Sweetheart Cake
1.
Quantity of finished products: 20 pcs (my oven is large, so the quantity of materials is large, please use the amount according to the size of your own oven, it is recommended to use half of it) Baking pan size: 30*36CM. Water and oily skin: 200 grams of all-purpose flour, 30 grams of sugar, 90 grams of water, 20ml of egg liquid, 20 grams of lard; Pastry: 160 grams of all-purpose flour, 100 grams of lard; glutinous rice filling: 140 grams of glutinous rice flour, 140 grams of fine sugar Grams, 220 grams of water, 60 grams of fried white sesame seeds, 70 grams of lard.
2.
First make the glutinous rice filling. Put 140 grams of caster sugar (I think these sugars are too much, only 110 grams, the sweetness is just right for me), 220 grams of water, and 70 grams of lard into the pot.
3.
The big fire boiled, turn to a low fire.
4.
Pour in 140 grams of glutinous rice flour at a time, stir quickly and evenly, stir until it becomes thick and thick and turn off the heat.
5.
Add 60 grams of fried white sesame seeds and mix well with the remaining heat.
6.
Put the finished glutinous rice filling in the refrigerator, refrigerate until the filling is not sticky, and divide it into 20 portions.
7.
The stuffing is put into the refrigerator to make watery oily skin. Put 200 grams of all-purpose flour, 30 grams of caster sugar, 90 grams of water, 20 ml of egg liquid, and 20 grams of lard into the mixing bucket.
8.
Knead into a smooth dough, the dough should not be too hard, but softer. During the kneading process, according to the feel, in addition to the 90 grams of water in the formula, I added 15 grams of water.
9.
After weighing the water and oily skins, divide them into 20 equal parts, round them, cover with plastic wrap, and relax for 30 minutes.
10.
When the water and oil skin is slack, make the shortbread again. Put 160 grams of all-purpose flour and 100 grams of lard into the mixing bucket.
11.
Keep kneading until it forms a dough.
12.
After weighing the shortbread, it is equally divided into 20 portions. (The upper 2 rows in the picture are water and oily skins, and the lower 2 rows are shortbreads).
13.
After the shortbread has been divided, the water and oily skin has been relaxed for 30 minutes. Take a portion of water and oily skin, squeeze it, and put a portion of shortbread on top.
14.
Wrap it up and place it on the chopping board with its mouth down.
15.
Wrap them one by one until they are all done. After wrapping, put it in plastic wrap. The 8 packages on the right side of the picture are obviously larger than those on the left side without the pastry.
16.
Take a portion and roll it into an oval shape.
17.
Roll up from top to bottom.
18.
Roll up one by one, and put the rolled up in the plastic wrap in time.
19.
Take out 1 portion and close up.
20.
Roll out the longer dough again, this time the length of the roll is obviously longer than the 16th step.
21.
Roll up from top to bottom.
22.
Do them one by one, and you must be patient when making pastry desserts. This time the volume is shorter than the first volume.
23.
When everything is done, cover with plastic wrap and let relax for 20 minutes.
24.
After 20 minutes of slack, we can't sit idle, take the glutinous rice filling out of the refrigerator, at this time it is no longer sticky, and divide it into 20 parts after weighing.
25.
Take a small roll, close it upwards, and fold it from the middle as shown in the picture.
26.
Pinch together, close your mouth, and close your mouth down.
27.
Use a rolling pin to roll out a thin sheet of dough in the middle and around it, and put a portion of glutinous rice filling.
28.
Wrap it up, closing the mouth down.
29.
Roll out gently with a rolling pin.
30.
When everything is done, arrange in the baking pan. The size of my bakeware is 30*36CM.
31.
Brush the whole egg liquid twice.
32.
Sprinkle white sesame seeds on the surface.
33.
Use a sharp knife to make three cuts on the surface to penetrate the dough.
34.
Put it into a preheated 200 degree oven, middle level, up and down, 15 minutes.
35.
After 15 minutes, the color was not good, so I baked it for another 2 minutes. Let cool and eat after baking.
36.
It’s not easy to make crispy snacks, it’s too time-consuming, and my back hurts when I’m tired. It's still beautiful in the mouth. This puff pastry is too crisp, and it feels better than the one bought outside. After all, this is just out of the oven.
Tips:
1. The lard in the glutinous rice filling is large and it tastes a little greasy. I think the lard can be replaced with the same amount of olive oil or peanut oil.
2. The lard in the water and oily skin and shortbread is used for cracking, and lard is best used. I have used butter to make durian crisps, and the crisp layer is obviously not as good as lard.
3. When rolling, don't use too much force, but lightly and evenly, so as not to break the water and oil skin.
