The raw materials of the water-oil skin part are: high-gluten flour 250g, low-gluten flour 250g, powdered sugar 100g butter 200g, water 200g.
Making:
1. Pour the high gluten flour, low gluten flour and sugar powder into the mixing tank and mix well.
2. Add water and butter together and stir slowly and evenly;
3. Quickly beat to the gluten completion stage, about12-15min;
4. Knead the beaten water-oil crust dough and relax it 1 hour;
The raw materials for the crispy part are 400g of low-gluten flour and 200g of butter.
Making:
Pour butter and low-gluten flour into a mixing tank and stir slowly and evenly. Flap quickly until you can catch a ball.
Combination:
1. Take out the loose water-oil skin and divide it into 220g small dough;
2. Divide the cake into 18g dough;
3. Press the oil-water skin into a round piece and wrap it in the dough;
4. Roll it into long strips longitudinally, roll it up from top to bottom, and put it on the chopping board to relax for 5- 10min.
5. Roll the dough horizontally into long strips and roll it up; flabby
6. Divide the dough into two parts and flatten it by hand;
7. Roll it out, wrap it in glutinous rice and roll it flat, regardless of size.
8. Put the cooked grandma cake into the baking tray with an interval of 25px.
Nine o'clock sharp. Brush the egg yolk before baking, wipe it evenly and sprinkle with sesame seeds for decoration.
10. set the embedded oven to the rapid heating mode, and bake at 175℃ for about 28-33 minutes (prompted by the baking laboratory).
1 1. The surface color is golden and the bottom is yellowish, which can be baked;
Glutinous rice trap making:
250g of glutinous rice flour, 300g of fine sugar, 60g of sesame, 50g of coconut, 0/00g of butter/kloc, 400g of boiled water,
Mix all the ingredients evenly and knead into dough.