Traditional wife cake
When I was a child, I really liked the wife cake just baked in the West Point store. I can't forget the golden crisp skin and the soft sunken Q. Take a bite, there is a sunken child like brown sugar in the layers of pastry At that time, I was very confused about the materials of the sunken child. Later, I learned that it was made of glutinous rice and wax gourd sugar! Today, I can finally have my own wife cake! Now there are all kinds of wife cakes on the market. This one I made is a traditional wife cake. The outer skin is made of lard and water oil skin and pastry according to the practice of Chinese pastry, and the inner skin is made of glutinous rice powder and wax gourd sugar. When autumn and winter come, it's "wife's". Make it for your beloved husband! It's not a "wife". Try it for yourself, family and friends!1. This wife cake is filled with traditional glutinous rice. Nowadays, there are many kinds of fillings for wife cakes. Bean paste and jujube paste can be used as fillings for wife cakes, which can be selected according to your preferences. Wax gourd antler is added to the stuffing of the traditional wife cake. Later, sugar wax gourd is generally used for convenience.2. Chinese pastry is made of lard. It has a good crisping effect, but it tastes like lard. If there is no lard, butter can also be used as a substitute. However, the effect of shortening is lard.3. The stuffing should be wrapped patiently to avoid exposing and exploding the stuffing when baking.4. Make sure you cut the dough before baking! And cut through! Because the glutinous rice stuffing will swell when it is baked. If it is not marked, it will explode!
Step 1 . First, make glutinous rice filling: pour water, fine granulated sugar, and vegetable oil together into a pot. Bring to a boil over high heat, then turn to low heat. Immediately pour in all the glutinous rice flour, quickly mix well, make the glutinous rice flour and water completely mixed, and turn off the heat. Add cooked black sesame and winter melon sugar cubes, and stir well.
Step 2 . Spread the fried filling flat on a plate and refrigerate for 1 hour until the filling does not stick to your hands.
Step 3 . Divide the refrigerated filling evenly into 16 portions for later use.
Step 4 . Next, make water and oil skin: Mix flour, sugar, whole egg mixture, lard, and water evenly, and knead them into a smooth and soft dough (the amount of water needed needs to be adjusted according to the water absorption of the flour, and it must be kneaded into a soft dough, not too dry).
Step 5 . Divide the dough into 16 parts, knead them into round balls, and let it rest for half an hour (to prevent the surface of the dough from drying, cover it with cling film or a damp cloth when standing).
Step 6 . Then make pastry. Mix the flour and lard and knead continuously until they form a ball. Divide the kneaded pastry into 16 equal parts.
Step 7 . Take a water and oil dough that has been left standing and flatten it into a circular shape.
Step 8 . Place the pastry dough in the center of the water oil dough.
Step 9 . Wrap it up and place it with the closure facing down.
Step 10 . Use a rolling pin to roll the wrapped dough into a long oval shape.
Step 11 . After rolling it out, roll it up from top to bottom.
Step 12 . The rolled dough rotates 90 degrees and rolls out a long oval shape again (this time the long oval shape will be longer than the first time).
Step 13 . Roll it up again from top to bottom. Roll all 16 pieces of dough and let it sit for 15 minutes to relax (remember to cover with a damp cloth or plastic wrap).
Step 14 . Take a static dough and roll it out into a circular shape (try to roll it out as thick as possible in the middle and thin around).
Step 15 . Place a piece of glutinous rice filling in the center of the dough and wrap it.
Step 16 . After wrapping, roll it into a round cake shape with the mouth facing down, and then place it on a baking tray.
Step 17 . Brush a layer of whole egg mixture on the surface of the dough and sprinkle with some black sesame seeds. Then use a knife to make three cuts on the surface of the dough (which need to be cut through the dough). After another 15 minutes of standing, place in a preheated 200 degree oven and bake for 15-25 minutes until the surface is golden.
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