[wife Cake] with A Moving Legend

[wife Cake] with A Moving Legend

1. Let's make the winter melon velvet first: Use a grater to cut the winter melon into filaments, put it in an empty pot and cook on a low heat.

2. Simmer it slowly so that the water evaporates and slowly drains away. When the water content of the winter melon is reduced to the point where it can be picked up in pieces with chopsticks, add sugar and continue cooking.

3. After saccharification, the moisture will increase again. After a little simmering, add coconut paste and mix well.

4. Add cooked cake powder and stir to form a very viscous filling.

5. Add baking milk powder and mix well, add custard powder and mix well, the filling is slightly yellow.

6. Add the butter, melt and stir well, and finally add the roasted sesame seeds to make the melon paste filling, let cool and set aside.

7. Separately mix the oily skin raw materials and shortcrust raw materials evenly and knead them into a smooth and soft dough. Wrap them in plastic wrap and put them in the refrigerator for 30 minutes.

8. Divide the oily skin dough and the shortcrusted dough into 32 equal parts (23g oily skin/piece) (16g/piece of oily pastry), cover with plastic wrap, and let it rest for 15 minutes.

9. Take a piece of oily skin dough, flatten it into a round shape, put it in a shortbread ball, and wrap it up like a bun.

10. Place it with its mouth facing down; the rest is the same as above.

11. Take a package of dough, flatten it with a rolling pin, roll it out into an oval shape, and then roll it up from the bottom up.

12. Roll the dough completely, cover with plastic wrap, and let it rest for 30 minutes.

13. Take another loose dough, press it again and roll it out into an oval shape, and then roll it up from top to bottom.

14. Roll the dough completely, cover with plastic wrap, and let it rest for 30 minutes.

15. Divide the winter melon filling into 32 points (23g/piece).

16. Take a loose dough, roll it out into a circle, place the divided filling on the center of the dough, and wrap it.

17. After wrapping, close it down, press it into a round cake, place it on a baking tray, cover with plastic wrap (to prevent the skin from cracking) and let it sit for a while.

18. Brush a layer of egg yolk liquid on the surface of the dough, sprinkle with sesame seeds; use a knife to make two cuts on the surface of the dough (need to cut through the dough).

19. Put it in a preheated 200°C oven, heat the middle layer up and down, and bake for about 20 minutes (depending on the temperature of the individual oven), until the surface is golden.

Tips:

1. When pressing into a round cake, the action should be light to avoid squeezing out the filling. When it becomes loose, it must be covered with plastic wrap to prevent it from cracking.

2. The knife makes a small cut on the surface, mainly to avoid the skin from breaking due to the expansion of the filling during baking.

3. Chinese pastries are best made with lard, which has a good crisping effect and a strong aroma. If lard is not available, butter can be used instead. If you don't even have butter, just use the same amount of vegetable oil instead, but the effect of shortening is that lard is the best, butter is the second, and vegetable oil is the second.

4. All-purpose flour, that is, ordinary flour for household use. If not, you can also use half of high-gluten flour and half of low-gluten flour instead.

5. Cooked glutinous rice flour is cooked in a microwave oven on high heat for 1 and a half minutes.

6. Wife cakes are very crispy when they just come out of the oven. After being sealed and stored for one day, the outer skin absorbs the moisture of the filling, and the taste becomes softer, which is closer to the commercially available wife cake.