Traditional Chinese breakfast shops, handmade baked cake shops can only eat hollow sweet baked cakes, because of the baking swelled like a drum crust, also known as sugar drum shortbread, burnt crispy taste plus semi-melted sugar paste, people love it, although now it is becoming more and more difficult to buy, but as long as you master the oil skin, puff pastry and filling, you can DIY at home!
Oily skin:
All-purpose flour 240 grams
10 grams of caster sugar
Unsalted butter 80 grams
100 grams of boiling water
Salt 0.5 grams
Raw white sesame seeds (garnish) to taste
Puff pastry:
160 grams of cake flour
Salad oil 60 grams
Filling:
150 grams of caster sugar
20 grams of water
Maltose 65 grams
30 grams of cake flour
Salt 1 gram
Method:
1. (Make oil skin) Stir the sifted flour, sugar, salt, butter and water in a container and mix evenly into a ball, cover the plastic wrap and let it relax for 15 minutes for later use.
Tip: The time and steps of letting loose are important to make the dough more elastic.
2. (Make puff pastry) To make puff pastry, add low-gluten flour and salad oil to stir evenly into a ball, wrap the plastic wrap and let it relax for 15 minutes, then cut it into 15 equal parts for later use.
3. (Make the filling) Sift the low-gluten flour, add sugar, salt, water and maltose, stir evenly and let it stand for later use.
4. After the oil skin is divided into 15 subcontracted into the puff pastry, the seal is rolled upward, and rolled up from top to bottom and rolled again. Then cover with plastic wrap and let stand for 15 minutes.
Tip: Roll it out at least twice to have a multi-layered puff pastry.
5. The dough is sealed upwards, the fingers are pressed down from the middle, and the two sides are pressed into a round cake shape in the middle, and the sugar paste is filled.
6. Dip the smooth surface of the wrapped dough in white sesame seeds, press it into oval flakes with rolling dough, arrange it in a baking tray, bake it in the oven at 180 degrees for 20~25 minutes, take it out and let it cool.
Tips: Be careful not to use too much force when rolling to avoid the sugar filling bursting.