Sweetheart Cake
by Qinghehe
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Filling; water + oil + sugar into a basin and boil over low heat to melt the white sugar. Mix glutinous rice flour + milk powder.
2. Pour the glutinous powder + minced coconut into the melted sugar water and stir well.
3. Put the mixed fillings in the refrigerator and freeze for 20-30 minutes. (Convenient and easy to make)
4. Knead the oily skin and shortbread separately for 20 minutes.
5. Each of the three types is divided into 6 small doses.
6. The oil crust is pressed into round slices to wrap the pastry.
7. Pack all 6 servings and relax for 10 minutes.
8. Roll into an oval shape, roll it up, and relax for 10 minutes after operating one by one.
9. Roll out the loosened dough, roll it up again, and relax for another 10 minutes after operating one by one.
10. Fill the dough in a round and flat shape.
11. Close the mouth and squeeze tightly. Roll out into a round flat shape.
12. Put it in a baking tray, brush the egg yolk liquid, sprinkle with white sesame seeds, and lightly score 2 knives on the surface with a knife.
13. After the oven is preheated, bake the middle and upper layers at 190 degrees for 15 minutes.
14. Take it out of the oven and let it cool.
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