake
1.
Prepare the ingredients. The ingredients in the auxiliary materials are the ingredients for the filling: minced winter melon sugar, then mix coconut powder, lard, cooked glutinous rice flour, cooked sesame seeds, fine sugar and water to make a filling for later use.
2.
Oily skin: 125 grams of high powder + 125 grams of low powder + 50 grams of fine sugar + 70 grams of lard + 100 ml of water, mix and knead until it does not stick to your hands, let stand for 30 minutes.
3.
Oil core: mix 250g of low powder + 125g of lard and mix well.
4.
The oil skin is about 26 grams, and the oil core is about 20 grams, each divided into 18 portions.
5.
Hugging the oil core with oil skin.
6.
After wrapping, let it stand for 10 minutes.
7.
Roll them out one by one.
8.
Wrap the stuffing and let it rest for about 10 minutes.
9.
Roll into a round cake shape.
10.
Brush the surface with egg liquid, and then brush a layer of egg liquid after natural air-drying.
11.
Use a knife to make two small cuts on the surface for decoration.
12.
Sprinkle a little white sesame seeds.
13.
Preheat the oven at 200° for 5 minutes, and bake at 180° for 2--25 minutes. Middle floor, fire up and down.
14.
Roasted golden brown.
15.
The outer skin is crispy, the middle layer is crispy, and the filling is soft and tender. It's very delicious.
Tips:
The filling must have winter melon sugar, and other materials can be added with some other preserved fruits according to your preferences.
