Thin Skin and Thick Filling, Crispy Taste, without A Wife-"wife Cake"

Name: Thin Skin and Thick Filling, Crispy Taste, without A Wife-"wife Cake"
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g All-purpose flour; 50g lard; 20g Sugar; 55g warm water; 100g Low-gluten flour; 25g butter; 100g Shimizu; 40g White sugar; 15g Coconut; 60g Glutinous rice flour; 20g White sesame; 2 pcs Egg yolk

by Taste the Miscellaneous Interests of Life

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The filling of the authentic wife cake is made of winter melon paste. With the continuous development of the wife cake and the continuous renovation of the pattern, a variety of "wife cake" methods are emerging one after another. Most of the wife's cakes that everyone eats now use glutinous rice and sesame as the filling, the oily crust is wrapped in shortbread, and the soft and glutinous filling is wrapped. The wife's cakes are clearly layered and crispy, which is more suitable for public taste!
After trying to make the egg yolk pastry last week and received unanimous praise, confidence increased. This week I plan to make wife pie. The meringue part of the wife pie is similar to the meringue of the meringue, but the filling is different. The method of the wife pie is actually very simple. You only need to follow the steps and you can basically learn it. . If you like to eat, hurry up and learn! "

Thin Skin and Thick Filling, Crispy Taste, without A Wife-"wife Cake"

1. Mix the four ingredients of the oil skin and knead the dough together;

Thin Skin and Thick Filling, Crispy Taste, without A Wife-"wife Cake" recipe

2. After kneading into dough, wrap it in plastic wrap and wake up for 30 minutes;

3. Mix the two materials together to form a dough;

4. After kneading into dough, wrap it in plastic wrap and wake up for 30 minutes;

5. Each is divided into ten doses of equal size

6. Heat the butter and water over a low heat until it melts, then pour in the remaining ingredients;

7. Stir on low heat until the dough cools for later use;

8. Divide the wake-up oil skin and shortbread into ten equal parts, with one shortbread in the middle;

9. Then roll it out and roll it up from bottom to top;

10. Cover with plastic wrap and relax for 15 minutes;

11. After the relaxation is complete, flatten and roll it up again, roll it up from bottom to top, cover with plastic wrap and relax for 15 minutes;

12. Take out a dough and fold it in half and squeeze it, roll it out into a pie crust that is slightly larger than the dumpling crust, wrap it with cool stuffing, and tighten the mouth;

13. Squeeze it with the mouth down and place it in the baking tray. At this time, preheat the baking tray to 150 degrees for 5-10 minutes;

14. Make two cuts on the surface;

15. Brush two layers of egg yolk and sprinkle a little white sesame seeds;

16. Put it in the middle of the oven, and bake the upper and lower tubes at 130 degrees for 40 minutes.

17. Finished picture.

18. Finished picture.

19. Finished picture.

Tips:
❥ When kneading the oily crust, it must be kneaded until the surface is smooth, so that the oily crust has a certain degree of toughness to cover the oily pastry and not easy to crack and mix;

❥ Be sure to tighten the mouth after filling the stuffing, otherwise the juice will burst easily when entering the oven;

❥ If the filling is a little thin after being fried, put it in the refrigerator for half an hour;

❥ The relaxation time required for each step must be reached, so that the dough has sufficient ductility.

❥During the production process, you must always remember to cover with plastic wrap when you are done, and do not let the dough dry out.

❥The lard in the recipe can be replaced with the same amount of butter or vegetable oil, but as far as the effect is concerned, the shortening effect of lard is the best.