Rich milk - wife cake(nai xiang nong yu lao po bing )

Rich milk - wife cake

Introduction:

"I love wife cake very much. After practice, I think the ingredients list has the best taste, rich milk flavor, crisp and delicious. Let's share it with you!"

Production steps:

Step 1: mix the pasta and pastry materials into two dough, wrap them and put them in the refrigerator for 1 hour.

Step 2: divide the pasta and pasta into 30 parts, roll one part of the pasta into pieces to make the skin, and take one part of the pasta to make the stuffing to make the dough.

Step 3: flatten and roll the long piece, roll it up from one end and put it in the fresh-keeping bag for 30 minutes. Then take it out, flatten it, roll it into pieces, and put it in the fresh-keeping bag for 30 minutes.

Step 4: bring to a boil with 200 grams of water, add in the stuffing materials, stir and mix, stir to form a ball while hot, cool and refrigerate for 1 hour, take out and divide into 30 parts for standby. Take a dough roll, fold it in half, roll it into a piece of dough and put a piece of stuffing on it.

Step 5: pack the stuffing, flatten and shape it, and put it in the baking pan.

Step 6: first cut the crust with a knife and slide it all the way to the stuffing so that the stuffing can exhaust.

Step 7: brush the egg yolk, preheat the oven at 175 ℃ for 5 minutes, and bake for about 25 minutes.

Materials required:

Low gluten powder: 200g

Lard: 60g

Powdered sugar: 20g

Milk powder: 15g

Water: 95g

Cooked glutinous rice flour: 140g

Sugar: 150g

Butter: 80g

Custard powder: 10g

Egg yolk: right amount

Note: this snack I can also use butter to do cake skin, or think lard from crisp better, taste more soft.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Xiang Nong Yu Lao Po Bing