Hong Kong Style wife cake(gang shi lao po bing )

Hong Kong Style wife cake

Introduction:

"Hong Kong Style wife cake has loose crust, smooth filling and sweet but not greasy taste. With a pot of thick Pu'er, discipline is a Chinese afternoon tea with fragrance and no burden

Production steps:

Step 1: stir fry the glutinous rice flour over low heat and cool until cool;

Step 2: put the glutinous rice flour into a large bowl, add butter and sugar;

Step 3: knead into coarse corn powder by hand and add water;

Step 4: knead into a uniform dough to form the filling heart;

Step 5: divide into 12 portions before use.

Step 6: mix all the ingredients of the pastry;

Step 7: knead into a smooth dough;

Step 8: mix the water oil skin material;

Step 9: knead into a smooth dough;

Step 10: divide the water and oil skin into 12 parts;

Step 11: divide the pastry into 12 portions;

Step 12: flatten the water oil skin and wrap it in a portion of the pastry;

Step 13: close the mouth and pinch it tightly;

Step 14: rolling into a long tongue shape of about 12cm;

Step 15: roll up from top to bottom;

Step 16: cover with plastic film and relax for 15 minutes;

Step 17: close up and roll out a long strip;

Step 18: roll up from top to bottom;

Step 19: cover with plastic film and relax again for 15 minutes;

Step 20: knead the small roll and both ends to the middle;

Step 21: form a ball;

Step 22: close up and roll into a round cake;

Step 23: pack in a piece of stuffing, and take advantage of the situation to tighten the mouth with tiger mouth. Be sure to pinch tightly, otherwise the stuffing will flow out during baking;

Step 24: close the mouth down and roll it into a round cake gently;

Step 25: drain into the baking pan;

Step 26: brush a layer of egg yolk liquid;

Step 27: preheat the oven at 200 ℃, put in the cake embryo and bake for about 15-20 minutes until the surface is golden.

Materials required:

Stuffing: glutinous rice flour: 75g

Fine granulated sugar: 150g

Butter: 47g

Water: 56g

Oilskin: low gluten flour: 150g

Lard: 47g

Honey: 8g

Pastry: low gluten flour: 150g

Egg yolk: right amount

Precautions: 1. It's not completely cool when it's cut. The filling still feels flowing. It's Crispy when it's hot. 2. The stuffing of wife's cake is often very dry, which is deliberately made by the merchants to prolong the shelf life. Only those made at home can be so moist and smooth. 3. The baking time is adjusted according to the temper of the oven. 4. Step by step, step by step, very simple!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Gang Shi Lao Po Bing