The traditional crispy wife cake has beauty, depth, soul and flavor

Today I would like to share with you a Chinese dim sum, a coconut-flavored glutinous rice filling wife cake, with attractive color, crispy skin, and soft glutinous crispy inside.  

To make the wife's cake, first make the water and oil skin, add high-gluten flour, low-gluten flour, caster sugar, lard and water to the large bowl and stir into a dough wadding.

Knead the dough into a smooth dough and let it rest for 30 minutes.

Next, make 90 grams of pastry, add 45 grams of lard to the low-gluten flour, and rub it into a ball.

Then make the filling, add 90 grams of caster sugar, 40 grams of caster sugar, 110 grams of butter to boil, boil until the sugar melts, turn off the heat and add 55 grams of three lamb flour.

Stir 10 grams of desiccated coconut into a dough, add 7 grams of cooked sesame seeds, stir well, let cool and divide evenly into 12 equal parts for later use.

The relaxed water, the oil skin and the puff pastry are also even, divided into twelve equal parts, take a water, and the oil skin is flattened into a puff pastry.

Roll out the dough into a long tongue shape and roll it up from the bottom to the top, cover with plastic wrap and relax for 15 minutes, take the loose dough and roll it up and down, roll it up from the bottom to the top, and relax again for 15 minutes.

After relaxing, roll it into a cake shape, wrap it in the filling, roll it into a flat cake base when the wrapping is tight, brush the egg yolk liquid, and cut the knife edge with a sharp knife.

Beat white sesame seeds for garnish, put in a preheated oven, bake at 180 degrees for 25 minutes.

The skin is crispy on the outside, and the inside is soft and glutinous to the point of slag. The color is attractive, people can't put it down, peeling off layer by layer, the oil is as thin as paper. Crispy and delicious memories.