Chinese Food
Pumpkin seed oil version of pastry
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The wife cake with a long history has appeared in Hong Kong opera for a long time, and it's only delicious if it's Yuen Long. But what I made was delicious. I didn't want to eat greasy cakes just after the Spring Festival, so I used vegetable oil to make them. A lot of people think that only the skin and pastry made of lard will be crispy. But I have personally used butter, sunflower seed oil, corn oil and pumpkin seed oil to make Chinese pastry of pastry. The taste is still crispy without any difference. But I don't like the taste of lard either. Generally, the sagging of wife's cake contains glutinous rice flour. But some people will also add some wax gourd paste. Because I want to eat it temporarily, I didn't go out to buy it. I made it with some materials. In fact, there is no big difference in the taste without adding wax gourd. The wife cake originated from a Chinese snack in Chaozhou, Guangdong Province. It has an attractive golden skin; layers of crispy pastry are as thin as cotton paper. One bite off the crispy crumbs. And every bite tastes sweet
Cooking ingredients
Cooking Steps
Step1:Stuffing making - mix glutinous rice powder, milk powder and cooked sesame into a bowl.
Step2:Put water, sugar and oil in the pot. Turn to a low heat after boiling.
Step3:Pour in the mixed glutinous rice flour. Use a scraper to mix the glutinous rice flour with oil and water, and then turn off the fire.
Step4:Refrigerate for 30 minutes after cooling.
Step5:Prepare the materials for making the dough. Add warm water to the water and oil skin. Reserve 1015g of water to avoid excessive moisture; then mix the materials evenly by hand. The material of the oil skin is also evenly mixed. Leave both for 20 minutes.
Step6:In 20 minutes, divide the tare into six pieces. Each dough is 30 grams. The pastry is also divided into six pieces, each pastry is 15 grams. The cold storage sink is taken out from the refrigerator and divided into six pieces, each of which is 20g. Knead them into a circle.
Step7:Flatten the tare with the palm of your hand. Put in a pastry.
Step8:Wrap the pastry.
Step9:Close down.
Step10:Press the palm of your hand slightly again. Roll it out into an oval shape.
Step11:Roll up from the bottom.
Step12:Roll all the dough, put the plastic wrap on the back cover and let it rest for 15 minutes.
Step13:After 15 minutes, press a face flat with the palm of your hand. Use a rolling pin to roll it into a long shape.
Step14:Roll up from the bottom.
Step15:Cover with plastic wrap again and let stand for 15 minutes.
Step16:Take a dough. Pinch it up on both sides.
Step17:Press flat with the palm of your hand. Then roll flat with a rolling pin.
Step18:Put a glutinous rice stuffing in the middle.
Step19:Hold tight.
Step20:Close down.
Step21:Gently press down with the palm of your hand, or roll it into a flat shape with a rolling pin; I personally think it's better to use my hand, so I don't use the rolling pin.
Step22:Drain into the pan. Preheat the oven 180 degrees.
Step23:Use a knife to cut two times on the dough. In this way, the glutinous rice will sink in during the baking process, which can dissipate heat without bulging.
Step24:Brush the surface with egg liquid. Sprinkle sesame seeds.
Step25:Bake in the middle of the oven for 2025 minutes.
Step26:Finished product.
Step27:Finished product.
Step28:Finished product.
Step29:Finished product.
Step30:Finished product.
Step31:Finished product.
Step32:Finished product.
Cooking tips:The wife cake tastes best when it's hot. When it's cold, it can be put into the oven and heated at low temperature. The oven temperature is adjusted according to the time of each oven. The butter crust can be replaced by corn oil or peanut oil. The amount of sugar in glutinous rice is not very sweet without reduction. There are skills in making delicious dishes.
