Wife cake

Overview

The recipe used is Junzhi's, which is somewhat similar to the method of making fresh meat mooncakes.

Tags

• baking
• snacks
• common dishes
• paita
• breakfast
• afternoon tea
• a: all-purpose flour
• a: fine sugar
• a: lard
• a: water
• a：whole egg liquid
• b: all-purpose flour
• b: lard
• c: fine sugar
• c: fried white sesame seeds
• c: glutinous rice flour
• c：lard
• c：water

Ingredients

Steps

1. 1 First make the glutinous rice filling. First fry the white sesame seeds.

   

2. 2 Then pour the water, fine sugar, and lard in ingredient C into the pot. Bring to a boil over high heat, then reduce to a simmer.

   

3. 3 Immediately pour in all the glutinous rice flour

   

4. 4 Stir quickly until the glutinous rice flour and water are completely mixed into a thick filling. Turn off the heat.

   

5. 5 Add cooked white sesame seeds

   

6. 6 Mix well

   

7. 7 Spread the fried filling on a plate and refrigerate for 1 hour until the filling is no longer sticky.

   

8. 8 Next, make water-oil crust, which is ingredient A. Mix flour, sugar, whole egg liquid, lard, and water evenly. Water and oil skin: 100 grams of all-purpose flour, 15 grams of fine sugar, 45 grams of water, 2 tablespoons of whole egg liquid (10ML), 10 grams of lard

   

9. 9 Knead into a smooth and soft dough (the amount of water needs to be adjusted depending on the water absorption of the flour. Be sure to knead into a soft dough and not too dry).

   

10. 10 Divide the dough into 16 portions, roll each into a round ball, and rest for half an hour (to prevent the surface of the dough from drying out, cover it with plastic wrap or a damp cloth when resting).

    

11. 11 Then make the pastry, which is all the ingredients of ingredient B. Mix flour and lard. Pastry: 80 grams of all-purpose flour, 50 grams of lard

    

12. 12 Keep kneading until it forms a ball.

    

13. 13 Divide the kneaded pastry dough into 16 equal parts.

    

14. 14 Take a piece of rested water-oil dough and flatten it into a round shape. Place the pastry dough in the center of the water dough.

    

15. 15 Wrap it up and place it with the seam side down. Use a rolling pin to roll out the wrapped dough into an oval shape.

    

16. 16 After rolling it out, roll it up from top to bottom. Rotate the rolled dough 90 degrees.

    

17. 17 Roll out again into an oblong shape (this time the oval will be longer than the first time).

    

18. 18 Roll up again from top to bottom. Roll out all 16 pieces of dough and let it rest for 15 minutes (remember to cover with a damp cloth or plastic wrap).

    

19. 19 Divide the refrigerated filling into 16 portions and set aside

    

20. 20 Take a piece of rested dough and roll it out into a round shape (try to make it as thick as possible in the middle and thin around the edges). Place a piece of glutinous rice filling in the center of the dough and wrap it up. Place a piece of glutinous rice filling in the center of the dough and wrap it up.

    

21. 21 Close the mouth tightly and face downward

    

22. 22 Brush the surface of the dough with a layer of egg wash. Sprinkle some white sesame seeds. Then use a knife to make three slits on the surface of the dough (the cuts need to go through the dough). Let it sit for another 15 minutes.

    

23. 23 Place in a preheated oven at 200 degrees and bake for about 15 minutes, until the surface is golden brown.