Onion flavor -- crispy wife cake
I haven't made a recipe for a long time. Now the two children have more time to go to kindergarten and are not so busy. Or I can't do anything by making trouble with the two children here (it seems a little inhumane. I can't grab the camera for a while and he will hit me). Now I can do what I want to do1. cut the wax gourd sugar as small as possible2. peanuts must be crushed3. if you like to eat sweeter, you can add more white sugar (wax gourd sugar is very sweet, so you can add less white sugar)4. try to make the butter crust longer, and the longer it is, the more layers it will have5. water should be added slowly bit by bit and not too much at a time. The water absorption of glutinous rice flour and low flour is different (2 tablespoons of water in the water oil skin is almost the same, which is a small spoon for eating).
Step 1 . Water oil skin: 180g low gluten powder, 40g lard and a small amount of water & lt; br /> Butter skin: 120g low gluten powder and 85g lard & lt; br /> Filling: & nbsp& nbsp; 120 grams of glutinous rice flour, 25 grams of lard, 18 grams of white sugar, 80 grams of cut wax gourd sugar, 90 grams of crushed spiced peanuts, 30 grams of cooked sesame, 2 green onions, and half a bowl of water
Step 2 . Wash the shallots, cut them and set aside
Step 3 . Add 25g oil and stir fry shallots until fragrant
Step 4 . Pour a small amount of water and bring to a boil
Step 5 . Pour in the sifted glutinous rice flour
Step 6 . Pour in the prepared white sugar and stir fry over low heat until cooked
Step 7 . After the glutinous rice flour is fried, turn off the fire, add peanuts, winter melon sugar, cooked sesame and shallot, and stir well
Step 8 . Remove the pot and put it on a plate, wrap the plastic wrap and put it in the refrigerator for 1 hour
Step 9 . Now make the water oil skin: take 180g of low powder and pour 40g of lard
Step 10 . Add a small amount of water and mix well for standby
Step 11 . Pastry: mix the remaining low flour and lard and set aside
Step 12 . There is a difference between water oil skin and pastry
Step 13 . Water oil skin and pastry were divided into 11 parts on average
Step 14 . Flatten the water and oil skins and wrap them in the pastry
Step 15 . Close the mouth and round it
Step 16 . Flatten and roll into a bull tongue shape
Step 17 . Roll up from top to bottom, and repeat the 2 steps (16 and 17) 3 to 4 times
Step 18 . Place the rolled ghee skin and relax for 15 minutes (cover with plastic wrap)
Step 19 . Now take out the stuffing and divide it into 11 parts
Step 20 . Roll the slack butter skin into a thick middle and thin sides
Step 21 . Wrap the stuffing into the bag, close the mouth, round it and flatten it
Step 22 . Relax the wrapped cake again for 10 minutes
Step 23 . Put it in the preheated oven and bake it at 180 ° C and 160 ° C for 18 minutes. It's done
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