Sesame husband cake

1

The lard is melted in water (I cooked it with pork suet myself). The amount of lard is three times that of the usual cooking time. I didn't weigh the weight.

2

Make water and oil skins first, put a little and a half lard in a container, add appropriate amount of water, and sieve the flour

3

Stir the flour into snowflakes

4

Then roll it up with your hands and knead it into a smooth dough

5

Then make the pastry, sift the flour into the remaining lard, without using water, and knead it into a smooth dough the same way as making the oil crust

6

Cover water, oil and pastry with plastic wrap and wake for 30 minutes

7

Divide the water oil skin and the pastry into equal parts, rub it round, roll the water oil skin into skin, wrap the pastry in and round it round (Damn it, I took a photo with my mobile phone, but today I found that some pictures cannot be displayed) Roll the water oil skin wrapped with the pastry into an ox tongue.

8

Roll up your bag and put plastic wrap on it and wake up for 15 minutes

9

Roll up your bag and put plastic wrap on it and wake up for 15 minutes

10

Rub the awakened skin round, roll it into skin, and wrap it with sesame filling (the sesame filling is made by yourself and made with cooked black sesame powder, honey and olive oil)

11

Wrap the filling in like a steamed bun, close the mouth and pinch it tightly

12

Close the mouth down, pat the cake flat with your hands, use a knife to make three cuts on the front, brush with egg liquid, and sprinkle with black sesame seeds

13

Put into the preheated oven, heat at 180 degrees, medium, and bake for 15 minutes until the surface is golden brown and finished. (The method of wrapping the bean paste filling is the same as the sesame filling)

1. I don't know if it's because the temperature of each oven is different, but I followed someone else's recipe to heat it at 190 degrees for 20 minutes. It won't work at all. It will burn. I use Galanz's oven to bake it at only 180 degrees for 15 minutes. That's fine. In short, everyone follow your own oven, check it frequently, and bake it until the surface is golden. 2. Because there is no scale, I get the proportion of flour based on my feeling. I just need to add it until the flour becomes snowflake. After another 5 minutes, it will be OK. 3. I never understand why others want to divide it into water-oil skin and crispy skin. I feel that the water-oil skin has more water than the crispy skin. What difference can it make? After making it, I found that the difference is big. The skin with water is sticky, while the crispy skin has no viscosity at all. Hehe, what a long experience. For others, this may be children's work, but for me, a rookie who is making baking for the first time, it's knowledge. It seems that there is a lot to learn, so I can only learn it slowly...