Wife cake in the Chinese dim sum has a super high popularity, thin skin and thick filling, filling moist and soft, sweet and not greasy, is the Cantonese tide moon cake with the least material, the simplest workmanship, you are not quick to try
by Baking 007
Medium gluten flour 200 g
Powdered sugar 30 g
Lard 60 g
Water 75 g
Low gluten flour 135 g
Lard 67 g
Winter melon 250 g
Sugar 80 g
20 g minced coconut
Sautéed white sesame seeds 15 g
Sauté glutinous rice flour 100 g
Salad oil 20 g
Water 40 g
1. Prepare all materials in advance
2: 250g of winter melon crushed in a blender
3: Cook the winter melon with sugar until very viscous
4, stir-fried dried winter melon paste add 100 grams of cooked glutinous rice flour, coconut capacity 20 grams, white sesame seeds 15 grams, salad oil 20 grams, warm water 40 grams (to see the humidity of winter melon stir-fried water plus water)
5. Mix well to form filling
6, make oil skin: flour add powdered sugar lard slightly mixed, and then add water to mix well
7: Knead the glove film with a bread machine
8. Make puff pastry: flour is mixed with lard to form a puff pastry
9: Cover the oil crust and puff pastry with plastic wrap and relax for 30 minutes
10. After loosening, the oil skin and the puff pastry are divided into 15 pieces each
11: Take a piece of oil skin and flatten it into a circle, put the puff pastry dough in the center of the oil crust, and pinch it like a small steamed bun
12, wrap up and close the mouth down, 15 all wrapped well covered with plastic wrap, press a damp cloth on the plastic wrap to ensure that the dough will not dry out, let stand for 20 minutes
13, the quiet dough rolled out, roll out the long vertebrae round, as long as possible to roll out, the puff pastry effect will be better, roll out from top to bottom, all roll out for 20 minutes
14: Flatten the dough, roll it out again, roll it out into a vertebral circle, roll it up again, roll up all the dough, cover it with plastic wrap and let it stand for 20 minutes, then take a piece and press the middle with your fingers
15. Glue the two ends to the middle, roll out into a circle, and roll out the edges thinner
16: Divide the filling into 15 equal portions
17. Put the middle wrap up
18: Wrap up and fold down, roll out into round cakes and put on a baking sheet
19: Brush with a layer of whole egg liquid
20: Sprinkle sesame seeds and make three cuts on the surface of the knife
21: Place in the middle layer of the preheated oven at 200 degrees and bake at 200 degrees for 17 minutes
22, the way out of the cooling can be eaten, sealed and stored for a day after the taste is softer
1. Lard crisping effect is the best, butter can also be used to replace lard 2.Stir-fry glutinous rice flour: turn on a low heat to fry glutinous rice flour until slightly yellowed can be 3.Every time you wake up the noodles must be covered with plastic wrap, and then the plastic wrap on the lash cloth, otherwise the dough is not good after dry 4.I use a pe5459 oven, everyone pays attention to adjusting the baking temperature appropriately when using other brands of ovens
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