Cantonese snacks in the national cuisine complete series: wife cake

Originated from Guangdong Chaozhou dim sum wife cake, the outer skin is baked into a seductive golden brown, the layers of oil crisp inside are as thin as cotton paper, crispy and loose, a bite down the crumbs will fall to the ground, every bite can taste the sweet taste of honey! The wife's cake is favored by the boss! Legend has it that in Guangzhou, there is a long-established tea house founded at the end of the Qing Dynasty, famous for all kinds of dim sum and cakes; one day, a dim sum chef from Chaozhou in the tea house brought all kinds of signature refreshments from the shop home for his wife to eat, and he did not expect that after his wife ate, not only did not praise the dim sum in the shop, but even said with disgust: "The dim sum in the tea house is so bland, there is nothing comparable to my mother's dim sum winter melon corner!" ” After hearing this, this master was naturally unconvinced, so he asked his wife to make a "winter melon horn" for him to taste! The wife used winter melon paste, sugar, and flour to make a charred yellow chic "winter melon horn"; this Chaozhou master ate it, the flavor was really sweet and delicious, and he couldn't help but praise the wife's snacks! The next day, the Teochew master took the "winter melon corner" back to the tea house for everyone to taste, and the tea house owner was even more praised after eating, asking who made the dim sum in which tea house? The masters said, "It was made by the Teochew wife!" So the boss casually said that this was "Teochew wife cake", and asked the Teochew master to improve it and sell it in the tea house, and the result was very well received! Hence the name "Wife Cake".

"Wife cake is a traditional Han nationality spot in Chaozhou, Guangdong, and is the most well-known cake in Guangdong Chaozhou mooncake with the least ingredients, the simplest workmanship and the most well-known. Wife cake pays attention to the thin skin and thick filling, the filling is moist and soft, and the taste is sweet but not greasy. ”

Ingredients

High Powder (125g)

Low Powder (375g)

Sugar (50g)

Lard (195g)

Water (100ml)

Accessories

Winter melon sugar (filling) (80g)

Minced coconut (filling) (40g)

Lard (filling) (30g)

Cooked glutinous rice flour (filling) (100g)

Cooked sesame seeds (filling) (20g)

Granulated sugar (filling) (100g)

Water (filling 0 (140ml)

Kitchen

Electric oven

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Cantonese snacks Snacks Sweet Baking for hours Of ordinary difficulty

Prepare the ingredients. The ingredients in the accessories are the ingredients of the filling: the winter melon sugar is chopped, and then the coconut flour, lard, cooked glutinous rice flour, cooked sesame seeds, caster sugar and water are mixed together to make the filling for later use.

Oil skin: high flour 125 g + low powder 125 g + caster sugar 50 g + lard 70 g + water 100 ml mixed kneading until non-stick hands, let stand for 30 minutes.

Oil core: low flour 250 g + 125 g lard mix, mix well.

About 26 grams of oil crust and about 20 grams of oil core, divided into 18 parts each.

Hold the oil heart with the oil skin.

Let stand for 10 minutes after wrapping.

Roll out one by one.

Wrap in the filling and let stand for about 10 minutes.

Roll out into a round cake.

Brush the surface with egg liquid, and after natural air drying, brush another layer of egg liquid.

Use a knife to make two small openings on the surface as a decoration.

Sprinkle with a little white sesame seeds.

Preheat oven at 200° for 5 minutes and bake at 180° for 2--25 minutes. Middle level, up and down fire.

Bake golden brown.

The crust is crispy, the middle layer is crisp, and the filling is soft and tender. Very delicious and delicious.

Tips:

The filling must have winter melon sugar, and other ingredients can add some other preserved fruit according to your preference.