Wife cake

Water-oil dough: 200g flour, 80g lard, 55g water, 50g sugar. Mix the water-oil dough and knead it into a smooth water-oil dough. Leave it to rest for 20 minutes (it doesn’t have to be smooth, just about right. The resting time can be adjusted according to the temperature)

Pastry ingredients: 120g flour, 60g lard, mix the pastry ingredients, knead into a smooth pastry dough, let rest for 20 minutes (the pastry is easier to knead smooth than the water-based dough, and it will become smooth after a little kneading)

Pastry ingredients: 120g flour, 60g lard, mix the pastry ingredients, knead into a smooth pastry dough, let rest for 20 minutes (the pastry is easier to knead smooth than the water-based dough, and it will become smooth after a little kneading)

Knead the rested water-oil dough into strips and cut into 16 parts. Cut the pastry dough into 16 parts as well

Take a small piece of dough, flatten it with your palms, and wrap it up with a piece of short dough

Take a small piece of dough, flatten it with your palms, and wrap it up with a piece of short dough

With the edge facing down, roll it out, fold the top edge down, and fold the bottom edge up. Roll out the folded dough again, fold it again, repeat it once (a total of three times, roll it out three times), and let the folded dough rest for 20 minutes

Roll out the rested dough, wrap it in red beans, seal it downwards, flatten it and place it

Brush with egg yolk liquid and sprinkle with sesame seeds (I did not use pure sesame seeds, but crushed the sesame candy and used it, so there are peanuts in it) 180 degrees middle level, 60 minutes (my electric oven is a small Changdi oven with only 12L. A high-end oven should only take 20 minutes. You can cut it open to see if the flour inside is cooked. Wait until the egg yolk liquid turns slightly brown, then it is almost done)

Dang Dang Dang! This is the finished product

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