Bauhinia cake
Overview
How to cook Bauhinia cake at home
Tags
Ingredients
Steps
-
Have all ingredients ready.
-
Mix together 150 grams of low-gluten flour, 30 grams of caster sugar, 30 grams of lard, and 60 grams of water.
-
Knead into a soft water-oil dough, cover with plastic wrap and let rise for 30 minutes.
-
Pour 100 grams of low-gluten flour and 50 grams of lard into another basin.
-
Knead into puff pastry.
-
Divide the water dough and pastry into eight equal portions.
-
Take a piece of watery dough and press it flat, then wrap it with puff pastry.
-
Pinch it tightly and place it on the chopping board with the seam facing down.
-
Use a rolling pin to roll into an oval shape.
-
Roll up from top to bottom.
-
Press flat with your hands.
-
Use the rolling pin again to roll into an oval shape.
-
Roll up from top to bottom.
-
Pick up a piece of dough and place it upright on the cutting board.
-
Press flat with your hands.
-
Use a rolling pin to roll the dough into a round shape.
-
Divide the bean paste filling into 8 equal portions. (This step can be prepared in advance)
-
Place bean paste filling in the middle of the dough sheet.
-
Pinch the seam tightly and place it face down on the chopping board. Use a rolling pin to gently roll out the green bean paste filling.
-
Divide into six equal parts and cut into six petals with scissors.
-
Use a razor blade to divide the skin of each petal into three equal parts and cut into the bean paste filling.
-
Pinch each petal up with your hands, and the redbud flower base is ready.
-
Line a baking sheet with tin foil and place the prepared bauhinia cake on top. (Place four on each plate, just enough to bake two plates).
-
Brush the center of each redbud flower with egg yolk liquid and sprinkle with appropriate amount of black sesame seeds. Preheat the oven to 180 degrees and bake on the middle shelf for about 20 minutes.
-
Finished product picture.
