How to make the scallion oil flavor of the wife s cake, and how to make the chives filling in the wi

Wife. Recipe Introduction The skin is crispy and the filling is soft and glutinous.

Material. 360 grams of cake flour, 180 ml of water, 100 ml of oil (salad oil, sunflower oil can be used, peanut oil can not be used), appropriate amount of sugar, 50 grams of lard, 50 grams of shredded coconut, 140 grams of cooked glutinous rice flour, appropriate amount of black sesame seeds, 2 egg yolks, appropriate amount of dried grapes.

Method. 1. Put the glutinous rice flour in the microwave oven and heat it for 3 minutes, so that it becomes cooked glutinous rice flour.

2. Dry clean the grapes and set aside.

Water and oil dough] Ingredients: 200 grams of cake flour, about 100 ml of water, 30 ml of oil, appropriate amount of sugar.

a. Pour the oil into the flour first, and then add an appropriate amount of sugar.

b. Pour in water and slowly mix into a dough of water and oil.

c. Put the dough into a basin, cover it, and make noodles.

Puff pastry] Ingredients: 160 grams of cake flour, 1 large spoon of lard (about the size of an egg), 30 ml of oil.

a. Use lard and oil to make puff pastry.

Filling] a. Mix the glutinous rice flour that has been cooked in the microwave oven with shredded coconut and washed grapes.

b. Pour in 60ml of oil and 80ml of water.

c. Synthetic dough for later use.

Make cake embryo] 1. Knead 17 dough with water and oil.

2. The puff pastry dough is also kneaded with 17 dough agents, and the filling is also kneaded into 17 dough agents.

3. Like wrapping rice balls, put the puff pastry bread in the water and oil noodles (as shown in the reference**), the water and oil skin should be larger, put the puff pastry on the water and oil skin, and then dough it up to make it look like a rice ball.

4. Roll out the dough in the shape of rice balls (puff pastry wrapped in a water-oil belt) into the shape of a cow's tongue with two sharp ends.

5. Put the glutinous rice dough on top of this crust, roll it up, and seal it at both ends (knead the dough tightly with your hands and knead it firmly).

1. Knead the wrapped dough into a circle by hand, (it is easy to roll out with a rolling pin).

2. Brush the surface with egg yolk twice.

3. Put the black sesame seeds on a plate, and stick the side with the egg yolk liquid on the sesame seeds.

4. Put it on a baking tray and heat it at 190 degrees for 20-30 minutes.

5. After baking, shovel down the cake and put it on another tray to cool.

6. Bake another plate.

7. Leave it all cool and put it in a sealed box.

Tips. 1. To make puff pastry, add an appropriate amount of lard to make the crust particularly crispy.

2. Don't scratch the surface of the wife's cake, because if you cut it, the glutinous rice dough inside will be dry and not glutinous, and the aroma of shredded coconut and dried grapes will be emanated.

3. Bake at low temperature and slow fire, so that the crust is crispy and the glutinous rice filling is sweet, fragrant and glutinous.

1.Wash and dry the chives, then chop and add the minced meat before wrapping.

2.Cut the plum meat into small pieces first, then chop it coarsely, chop the ginger and chop it with the meat filling 3The seasoning is as follows, add salt, light soy sauce, sugar, pepper powder, pepper and sesame oil to the minced meat.

Stir quickly in one direction for about 10 minutes, and the meat will feel a little sticky, which is commonly known as Shangjin. After mixing the meat filling, if you don't wrap it in time, don't put the green onion first, keep the plastic wrap and put it in the refrigerator, and then mix the green onion when you are ready to wrap it.

1. Ingredients: 320 grams of low-cracked gluten flour, 120 grams of glutinous rice flour, 15 grams of milk powder, 50 grams of winter melon sugar, 120 grams of lard, 250 grams of water, 160 grams of sugar, 15 grams of desiccated coconut, 60 grams of salad oil.

2. Mix the oil skin first: pour the water into the container, add the sugar, stir it to dissolve the sugar, then add the low-gluten flour and lard, knead all the mixture and put it in a fresh-keeping bag, and then put it in the refrigerator for 20 minutes;

3. Then mix with the puff pastry: mix and knead all the puff pastry materials and put them in another fresh-keeping bag, and then put them in the refrigerator room to relax for 20 minutes;

4. Make the filling: put the mixture of water oak Zhenghe oil on the stove and boil over low heat, add glutinous rice flour and sugar and stir, turn off the heat after boiling;

5. Add milk powder and dececrated coconut and stir, and finally add chopped winter melon sugar and stir well.

6. Segmentation and weighing: weigh the oil skin, puff pastry and invagination respectively, and divide them into 12 small parts;

7. Roll out the dough into long strips with a rolling pin and roll it up; Press it flat, close it upwards, flatten it, roll the dough into long strips with a rolling pin, and roll it up again, that is, repeat the previous step; Put it in the box and continue to relax for 10 minutes;

8. Final synthesis: roll the closure upwards into a circle; Add the weighed filling to the round skin, wrap the filling with the method of wrapping buns, and then close the mouth downward; Roll out into a round shape and place in a baking dish; Then brush the surface with a layer of egg yolk liquid and make three cuts.

9. Put it in a preheated oven for 190 minutes, and the middle and lower layers can be baked for 20 minutes.