wife cake

1

Let's make minced winter melon first: Use a grater to slice the winter melon into thin threads, put it in an empty pot and cook over medium heat.

2

Cook slowly until the water evaporates and slowly dries. When the water content of the wax gourd is reduced enough that you can pick it up in pieces with chopsticks, add white sugar and continue to cook.

3

After saccharifying, the moisture will increase a little, simmer slightly, and then add mashed coconut and mix well.

4

Add the cooked cake powder and stir until a very sticky filling.

5

Add baking milk powder and mix well, add cheese powder and mix well until the filling is slightly yellow.

6

Add the butter, melt, stir well, and finally add the roasted sesame seeds to make the winter melon filling. Let cool and set aside.

7

Mix the oil skin ingredients and crispy ingredients well respectively, and knead them into a smooth and soft dough. Wrap them in plastic wrap and place them in the refrigerator for 30 minutes.

8

Divide the oil crust dough and the crisp dough into 32 equal portions (23 grams of oil crust/piece)(16 grams of crisp dough/piece), cover with plastic wrap, and let sit and relax for 15 minutes.

9

Take a piece of oil-coated dough, roll it flat into a round shape, put in a crispy ball, and wrap it like a steamed bun.

10

Place the mouth down; the rest are the same as above.

11

Take a wrapped dough, flatten it, roll it out with a rolling pin, and roll it up from the bottom.

12

Roll the dough completely, cover with plastic wrap, and let sit and relax for 30 minutes.

13

Take another relaxed dough, roll it flat again to form an oval shape, and then roll it up from top to bottom.

14

Roll the dough completely, cover with plastic wrap, and let sit and relax for 30 minutes.

15

Divide the wax gourd filling into 32 parts (23g/piece).

16

Take a relaxed dough, roll it out into a round shape, place the divided filling in the center of the dough, and wrap it.

17

After wrapping, close your mouth face down, press it into a round cake shape, place it on a baking sheet, cover with plastic wrap (to prevent the skin from cracking), and let sit for a while.

18

Brush a layer of egg yolk liquid on the surface of the dough and sprinkle with sesame seeds; use a knife to make two cuts on the surface of the dough (cut through the dough).

19

Put it into a preheated 200-degree oven, heat the middle layer, and bake for about 20 minutes (depending on the individual oven temperature) until the surface is golden brown.

1. When pressing into a round cake shape, the movements should be gentle to avoid squeezing out the filling. When slack, cover it with plastic wrap to prevent cracking. 2. The knife makes small holes on the surface, mainly to avoid breaking the skin due to the expansion of the filling core during baking. 3. Chinese meringue snacks are best made with lard, which has a good crispy effect and a strong aroma. If there is no lard, butter can be used instead. If there is no butter, just replace it with an equal amount of vegetable oil, but the crispy effect is that lard is the best, butter is the second, and vegetable oil is the second. 4. Medium-gluten flour, which is ordinary flour for household use. If not, you can also use half high-gluten flour and half low-gluten flour instead. 5. Cooked cake powder is cooked in a microwave oven for 1 and a half minutes at high heat. 6. Wife cake, which is very crispy when first out of the oven. After being sealed for one day, the outer skin absorbs the moisture of the filling, and the taste will become soft, making it closer to the commercial wife cake.