Sweetheart Cake
1.
How to make 200 grams of pureed winter melon: .250 grams of winter melon are cut into small pieces and crushed with a cooking machine.
2.
Boil in a pot with 50 grams of sugar.
3.
Boil until very viscous. Stir in another 25 grams of lard.
4.
Add 100 grams of cooked cake powder (that is, boil glutinous rice flour in a microwave oven on high heat for 1 and a half minutes), add 200 grams of winter melon, 100 grams of sugar, 15 grams of coconut, and 10 grams of white sesame.
5.
Add 40 grams of warm water and 20 grams of salad oil, mix well to form the inner filling.
6.
Sift the medium powder in a bowl or on the table, add white sugar and lard and mix slightly, then add water in portions and mix well, knead into a smooth oily dough without powder and let it rest for 30 minutes.
7.
Sift the low flour on the table, build a powder wall, add lard and mix, and knead it with a scraper to form a powder-free pastry dough.
8.
The loosened dough was rolled into long strips, and then divided into two small doughs of different sizes, and all the fillings were mixed well and divided into small doses; I divided them into 20 pieces in total.
9.
Take 1 oily skin, squeeze it slightly, and pack 1 oily pastry, closing it downward.
10.
Slightly squeeze the kneaded pastry and roll it into an oval shape from the middle to the ends;
11.
Rolled up from bottom to top, closing down.
12.
Line up and relax for 15 minutes;
13.
Then squeeze the shortbread slightly by hand, and roll it from the middle to the ends into an oval shape; roll it up from the bottom to the top, and let it relax for 20 minutes.
14.
Take the slackened pastry, press the two ends toward the middle, and roll it into a round shape.
15.
Pack the stuffing;
16.
Round, close the mouth down, and relax for 20 minutes.
17.
Slightly press it into a flat circle, make three cuts on the surface, brush with egg wash, and sprinkle with sesame seeds.
18.
Bake at 170 degrees for 20 minutes.
