sweetheart pastry(lao po bing )

sweetheart pastry

Introduction:

"Say super delicious wife cake. There are lots of lard in my family. I wanted to make wife cake with lard a long time ago, but I didn't make it for one reason or another. When he took millet to Metro the other day, he grabbed back a box of "first wife cake", which Mr. Huang said was delicious. Cut, his opinion can be ignored, because most of the time, he thinks the food outside is better than that at home, so I despise him a lot. Fortunately, my little nephew is here these days, which gives me full motivation to make my wife's cake whole. Then wife cake is one of the main characters of breakfast today. At breakfast, my nephew sat opposite me and I said, "baby, do you like this wife cake?" Little nephew: "I like it." Me: "is that delicious?" Little nephew: "delicious ah, soft, QQ, and crisp, I like to eat ah." I was surprised that he could use words so well. But it's totally within my expectation, because the newly baked wife cake is soft, Q and crisp. Soft q is the taste of the newly baked glutinous rice stuffing, and crisp is the taste of the wife cake's pigskin, so it's really delicious. "

Production steps:

Step 1: pour water, granulated sugar and lard into the pot. Bring to a boil and turn to low heat.

Step 2: immediately pour in all the glutinous rice flour and quickly mix it to make the glutinous rice flour and water completely mixed to form a sticky filling. Turn off the fire.

Step 3: add cooked white sesame and stir well.

Step 4: spread the fried stuffing on the plate, put it in the refrigerator for 1 hour, and divide the frozen stuffing into 16 parts.

Step 5: make water oil skin, mix flour, sugar, whole egg liquid, lard and water evenly, and knead them into a smooth and soft dough.

Step 6: divide the dough into 16 parts, knead them into balls and relax for half an hour.

Step 7: then make the pastry. Mix the flour and lard and knead until they form a ball. Divide the dough into 16 equal parts.

Step 8: take a piece of standing water oil dough and flatten it into a circle.

Step 9: place the pastry in the center of the water oil dough, wrap it up and place it with the mouth 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: turn the rolled dough 90 degrees and roll out the long oval shape again

Step 13: roll up again from top to bottom.

Step 14: as shown in the figure, roll all 16 portions of dough and let it rest for 15 minutes

Step 15: take a piece of dough and roll it into a circle (try to roll it into the middle thick and thin around).

Step 16: put a piece of glutinous rice stuffing in the middle of the dough and wrap it.

Step 17: after wrapping, close down.

Step 18: roll it into a round cake and put it on the baking tray.

Step 19: brush a layer of egg liquid on the surface of dough and sprinkle with some white sesame seeds.

Step 20: 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 minutes until the surface is golden.

Materials required:

Medium gluten flour: 100g

Sugar: 15g

Water: 45g

Whole egg liquid: 2 tsp (10ml)

Lard: 10g

Medium gluten flour: 100g

Glutinous rice flour: 70g

Fried sesame: 30g

(surface decoration) whole egg liquid: appropriate amount

White Sesame: right amount

Precautions: 1. In order to prevent the surface of water oil skin or pastry from drying, it is necessary to cover with wet cloth or fresh-keeping film when standing. 2. Finally, when making three cuts on the surface of the cake, be sure to scratch the surface to prevent the filling from exploding when baking.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: Original

Chinese PinYin : Lao Po Bing