Curd cake is a kind of cake that has a smell of curd and gets its name. It is a little bigger and softer than a chicken cake, and the filling is a little more varied. Curd cake is a good tea and is also very resistant to storage. When I was a child, I thought it was not delicious, but I didn't expect to eat it again when I grew up and actually liked it deeply. I did it temporarily, so I didn't buy a special mold for curd cake, and temporarily replaced it with a mold for mooncakes, and I will make up for it next time
By xt glutinous twitter
<h2>Royalties</h2>
Dough material
Low gluten flour 300 g
High gluten flour 100 g
Invert syrup 170 g
Peanut oil 80 g
8 g of water
Glass meat material
Fatty pork 200 g
White sugar 150
White wine 40 g
Red curd milk 60 g
Filling
White sesame seeds 100 g
Peanuts 200 g
Fried minced garlic 100-160 g
Five-spice powder 6 g
High liquor 30 g
Southern curd milk 2 pieces
Cooked glutinous rice flour 150 g
Surface egg yolk water material
1 egg yolk
20 g of water
This recipe can make 35/55 g of cake
<h2>Practice steps</h2>
1, fat pork before cutting with cool boiled water or mineral water washed drained and then cut into cubes, there are many people do not wash directly cut, depending on your personal choice
2, add the cut fat cubes to the white wine and mix well, then add the sugar to mix well, and finally add the curd milk to mix well, (forgot to add the curd milk), cover the plastic wrap refrigerator to keep fresh for 2-7 days
3, the marinated fat diced meat with low heat stir-fried until transparent, curd milk I forgot to add when I was marinating before, only added when frying, but it is best to add it when marinating
4, stir-fried into this is almost the same
5, peanuts stir-fried and chopped, garlic fried crisp, white sesame fried, glutinous rice flour fried in advance, all the ingredients are added together, glutinous rice flour to add a small amount of multiple times, the filling is too dry can add cool boiled water, until it can be a ball, marinate in the refrigerator for a day
6, syrup, water, peanut oil thoroughly stirred evenly, emulsified to melt into one, no peanut oil can also be changed to other vegetable oil
7. Sift in the flour
8, mix well until there is no dry powder, the state is oily, if it is dry, you can add more oil or syrup, too soft to add some powder
9, cover with plastic wrap for 2 hours, during which you can weigh the filling
10, filling 30 grams, skin 25 grams, originally intended to skin 20 grams, but easy to expose the filling, so add 5 grams, press the flat dough, and then wrap into the filling, the tiger mouth slowly push the dough skin up, until the filling is completely wrapped
11, after the oven is preheated, bake at 200 degrees for 5 minutes to set the shape, brush with egg liquid, and then put it into the oven at 170 degrees for 20 minutes, which is set according to the oven at home
12, just baked is soft, let it cool it will become hard
13. Seal and store after cooling
<h2>Tips</h2>
1. Cooked glutinous rice flour I am using a wok to fry slowly, the action should be slower, do not raise the air full of powder, easy to explode (you can refer to a powder explosion) 2.Brush the egg yolk water is with an egg yolk and water stirred evenly on it 3.Peanuts and sesame seeds can refer to my article Green Dough 4.More soft glutinous after a few days back to the oil
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.