Crust: 100g flour, 15g sugar, 45g water, 2 tablespoons egg wash (10ML), 10g lard

Crisp: 80g flour, 50g lard

Sticky rice filling: 70g flour, 70g sugar, 110g water, 30g fried sesame seeds, 35g lard

Topping: 30g fried sesame seeds,

Baking: 15 minutes at 200 degrees Celsius in the middle of the oven, top and bottom heat. p>Surface decoration: whole egg wash moderate amount, white sesame seeds moderate amount

Baking: middle oven, upper and lower heat 200 degrees, 15 minutes

Methods/Steps

1, first of all, make glutinous rice filling. Pour water, granulated sugar and lard into a pot together.

2. Cook over high heat until boiling, then turn down the heat.

3. Immediately pour in all the glutinous rice flour and stir quickly so that the glutinous rice flour and water mix completely to make a sticky filling. Turn off the heat.

4: Add cooked white sesame seeds and stir well.

5: Spread the fried stuffing on a plate and put it in the refrigerator for 1 hour, until the stuffing doesn't stick to your hands.

6: Divide the chilled filling into 16 equal portions.

7: Next, make the dough by mixing the flour, sugar, egg, lard, and water together and kneading into a smooth, soft dough (adjust the amount of water according to the flour's water absorbency, and make sure the dough is soft and not too dry).

8. Divide the dough into 16 equal portions, knead them into balls, and let them rest for half an hour. (To prevent the surface of the dough from drying out, cover with plastic wrap or a damp cloth when resting.)

9: Then make the shortening. Mix the flour and lard together and knead constantly until a ball forms. Divide the dough into 16 equal parts.

10: Take a piece of the rested dough and flatten it into a round shape.

11: Place the shortcrust dough in the center of the dough.

12: Wrap it up and place it face down.

13: Roll out the wrapped dough into a long oval shape with a rolling pin.

14: Once rolled out, roll up from top to bottom.

15: Rotate the rolled dough 90 degrees and roll it out into a long oval shape again (this time the long oval will be longer than the first time).

16: Once again, roll from the top down.

17: As shown in the photo, roll out all 16 pieces of dough and let them rest for 15 minutes (cover with a damp cloth or plastic wrap).

18: Take a piece of the rested dough and roll it out into a circle (try to make it as thick as possible in the center and as thin as possible around it).

19: Place a piece of glutinous rice filling in the center of the dough and wrap it up.

20: Once wrapped, roll it out, seam-side down, and place it on a baking sheet.

21: Brush the top of the dough with egg wash.

22: Sprinkle some white sesame seeds. Then use a knife to make three cuts on the surface of the dough (you need to cut through the dough). Let it rest for another 15 minutes, then put it into a preheated 200 degree oven and bake for about 15 minutes until the top is golden brown.

Note

The filling of this wife cake is the more traditional glutinous rice filling. Nowadays, there is a wide variety of wife cake fillings, bean paste and date paste can be used as wife cake fillings, so you can choose according to your own preferences.

The traditional wife cake filling would have winter melon puree added, but later productions have replaced it with sweetened winter melon for convenience's sake. If you have some strips of sweetened winter melon, cut 40 grams of strips of sweetened winter melon into small pieces or puree them and mix them into the filling for a richer texture that is closer to the flavor of traditional wife cake.

Chinese shortcrust pastry is made with lard, which has a good crisping effect and a strong aroma. If you don't have lard, you can use butter instead. If you don't want to use butter, use vegetable oil! But lard is the best for shortening, butter is the second best, and vegetable oil is the second best.

The last step (cutting slits in the crust) is not just for aesthetic purposes, but also to release the heat from the inside of the cake when it's baked, otherwise the filling will burst out easily when it's baked.

Medium gluten flour is ordinary flour for home use. You can also use half of the high-gluten flour and half of the low-gluten flour instead.

Wife cake is very crispy when it is freshly baked. After a day of storage, the crust absorbs the moisture from the filling and the texture becomes fluffy and closer to that of a commercially available waffle.