Traditional Wife Cake (Glutinous Rice Filling)

Cooking Instructions

1. Make the glutinous rice filling first: add 30 grams of glutinous rice flour to the small milk pot, stir-fry over low heat until slightly golden, and set aside for later use

   

2. Put 36 grams of white sugar, 18 grams of lard, and 54 grams of water into a small milk pot

   

3. Bring to a boil over medium-high heat and turn off the heat

   

4. Immediately pour in 30 grams of glutinous rice flour and stir quickly until it becomes viscous

   

5. Add 6 grams of minced coconut and 6 grams of white sesame seeds and stir well

   

6. Cover with a lid or put it in a plastic bag, tie it up and refrigerate for 1 hour

   

7. After refrigeration, after the filling does not stick to your hands, divide the filling into 6 equal portions, and then put it back in the refrigerator for later use

   

8. To make the oily skin: put 60 grams of all-purpose flour, 9 grams of sugar, 24 grams of water, and 21 grams of lard into a mixing bucket

   

9. Turn on low speed and stir until there is no dry powder, within 1 minute

   

10. Turn on the high speed for 14 minutes, stir into a clump and release the film

    

11. Place in a plastic bag, tie up and refrigerate for 30 minutes

    

12. When kneading the dough, you can make the puff pastry at the same time: mix 42 grams of cake flour and 21 grams of lard into a dough

    

13. Put it in a plastic bag, tie it up, put it in the refrigerator, and wait for the oily skin to relax

    

14. Divide the puff pastry into 6 portions. It needs to be covered with plastic wrap.
    
    19 grams per serving of oily skin, 10.5 grams per serving of puff pastry

    

15. Press the oily skin into a circle with the palm of your hand

    

16. Wrap the puff pastry in the oily skin, seal the
    
    mouth and put it down, cover with plastic wrap, cover it with a wrung out damp cloth, and relax for 20 minutes

    

17. Gently roll out the dough into long strips, trying to make it as long as possible.

    

18. Roll up from top to bottom

    

19. Once all rolled up, cover with plastic wrap and cover with an unscrewed wet towel and let loose for 20 minutes

    

20. Flatten the dough

    

21. Again long strips

    

22. Roll up from top to bottom

    

23. Once all rolled up, cover with plastic wrap, cover with a wrung out wet towel and let loose for 20 minutes

    

24. Press down with your fingers in the middle of the dough

    

25. Fold the left and right sides towards the middle

    

26. Roll it out in a circle, and roll it out in one direction only in each position, without looking back

    

27. Wrap the stuffing

    

28. Seal the mouth and close it downwards

    

29. Gently roll out into 1 cm thick slices

    

30. Use a sharp knife to make three cuts on the cake, cutting to the middle without cutting through the bottom

    

31. Brush with a layer of egg wash and sprinkle with a little sesame seeds

    

32. Stove 170 degrees, middle level, 22-25 minutes

    

33. finished product

    

34. finished product

    

35. finished product