Wedding cake folder
By AlvaRoberts
Cakes are very popular in Jiaodong, Shandong Province. Girls have to make them when they get married and then take them to their in-laws 'homes. This wedding cake has been slightly modified to include mustard and glutinous rice filling. The mustard absorbs the sweet taste and is soft and glutinous but not greasy. Yogurt is added to the cake, which is full of milk aroma and is very attractive.
Recipe Recommendations
- flour 500 grams
- eggs two
- mustard appropriate amount
- glutinous rice appropriate amount
- corn kernels appropriate amount
- butter 10 grams
- white sugar appropriate amount
- yeast powder a spoonful
- vegetable oil appropriate amount
- salty and sweet
- fried
- several hours
- ordinary
Steps for Wedding cake folder
1
Prepare the raw materials you need.
2
Dilute the yogurt with a little hot water, add 50 grams of white sugar into it, and stir with a spoonful of yeast powder to fully melt the yeast and sugar.
3
Add eggs to the flour and slowly add the milk mixture to form a smooth dough. After kneading, add butter that has been softened at room temperature and knead again.
4
Place the dough in a crisper bag, seal the mouth of the bag, and place in a warm place to ferment until twice as large. (You can put it on the heater for an hour in winter.)
5
Drain the fermented dough on the chopping board and knead it smoothly.
6
Divide the drained dough into small dough, knead it into small dough of the same size, cover it with plastic wrap and ferment it for secondary time (Don't cut it too big when cutting the dough, because it still needs to be fermented. Otherwise it will be difficult to get familiar with).
7
After fermentation for 15 minutes, take a dough, use the mooncake mold pieces on it and press down with the palm of your hand to create a pattern. (Because of taking pictures, my technique is slightly different. I press down with my palm)
8
Make all the dough and make it into a wedding cake embryo.
9
Brush lightly oil in a baking pan or pan, and fry until golden on both sides.
10
After frying the front, roll the cake upright and fry the sides until golden brown.
11
Peel the mustard and cut it into small dices, steam the glutinous rice in a steamer,(you can steam it in advance) and quickly blanch the corn kernels in boiling water, remove and drain the water for later use.
12
Pour a little oil into the frying pan. After the oil is heated, pour the diced mustard tuber into it and saute until fragrant.
13
Then pour the glutinous rice and corn kernels in, add a spoonful of white sugar, stir fry until the rice spreads and the white sugar is evenly flavored.
14
Take a fried wedding cake, use a knife to cut it from the side, and add the pickled mustard and glutinous rice filling when eating.