Water-oil skin

Medium gluten flour 1 10g

Lard 35g

25 grams of fine sugar

45 grams of boiling water

crisp

Lard 40 grams

80 grams of low-gluten flour

Purple rice stuffing

The soaked purple rice is about 200g g.

Proper amount of sugar (more sugar is needed, but sweeter)

decorate

Egg yolk 1 piece

A little white sesame

How to make purple rice cakes?

The boiled purple rice cooker has less water than normal rice. After cooking, add sugar and mix well to make it sweeter. The purple rice stuffing is ready.

Stir 1 10g medium gluten flour +25g fine sugar +35g lard into a floccule.

Then add 45g of boiling water.

Then it was divided into small doses of 18g. *** 12

Cover with plastic wrap to avoid drying.

Stir the pastry materials: 80g low-gluten flour and 40g lard evenly, and then divide them into small doses of 10g. *** 12.

Then fill the purple rice and make a small dose of 30g for later use. *** 12.

They are also covered with plastic packaging to prevent drying.

Take a skin of water and oil, flatten it and wrap it in the dough. Cover the rest with plastic wrap, and one bag with plastic wrap.

It's all wrapped up and finished.

Follow the five steps in the figure. Then cover with plastic wrap.

When it's all over.

Take one and follow these five steps.

Operation completed. Preheat oven 170 degrees

Then sprinkle white sesame seeds on each brush with egg yolk liquid.

Cut with a sharp knife. Cut deeper and you will see purple rice.

Bake for 20 minutes. I feel a little fat after baking.

It won't be crisp just baked. I think it's best to wait until it's a little cold and warm. It's brittle at this time.