Materials:

A southern milk stuffing: (20g/piece)

Salt-free cream 30g, low-gluten flour 100g, powdered sugar 60g, red bean curd (south milk) 30g, whole egg liquid 20g, salt 1/2t.

Su Chun cake

A. oily skin: (20g/ tablet)

Medium gluten flour120g, sugar powder 24g, vegetable oil 30g and water 66ml.

B. Crispy pastry: (15g/ piece)

Low gluten flour 135g, vegetable oil 45g.

C. surface decoration? A little white sesame seeds and a little whole egg liquid.

Exercise:

A. making southern milk stuffing

1. Salt-free cream is softened at room temperature, cut into small pieces, added with powdered sugar, and stirred into uniform cream.

2. Add red tofu and stir well.

3. Add the whole egg liquid in three times, each time must be stirred evenly before adding the next time.

4. Add the sieved low-gluten flour twice, rub and press the bottom of the steel basin with a scraper, and mix into dough.

5. Wrap it in plastic wrap, knead it into a column, and put it in the refrigerator for 30-40 minutes.

6. Take it out of the refrigerator 10 minute before packaging, divide it into 12 equal parts, and roll it into balls.

B. Making vegetarian cakes

7. Make an oil skin first, sift the medium-gluten flour of material A, add sugar powder and mix well.

8. Add vegetable oil and water, knead and stir by hand for 5-6 minutes to form a uniform and soft dough.

9. Wrap it in plastic wrap and stay awake for 30-40 minutes.

10. When making cakes, sift the low-gluten flour of material B, add vegetable oil, knead it into a uniform dough slowly by hand, and wrap it with plastic wrap for later use. (Be careful not to knead for too long, lest the gluten of flour affect the taste. )

C. combination

1 1. Divide the awakened oil skin into 12 points on average, and the glossy surface will turn it over and roll it into a circle.

12. Take the cake out of the refrigerator, divide it into 12 equal parts, and roll each small dough into a circle.

13. Squeeze the oil skin, and gently roll the oil skin open, with the smooth face down. Submit a dough, close it and pinch it tightly.

14. Press the wrapped dough gently and roll it into oval slices. Roll the smooth side down from the short direction, close the mouth down, cover with plastic wrap and wake up 15 minutes.

15. Roll the dough into a long strip, turn it over, roll it up in the short direction, and cover it with plastic wrap to wake it up 15 minutes.

16. Proofing the dough, sealing it up, pressing it down from the middle with your thumb, and folding both ends to the middle to flatten the dough. Roll into a circular sheet with a diameter of about 12cm.

17. South milk stuffing prepared in advance, wrapped in the middle and squeezed in.

18. flatten the dough, roll it into an oval shape, smooth face down, and roll it into a cylinder from a short direction.

19. Fold the cylindrical dough inward in the closed position, cut a hole from the middle of the dough with a knife, and keep 1/4. Open the cut dough and gently roll it out with a rolling pin.

20. Put the prepared dough into the baking tray neatly, brush a layer of whole egg liquid on the dough and sprinkle some white sesame seeds.

2 1. Preheat the oven 180℃ and bake for 20 minutes until the surface is golden yellow, then adjust the oven temperature to 120℃ and continue baking for 15 minutes. Turn off the fire and let it cool.