Sweetheart Cake
1.
First, fry the fillings and prepare the ingredients. Filling: [70g glutinous rice flour, 70g fine sugar, 110g water, 25g white sesame seeds, 20g lard]
2.
Stir fry the sesame seeds in a dry pan, pour out aside
3.
Pour in water, lard, and white sugar to boil over medium heat, stir the sugar to melt
4.
Pour the glutinous rice flour and stir, be careful not to have white spots. Pour in the fried sesame seeds when it's viscous
5.
Let it cool or refrigerate for one hour after frying
6.
Then make the water oil skin, mix all the flour, sugar, egg liquid, lard and water, and knead it into a smooth and soft dough [Due to the water absorption problem of the flour, it is best to keep a little bit as the case may be] [Water oil skin ：100g medium powder, 15g granulated sugar, 45g water, 2 tsp whole egg liquid, 10g lard]
7.
Mix the flour and lard and knead until it forms a dough. Divide the kneaded pastry into 16 equal parts. [Short pastry: 80g medium powder, 50g lard]
8.
Divide the oily skin, shortbread, and glutinous rice fillings into 16 portions
9.
Knead the oily crust and press it into the shortbread
10.
Roll up into a tongue shape
11.
After rolling all out, roll it out again
12.
Cover with plastic wrap and leave for 15 minutes, fold in half in the middle, squeeze and roll
13.
Wrap the glutinous rice stuffing tightly with the mouth down
14.
Roll out into a circle, brush with egg yolk liquid, and sprinkle some sesame seeds [Be careful not to roll it out, it will burst if you don't cut it]
15.
Preheat the oven to 170 degrees in advance, set the upper and lower fires to bake for 20 minutes [please change according to your own oven]
16.
Delicious traditional taste, wife cake is out
Tips:
Tips:
It is troublesome to make shortbread when the weather is hot, and your hands are sticky and oily. At this time, you have to put in the refrigerator for a while before you can operate it
It is better to brush the egg yolk liquid on the decorative surface to look better
