Wife Cake with Winter Melon Stuffing
1.
120 grams of flour, 30 grams of white oil, 10 grams of sugar (the flour here can be ordinary flour, and it is not required to be low-gluten flour)
Add 60 grams of warm water to make oily skin for 1 hour
2.
100 grams of low-gluten flour, 50 grams of white oil, knead slowly and form a shortbread for 1 hour, and make the filling when the noodles are used
3.
250 grams of winter melon with 50 grams of sugar are ready, the winter melon is peeled, peeled, and cut into small pieces
4.
The winter melon is beaten into puree with a food processor
5.
Put the mashed winter melon and sugar into a small saucepan, simmer for 15 minutes and let cool for later use
6.
20 grams of salad oil, 40 grams of warm water, 75 grams of sugar, put it, stir to melt
7.
In the melted oil and sugar water, add 15 grams of sesame seeds, 15 grams of minced coconut, and 100 grams of cooked glutinous rice flour. Stir well
8.
Mix well and put in the cold winter melon paste
9.
Mix well into stuffing
10.
Divide into small pieces, good for a group, I'm about 30 grams each
11.
The oil crust and the shortbread are divided into 7 small doses, the oil crust is about 30g each, and the shortcrust 20g each
12.
A puff pastry bag
13.
Wrap it and close the mouth down, 饧5 minutes
14.
Flatten each dough and roll it out
15.
Roll up
16.
Shun it over and roll it out again
17.
Rolling up
18.
Then flatten both ends and fold them toward the middle
19.
Press it again, roll it up, and pack the prepared stuffing
20.
Wrap it up and close it down
21.
Each wrapped dough is pressed into a small cookie about 1 cm thick, or it can be flattened with a rolling pin and placed on a baking tray
22.
Brush each bun with egg yolk liquid, and use a knife to cut three times on the bun to prevent it from bulging when baking.
23.
Preheat the oven, put it into the middle of the oven, fire up and down, 180 degrees, 20 minutes
