Sweetheart Cake
by Hui Kefan Baking DIY
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. 50g winter melon, chopped into finely pieces
2. Small yellow rice is roasted in a pot
3. Put 110g of water, 50g of white sugar, and 50g of salad oil in the wok and mix well. After boiling, change to low heat, pour 100g of wax gourd and glutinous rice flour, stir well until the wax gourd, glutinous rice flour and liquid are mixed evenly.
4. Pour in 50G of roasted yellow rice and stir evenly. Just let it cool.
5. Water and oily skin: 100g all-purpose flour, 15g white sugar, 40g water, 15g whole egg, 15g butter, mix evenly, knead into a smooth dough for later use.
6. Divide the water and oily skin into 15g small doses, let stand for 30 minutes, and cover with plastic wrap to prevent the epidermis from losing moisture
7. Pastry: 50g butter is softened at room temperature and cut into small pieces. Add 80g low-gluten flour and knead it with your hands to form a pastry
8. Shortbread crust divided into 12g pieces
9. A water and oily skin wraps a ghee skin, with the seal facing down. Let stand for 5 minutes
10. Roll it out and roll it into a roll. Let stand for 5 minutes
11. Rotate it 90 degrees, roll it out again, and roll it up.
12. Seal the inside, roll it into a circle, pack 12g of filling, press flat, cut 3 times on the dough, expose the filling, oven 220 degrees, 20 minutes
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