Wife cake is a traditional specialty of the Chaozhou region of Guangdong, made with ingredients such as sweetened winter melon, wheat flour, cake flour, caramel, sesame and other ingredients. It is the least expensive, simplest and best known of the Cantonese mooncakes.
Originally from the Guangdong Teochew dim sum wife cake, the outer skin baked into an attractive golden brown, the inner layer of the crisp thin as cotton paper, fluffy and fluffy, a bite of the crumbs will fall all over the ground, each bite tastes like honey sweet flavor! The wife's cakes are favored by the boss!
Practice:
Practice 1
Materials
Wife's cake raw materials: refined flour, cake flour, sugar, ghee, honey, sesame seeds, eggs, salt, sodium dehydrogenated acetic acid
Preparation
Preparation
Preparation
Preparation
Method /strong>
1. make winter velvet filling, choose the old winter melon on the gray, peeled and seeded, steamed in a cage, removed with a blender into a puree, and then wrapped in gauze and squeezed out the water, into a little lard in a hot pan, add sugar and stir-fry, and then depending on the degree of dryness of the thickening of a certain amount of thickening, so that it is relatively thick, and finally add the ripe melon seed kernels, ripe sesame seeds, and so on and well, and then dry and cooled into the winter velvet filling. Of course, you can also use winter melon sugar instead of winter melon paste filling, so that the production of some easier: the winter melon sugar into a paste, and then and lard, Chaozhou powder (fried glutinous rice flour) together with the rubbing, and finally add cooked melon seeds, cooked sesame seeds and so on can be mixed well.
2. The crust of the wife cake belongs to the shortcrust pastry, which consists of the oil center and the water-oil crust. Its water oil crust by 450 grams of low gluten flour, 100 grams of gluten flour, 7 grams of baking powder, 1 egg, 10 grams of lard, and the right amount of water kneaded; while the heart of the oil is 450 grams of low gluten flour, 350 grams of butter, 550 grams of lard kneaded.
3. Bake the crust with a small open pastry method, take a small piece of oil skin, wrap a small piece of oil heart, press flat and roll into a cow tongue shape, then roll into a cylinder from the outside to the inside, press flat, folded into three layers, and finally rolled into a round piece, can be wrapped in the shape of the filling. Packed
wife cake biscuits should also be pressed into a flat circle, and with a knife on the top of two small cuts (mainly to avoid baking due to the expansion of the filling and break the skin), and then brushed with egg wash, sprinkle sesame seeds, and baked in the oven for about 10 minutes, the fragrant wife cake will be made. [1-2]
Note
Folding out the layers of fluffy "wife cake" of the wonderful taste, from the inner layers, as thin as cotton paper shortcrust; to make the layers of this is quite a lot of work, first of all, in the material, the oil and water dough and the shortcrust separate treatment, the oil and water dough and shortcrust separate treatment. The first step is to separate the oil and water dough from the shortcrust and fold the dough into the shortcrust, then repeat the process twice, utilizing the immiscibility of the water and oil to create a crispy and fluffy texture.
As for the sweet filling, the traditional Chaozhou "wife cake" is wrapped in winter melon paste, so it is also known as "winter velvet cake", but after it was introduced to Taiwan, the sweet filling has been changed to simple sugar, and the sweet flavor is just as fascinating and delicious!
Practice two
Low-sugar wife cake
Materials: 500 grams of flour, 200 grams of lard, 125 grams of water, 50 grams of cooked noodles, 40 grams of fat, 80 grams of coconut, 80 grams of peanuts, 60 grams of sesame seed kernel, 60 grams of fork, 50 grams of preserved fruit, 30 grams of goji berry, and a moderate amount of spices.
1. Cooked flour, sugar, fat meat, peanuts, sesame seeds, fork, goji berries, preserved fruit, 50 grams of lard, flavoring together into a filling.
2. Use 125 grams of lard to rub 250 grams of flour into dry shortening; use 25 grams of lard with water to knead the remaining flour into oil dough.
3. Wrap the dry shortening into the water-oiled dough and flatten into a rectangular sheet. Roll up the dough into a long sheet, then pull out two pieces for every 50 grams. Press the pieces flat and pack them into the sugar-free filling, tighten the mouth of the pieces to form a steamed bun, flatten them and roll them out into a round cake with a diameter of about 5 centimeters, brush the surface with egg wash, and poke holes in it with a toothpick.
4. Put the biscuits into a baking dish and bake on a slow fire until the cakes are puffed up and the surface is golden brown.
Features: the product is golden yellow, crisp and sweet, high nutritional value.
Note: Press into the cake should be light, so as not to squeeze out the filling. The product is moderately sweet, fluffy texture, good elasticity.
Nutritional value
Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc. It has the effect of nourishing the heart and kidneys, strengthening the spleen and thick intestines, and removing heat to quench thirst.