Onion-flavored puff pastry wife cake

Overview

I haven’t made a recipe for a long time. Now that my two children are in kindergarten, I have more time and am less busy. How about I have two kids here who are causing trouble and can't do anything (it seems a bit unhuman, I can't help but grab the camera and hit me) now I can do what I want to do

Tags

• staple food
• home cooking
• 18 grams of white sugar
• cake flour
• chives
• cooked sesame seeds
• glutinous rice flour
• lard
• spiced peanuts
• winter melon candy
• water

Ingredients

Steps

1. 1 Water-oil skin: 180g low-gluten flour 40g lard A small amount of water-ghee skin: 120g low-gluten flour 85g lard Filling: 120g glutinous rice flour 25g white sugar 18g chopped winter melon sugar 80g crushed spiced peanuts 90 cooked sesame seeds 30g 2 chives half a bowl of water

   

2. 2 Wash and chop the scallions and set aside

   

3. 3 Add 25 grams of oil and sauté the chives until fragrant

   

4. 4 Pour a small amount of water and boil

   

5. 5 Pour in the sifted glutinous rice flour

   

6. 6 Then pour in the prepared white sugar and stir-fry over low heat

   

7. 7 After the glutinous rice flour is cooked, turn off the heat, then add peanuts, winter melon, sugar-cooked sesame seeds and chives and stir evenly

   

8. 8 Remove from the pot, put on a plate, wrap in plastic wrap and refrigerate for 1 hour

   

9. 9 Now make water-oil skin: take 180 grams of low flour and pour 40 grams of lard

   

10. 10 Add a small amount of water, mix well and set aside

    

11. 11 Pastry: Mix the remaining flour and lard and set aside

    

12. 12 There is a difference between water-oil skin and puff pastry after they are mixed together

    

13. 13 Divide the water-oil skin and puff pastry into 11 portions equally

    

14. 14 Flatten the watery dough and wrap it in puff pastry

    

15. 15 Close your mouth and make a ball

    

16. 16 Flatten and roll into a shape of beef tongue

    

17. 17 Roll up from top to bottom, repeat these 2 steps (16 and 17) 3 to 4 times

    

18. 18 Let the rolled butter skin rest for 15 minutes (cover it with plastic wrap)

    

19. 19 Now take out the filling and divide it into 11 portions for later use

    

20. 20 Roll out the relaxed butter dough into a thick middle with thin edges

    

21. 21 Wrap in the filling, seal, roll into a ball and flatten

    

22. 22 Let the wrapped cake rest for 10 minutes again

    

23. 23 Put it in the preheated oven, bake at 180 degrees and 160 degrees for 18 minutes, and you're done