Each square millimeter of small dough with a diameter of 8-10 cm is soaked with grease, baked in the oven so that the skin does not leave a soft spot; when bitten, the crispy crust clicks and spreads, spills, and loosens the slag; the filling is moist and soft, and the sweetness is not dry. At this time, my stomach was full of satisfaction, just thinking about when I would be able to eat this taste in my mouth again, and what calories to burn!
By Xiaoyu Private Chef 【Official Certified Master of Bean Fruit Cuisine】
Low gluten flour 100 g
Sugar 15 g
Water 45 g
Whole egg mixture 30 g
Lard 10 g
Low gluten flour 80 g
Lard 50 g
Glutinous rice flour 70 g
Sugar 70 g
Water 110 g
Cooked sesame seeds 30 g
Lard 35 g
1: Make glutinous rice first. Pour water, sugar and lard into a pot and bring to a boil over high heat. Pour in the glutinous rice flour and stir wildly until you can't see the white corn starch.
2: Pour in the sesame seeds and stir well.
3: Put it out on a plate, spread it into a cake, cover it with plastic wrap to prevent the glutinous rice filling from drying, and set aside to cool.
4: Then make a water and oil skin, put all the ingredients of the water and oil skin into the bread machine, and knead the dough into a dough in the kneading mode. Different brands of flour have different water absorption, hand kneading is recommended to pour 90% of the water first, the rest depending on the situation, kneaded dough is softer.
5, the puff pastry material is also mixed, stirred evenly with a spatula, here it is best not to use the hand directly, because the temperature of the hand will make the lard melt, become very sticky, not easy to operate.
6: Divide the water skin, oil skin, and cold glutinous rice balls into 12 parts, then cover with plastic wrap and wake up for half an hour.
7, the following start to make the crust of the wife cake, take a piece of water oil skin, press the flat roll open.
8: Then wrap the puff pastry balls like buns.
9: Wrap up and close the mouth down and continue to wake up for 15 minutes. If the room temperature is dry, cover it with plastic wrap to prevent drying.
10: Wrap up and gently roll out the long strip with a rolling pin.
11. Then roll up from the bottom up.
12: Turn the rolled roll 90 degrees and roll it out again along its long strip.
13. Roll it up again. That is to say, to roll twice, to roll twice.
14. After rolling it twice and rolling it twice, press down from the middle with your fingers to make the two ends up and merge the two ends of the upturned together.
15: Roll out with a rolling pin into a round row of dumpling skin, thick in the middle and thin around the periphery.
16: After rolling out the skin, take a piece of glutinous rice filling and wrap it well.
17: Wrap up and close the mouth down and gently pat into a dough cake.
18: Preheat the oven to 200 degrees in advance and place the rolled dough on a baking sheet covered with silicone oil paper. Brush a thin layer of egg yolk liquid so that the color of the roast is beautiful.
19: Sprinkle with a layer of white sesame seeds.
20, with a very thin and sharp knife on each crust three knives, to cut the crust, this is so that when baking for a while, the internal heat can be emitted.
21: Finally, put in the preheated oven to 200 degrees, heat up and down for about 15 minutes.
22, see the crust is golden, the stuffing will be spit out.
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