Vegetable Oil Version Wife Cake

Name: Vegetable Oil Version Wife Cake
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 320g Low-gluten flour; 100g Vegetable oil; 40g Sugar; 100g water; 120g Cake flour; 2 tablespoons Salad oil; 40g Cooked Sesame; 30g Coconut; 50g Dried cranberries

by Xiaoyingzi Gourmet

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

[Works of Bai Cui's Fifth Food Contest]
I like to eat wife cakes, the surface is soft, especially the glutinous fillings, which are especially enjoyable. Lard shortening is the best for Chinese pastries. Some people think that too much lard oil content is bad for human health. In fact, the oil content of lard, butter, and vegetable oil is not very different. Which kind of oil is used to make the right The health effects of the human body are negligible, but there is a big difference in the difference in taste and shortening. Lard comes first, butter comes second, and vegetable oil is the worst. The wife's cake made this time is made with vegetable oil. It can be seen that it is not very obvious on the level, and the taste is really good.

Ingredients

320g Low-gluten Flour
100g Vegetable Oil
40g Sugar
100g Water
120g Cake Flour
2 tablespoons Salad Oil
40g Cooked Sesame
30g Coconut
50g Dried Cranberries

Vegetable Oil Version Wife Cake

1. Oil skin material: low flour: 200g vegetable oil: 50g sugar: 40g water: 100g pastry material: low flour: 120g vegetable oil: 50g filling material: cake flour (cooked glutinous rice flour): 120g sugar: 80 Grams of water: 150 grams of salad oil: 2 tablespoons of cooked sesame seeds: 40 grams of coconut: 30 grams of dried cranberries, diced: 50 grams

2. Put the sugar, water, and salad oil in a pot and boil until the water is boiling and mash and turn off the heat

3. Add dried cranberries and top with cake powder and sesame seeds

4. Turn the filling evenly while it is hot, and put the filling in the refrigerator for later use

5. After refrigerating, it will become cool and will not stick to your hands. Divide into 18 portions and round as much as possible.

6. Oil skin material: low powder: 200 g vegetable oil: 50 g sugar: 40 g water: 100 g

7. Oil leather material mix

8. Pastry ingredients: low powder: 120g vegetable oil: 50g

9. Pastry material mix

10. Wrap the two leather materials together in plastic wrap and put them in the refrigerator to relax for 30 minutes

11. Take out the loose oil-water dough and pastry dough and divide them into 18 equal parts.

12. Shortbread wrapped in oil skin

13. Close up with the help of a tiger's mouth

14. Squeeze

15. Take a dough and flatten it by hand

16. Roll into an oval

17. Roll up and close up

18. Flatten the dough and roll it out again

19. Roll it up again, relax for 20 minutes after operating one by one

20. Pick up a dough and place the two ends toward the center

21. Gather irregular edges

22. Flatten the dough and wrap it with stuffing

23. Still use the strength of the tiger’s mouth to close up

24. Close the mouth tightly and place it down to cover with plastic wrap

25. Roll out into a flat shape and apply egg yolk liquid on the surface

26. Put the baking tarp on the baking tray, and cut two cuts in the middle of the rolled crust with a sharp knife to facilitate exhaust

27. Preheat the oven in advance to 190 degrees and bake the middle layer for 20 minutes.

28. Put it out on the drying net to cool

Tips:
Xiaoyingzi's words:
1. When making the fillings, turn off the heat when mashing. Don't stir it while burning.
2. During the production process, the pastry crust must be covered with plastic wrap to keep it moisturized, otherwise it is easy to dry the crust and not easy to handle.