condiments

Flour150g

Low gluten flour 120 ginger

condiments

Cake powder

85 grams

Wax gourd sauce

80 grams

condiment

salad oil

15g

powdered sugar

30 grams

Lard (suet)

90 grams

refined sugar

60 grams

Fine coconut paste

30 grams

water

105g

white sesame

25 grams

The practice of old woman cake

Shui Pi material: common flour150g, powdered sugar 30g, lard 30g and water 70g.

Oil skin material: low-gluten flour 120g, lard 60g.

Stuffing: 85g cake powder, 80g wax gourd sauce, 60g sugar, 30g coconut, 15g salad oil and 35g warm water (40℃).

First, the production of Shui Pi:

1. Mix all the ingredients, knead until the dough surface is smooth, slowly drain the water according to the situation, and wrap it with plastic wrap 1 hour.

Second, the production of oil skin:

2. Mix the materials into dough, knead until the dough surface is smooth, and wrap it with plastic wrap for 30 minutes.

Third, the production of stuffing:

3. Stir salad oil, white sugar and semi-warm water until the white sugar melts, and then add coconut.

4. Slowly add the cake powder, add the other half of the water according to the wet and dry conditions, stir while adding, then add the wax gourd sauce and knead until it is evenly formed.

Fourth, the production of cake blanks:

1. At this time, we have got three kinds of small groups, each divided into 12 equal parts.

2. Look at the organizational relationship. From top to bottom: Shui Pi group, oil skin group and stuffing group. Wrap it up from top to bottom and it becomes a cake blank.

3. Roll Shui Pi meatballs into a circle, wrap them in oil-skin meatballs and seal them with tiger's jaws.

4. After wrapping, flatten it and roll it into an oval shape. Experts call it ox tongue, which is rolled up from one end.

5. Crush the rolled ox tongue, and then fold the left and right ends of the ox tongue in the middle, which is the so-called "overlapping quilt".

Flatten quilt

7. Roll out the flattened quilt and wrap a stuffing. Clamp your jaws together and you will get a spherical cake blank.

8. After wrapping and sealing, press the ball into a cake shape and roll it into a cake blank with a rolling pin.

9. Brush the egg yolk liquid on the cake blank, sprinkle with white sesame seeds, and cut a few knives on the cake blank with a knife to prevent the filling from bursting when baking.

10. Preheat the oven to 170℃, middle layer (I put middle layer in the first pot, but the color was too fast, so I changed the second pot to middle layer).

1 1. If the color of the egg yolk liquid is dark enough, cover it with tin foil to prevent the color from being too dark or even zooming. Bake for about 20 minutes.