Traditional wife cake(chuan tong lao po bing )

Traditional wife cake

Introduction:

"When I was a child, I really liked the wife cake just coming out of the West Point shop. I can't forget the golden crisp skin and the Q soft sink. A bite, layers of pastry actually have the same sunken like brown candy At that time, I was very puzzled about the material of sunken son. Later I learned that it was made of glutinous rice and wax gourd sugar! Today, I can finally eat my wife cake! Now there are all kinds of wife cakes on the market. The one I made is a traditional one. According to the practice of Chinese pastry, the outer skin is fried with lard and water oil, and the inner skin is fried with glutinous rice flour and wax gourd sugar. When autumn and winter come, it's "wife's". Make it for your beloved husband! If you're not a "wife", try it for yourself and your relatives and friends

Production steps:

Step 1: first make glutinous rice stuffing: pour water, sugar and vegetable oil into the pot. Bring to a boil over high heat, then turn to low heat. Immediately pour in all the glutinous rice flour, quickly stir, so that the glutinous rice flour and water are completely mixed to form a sticky filling, turn off the fire. Add cooked black sesame and wax gourd sugar, stir well.

Step 2: spread the fried stuffing on the plate and refrigerate for 1 hour until the stuffing doesn't stick.

Step 3: divide the frozen stuffing into 16 portions.

Step 4: then make water oil skin: mix flour, sugar, whole egg liquid, lard and water evenly, and knead them into a smooth and soft dough (according to the water absorption of flour, the amount of water should be adjusted as appropriate, and must be kneaded into a soft dough, not too dry).

Step 5: divide the dough into 16 parts, knead them into balls, rest and relax for half an hour (in order to prevent the dough surface from drying, cover with plastic film or wet cloth when standing).

Step 6: then make the pastry. Mix the flour and lard and knead until they form a ball. Divide the dough into 16 equal parts.

Step 7: take a piece of water and oil dough and flatten it into a circle.

Step 8: place the pastry in the center of the water skin dough.

Step 9: wrap it up and place it with the necking down.

Step 10: roll the wrapped dough into a long oval shape with a rolling pin.

Step 11: roll it out and roll it up from top to bottom.

Step 12: rotate the rolled dough 90 degrees and roll out the long oval again (this time the long oval will be longer than the first time).

Step 13: roll up again from top to bottom. Roll all the 16 pieces of dough and let it rest for 15 minutes (cover with wet cloth or plastic wrap).

Step 14: take a piece of dough and roll it into a circle (try to roll it into the middle thick and thin around).

Step 15: put a piece of glutinous rice stuffing in the middle of the dough and wrap it.

Step 16: after wrapping, close down, roll it into a round cake, and then put it on the baking plate.

Step 17: brush a layer of egg liquid on the surface of the dough and sprinkle some black sesame seeds. Then use a knife to make three cuts on the surface of the dough. Let it stand for another 15 minutes, then put it into a preheated oven of 200 degrees and bake for about 15-25 minutes until the surface is golden.

Materials required:

Medium gluten flour: 100g

Lard: 30g

Water: 45g

Sugar: 15g

Whole egg liquid: 2 teaspoons

Glutinous rice flour: 70g

Black Sesame: 30g (fried)

Vegetable oil: 35g

Wax gourd sugar: right amount

Note: 1. This kind of wife cake is filled with traditional glutinous rice. Nowadays, there are many kinds of fillings for wife cake. Bean paste and jujube paste can be used as fillings for wife cake. You can choose according to your preference. Traditional wife cake stuffing will add wax gourd, later in the production of convenience, generally use sugar wax gourd instead. 2. Chinese pastry is made of lard, which has a good effect, but it tastes like lard. If there is no lard, it can be replaced by butter. However, the effect of shortening is lard. 3. When packing the stuffing, you should be patient to avoid exposing and exploding the stuffing when baking. 4. Before baking, be sure to cut in the dough! We're going to have to scratch it! Because the glutinous rice stuffing will swell when it is baked. If it is not scratched, it will explode!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Chuan Tong Lao Po Bing