Sweetheart Cake
1.
The filling materials are all mixed.
2.
Stir evenly into a filling, cover with plastic wrap and freeze in the refrigerator for about 20 minutes. (The filling is softer and slightly frozen for easy packaging)
3.
The crust materials are mixed and formed into a smooth dough, covered with plastic wrap and set aside.
4.
Slowly knead the pastry ingredients into a ball.
5.
Divide the pastry dough and pastry dough into 16 equal parts. (The big one is pastry dough, the small one is pastry dough)
6.
Take a pastry dough and wrap it in a shortbread dough, pinch it tightly and round it.
7.
Make all the dough.
8.
Take a pie, roll it into an oval shape, and roll it up from top to bottom.
9.
Make all the dough in turn and cover with plastic wrap for about 10 minutes.
10.
Take one of them and squeeze it along the length, roll it into a rectangle again, and roll it up from top to bottom to complete the second roll.
11.
Roll up all the cakes and cover with plastic wrap for about 10 minutes.
12.
Take one of them, press it down from the middle, squeeze the two ends, and roll it out into a round piece of dumpling skin.
13.
Remove the fillings from the refrigerator in advance and divide them into 16 equal portions. Take a pie crust and wrap it in the filling.
14.
Squeeze tightly with the mouth facing down, and squeeze slightly to form a cake.
15.
Put it in a non-stick baking dish, brush the egg mixture, cut two cuts with a blade (to prevent the filling from swelling and swelling due to heat), and put it in the preheated oven at 180 degrees for 25 minutes.
16.
Finished product (the blade is too short, the filling is still a little swollen)
17.
The finished product, crispy skin, QQ filling.
Tips:
Cover the whole operation process with plastic wrap to prevent the cake crust from drying out and making it difficult to wrap.
