Wife cake, have you ever eaten, authentic Teochew specialties, crispy and delicious, long aftertaste, want to eat with me to experience it in the workshop, see how to do it?
The steps are coming, look carefully ah:
1, with 250 grams of medium gluten flour, 70 grams of blue Kwai Fong, 40 grams of fine sugar, 50 grams of whole eggs, 100 grams of water mixed to make water skin.
2: Mix 65 grams of lard and 130 grams of low gluten flour to make puff pastry.
3: Make winter mushroom filling with 125 grams of warm water, 100 grams of sugar, 20 grams of lard, 20 grams of salad oil, 15 grams of sesame seeds and coconut minced coconut, 30 grams of sugar winter melon, and 75 cake powder.
4: Cut the water crust and puff pastry into small dough in a 3:2 ratio, and then wrap it in the water crust and roll it thinly. Roll up into strips, fold them in three folds, and roll them out into round puff pastry for later.
5: After the filling is mixed and mixed well, it is cut into small balls, wrapped in a thin puff pastry into the filling, the mouth is pinched tightly, and after a little loosening, roll out into a cake blank.
6: Drain into a baking dish, sweep up the yellow liquor, sprinkle with sesame seeds and cut into two channels in the middle, on the heat of 180 degrees, under the heat of 150 degrees to bake golden brown.
