First make glutinous rice stuffing. 110 grams of water, 70 grams of sugar, 35 grams of lard, pour into the main pot, 5 minutes / 98 degrees / speed a spoon, boil until boiling;
Immediately add 70 grams of glutinous rice flour, stir at 30 seconds / speed 3;
Add 30 grams of white sesame seeds and mix evenly at 30 seconds/speed 3;
Take out the fried glutinous rice fillings, put them in the refrigerator for 1 hour, and refrigerate until the fillings are not sticky.
The frozen stuffing was divided into 16 spares on average.
Then make the water and oil skin, put the flour, sugar, whole egg liquid, lard, water into the main pot, mix evenly at 30 seconds / speed 3, and then 1 minute / 揉 key; remove the dough, cover with plastic wrap and let stand for 30 minutes ;
Then make the pastry, the main pot is filled with 80 grams of flour, 50 grams of lard, 30 seconds / speed 3 mixed evenly;
The simmered dough is equally divided into 16 equal portions;
The average water oil skin is divided into 16 parts and flattened into a round shape;
Place the pastry dough in the center of the water-oil dough;
Wrap it up, place it close down, and wrap the wrapped dough into a long oval shape with a rolling pin, and roll it up from top to bottom;
The rolled dough is rotated 90 degrees and opened again in a long oval shape (this time the long oval will be longer than the first time) and rolled up again from top to bottom;
16 rolls of dough are all rolled up and allowed to rest for 15 minutes (remember to cover the plastic wrap)
Take a piece of loosely placed dough, open it in a round shape, and place a piece of glutinous rice in the center of the dough and wrap it up;
After wrapping, close the mouth and pour it into a round cake shape, then put it on the baking tray and brush a layer of whole egg liquid;
Make a three-way hole on the surface of the dough (need to cut through the skin);
Sprinkle some white sesame seeds and relax for another 15 minutes;
Put in a preheated 200 degree oven and bake for about 15 minutes until the surface is golden.
The wife cake that has just been baked is very crisp. After sealing for one day, the outer skin absorbs moisture and the taste becomes softer and closer to the commercial wife cake ^_^