Sweetheart Cake
by Month 🈷️
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Glutinous rice stuffing material.
2. Put water, sugar, and lard in a pot and heat until melted.
3. Add the glutinous rice flour and mix quickly evenly.
4. After turning off the heat, add the sesame seeds and stir evenly.
5. Put it in the refrigerator for about 1 hour.
6. Put all the ingredients of the oil skin into a basin and knead it into a smooth dough.
7. Put all the ingredients for the shortbread into a basin and knead it into a ball.
8. Knead the oily skin and shortbread into long strips and cut into 16 pieces, cover with plastic wrap and let them rest for about 30 minutes.
9. Take out the refrigerated glutinous rice filling and knead into long strips and cut into 16 portions for later use.
10. Take a ball of oily skin and wrap the shortbread.
11. Squash and roll it flat and then roll it up.
12. Then squeeze it, roll it flat, and roll it up.
13. After rolling, cover with plastic wrap and leave for about 10 minutes.
14. Take a ball of dough, fold the two ends toward the middle, and then flatten and roll it into a round shape with a little thinner on the sides and a thicker middle.
15. Take the glutinous rice ball and wrap it like a glutinous rice ball, then rub it and squash it.
16. After wrapping, brush with a layer of whole egg liquid, put sesame seeds, and then make three cuts, leave it for about 10 minutes, preheat the oven at 170 degrees for 5 minutes, and bake for 15 minutes.
17. The hot one is more delicious!
18. If it’s cold, you can put it in the microwave for 20 seconds to taste better!
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