Cake crust:

Low-gluten flour 100g, invert syrup 75g, peanut oil 30g, half a teaspoon of alkaline water and a little salt.

50g low-gluten flour, peanut oil 10g.

Egg yolk liquid: only take egg yolk, and brush it directly after mixing. If it is too thick, you can add a few drops of oil to dilute it.

Hami melon stuffing raw materials:

2 cantaloupes

1 large wax gourd (about half the volume of cantaloupe)

2 tablespoons corn starch

Appropriate amount of sugar

The cantaloupe I bought this time is very sweet. In fact, there is no sugar added. It is just right and has the sweet smell of natural cantaloupe.

method of work

Bread crust method:

1. Making crust:

Mix 75g of invert syrup, 30g of peanut oil, alkaline water and salt, stir well, pour in low-gluten flour 100g, mix well to form a dough, cover with plastic wrap, and let stand 1 hour. Then add 50g of low-gluten flour, and add flower oil 10g, and knead well.

2. preheat the oven to160 c/325 f. Take a portion of stuffing, wrap it in salted egg yolk, take a portion of pastry dough, knead it and flatten it into a round sheet, add the stuffing, and close the opening with a tiger's mouth while pushing the pancake skin. Then, a thin layer of flour is thrown on the surface, pressed in a die and buckled out. Put it on a baking tray, bake it in the oven for 6 minutes, take it out, brush with egg yolk liquid, and put it back in the oven to continue baking for about 15 minutes until it is colored.

3. After taking it out, let it stand for cooling, put it in a sealed bag or box, and let it stand for 1~2 days before returning oil.

Hami melon stuffing method:

Both cantaloupe and wax gourd are ground into velvet, put them in a large pot with a thick bottom, and simmer slowly with medium heat. Because the water content of both melons is relatively high, the process is relatively long. It took me about 2 hours, and I have to stir them from time to time to prevent the bottom from being burnt. When the water is almost dry, add corn starch, mix well with cantaloupe stuffing, and then stir-fry until the stuffing becomes dough. Because the filling of cantaloupe is too soft, the added starch is beneficial to the shaping and setting of the final filling.

The prepared Hami melon stuffing can be stored in the refrigerator after cooling, and it is best to use it as soon as possible.