Sweetheart Cake

Name: Sweetheart Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 10g lard; 15g granulated sugar; 45g water; 2 tablespoons Whole egg liquid; 60g Sugar; 20g Coconut; 5g White sesame; a little Egg liquid (brushing the surface)

by mature11

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I don't like dim sum very much, but I can't stop eating Chinese pastry every time I look at it. But it was too troublesome to think about it, and I had to make my own fillings. I accidentally discovered that the filling of this small pie is made of glutinous rice, and the filling is not troublesome. It is great. I am worried about how to use the glutinous rice flour leftover from making a donkey.
Chinese pastries generally use lard, and lard has the best shortening effect. The desserts made are crispy layer by layer, and the crispness is full of scum! When it comes to lard, don’t be afraid. I was very resistant to lard in the past. Actually, we all have misunderstandings about lard. Lard has many health effects. Lard has the functions of invigorating deficiency, moisturizing dryness, and detoxification, and can cure dryness of viscera, unfavorable stool, dry cough, and chapped skin. People used to eat lard and there was nothing wrong with it, but now it's all kinds of diseases. Shortening is often used in pastries sold outside, and lard is rarely used. Shortening contains trans fat, which is harmful to the human body and easily causes high blood viscosity, thrombosis, and arteriosclerosis.

Ingredients

10g Lard
15g Granulated Sugar
45g Water
2 tablespoons Whole Egg Liquid
60g Sugar
20g Coconut
5g White Sesame
a little Egg Liquid (brushing The Surface)

Sweetheart Cake

1. First make the glutinous rice filling: pour water, sugar, and lard into the pot. Bring to a boil on high heat, then turn to low heat.

2. Immediately pour the glutinous rice flour, coconut paste, and white sesame seeds, and stir quickly to make the glutinous rice flour and water completely mix into a sticky filling shape. Turn off the heat. Let the stuffing cool and set aside (just don’t stick to your hands).

3. 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 (depending on the water absorption of the flour, the amount of water needs to be adjusted as appropriate, and it must be kneaded into a soft dough. Can't be too dry). To make pastry: Mix flour and lard and knead into a dough. Cover with plastic wrap and leave the noodles for 15 minutes

4. The oily skin and shortbread are divided into 12 portions each

5. Take a water and oily skin, press it flat, roll it round, and wrap it in the pastry

6. Wrap the shortbread into glutinous rice balls with oily skin, close the mouth and squeeze tightly

7. Use a rolling pin to gently roll the wrapped pastry into a beef tongue shape. The length is about 20cm. Be careful not to break the skin. Use even force. From the middle of the dough, roll it up and down to keep the thickness as consistent as possible (the picture is a horizontal picture, The actual operation is vertical)

8. Roll it up from top to bottom, cover with plastic wrap, and let it stand for 15 minutes; continue to the next one, and repeat the operation. One round will be enough for 15 minutes, so there is no need to wait for 15 minutes.

9. Take the first rolled roll in order, flatten it, and roll it again to a length of about 20cm or more. Be careful not to roll it too wide, and then roll it into a cylindrical shape.

10. After each roll up, finally fold from both sides to the middle,

11. Round, flatten, flatten, and stuffing

12. After wrapping, close the mouth down, roll it into a round cake, and place it on a baking tray.

13. After everything is done, cut the surface (need to cut through the dough), brush with egg wash, and sprinkle with black sesame seeds.

14. After standing for another 15 minutes, the oven will preheat the upper tube to 175°C and the lower tube to 160°C, and bake for 20 minutes (the temperature and time are for reference only, because the temperature of each oven is different)

15. The finished product, very crisp, too fragrant

Tips:
Tips:
I made 12 biscuits for this recipe.
This is not very sweet, it tastes just right.
About the origin of wife cake:
According to legend, the time-honored teahouse in Guangzhou in the last years of the Qing Dynasty is famous for its variety of dim sum and biscuits. The Chaozhou dim sum master brought the shop’s signature refreshment to his wife. After his wife ate it, he felt bland, not as good as the “winter melon horn” made by his family’s dim sum. After hearing this, the master was naturally not convinced, so he asked his wife to make "winter melon horns" for him to taste! My wife used winter melon puree, sugar, and flour to make a brown and unique "winter melon corner"; this Chaozhou master ate it and it was really sweet and delicious! He brought the "Winter Melon Corner" back to the teahouse, and the owner of the teahouse was full of praise after eating, and asked which teahouse made this dessert? The masters said: "It was made by a Chaozhou wife!" So the boss casually said it was "Chaozhou wife cake", and asked the Chaozhou master to improve it and sell it in the teahouse. The result was highly praised! Hence the name "Wife Cake".