Recipe for Cantonese-style Hong Kong-style durian cake, barbecued pork cake and radish cake (radish filling recipe)

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  1. Pastry part: Put everything except water into the dough mixer, add water slowly, and the dough will be soft and hard enough to pull out the film.

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  2. Oil core part: first Knead the butter and lard evenly, then add the flour and knead evenly.Put it in a container and put it in the refrigerator to freeze it for a while.It just needs to be neither soft nor hard.(Since the oil core is relatively soft after kneading, it needs to be frozen in the refrigerator before use.)

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  3. Roll the dough until oily Twice the size of the heart, wrap the oily heart inside

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  4.Be sure to pinch the three sides well

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  5.After pinching, roll it into a rectangular shape and fold it into three pieces.

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  6.After folding into three parts, roll it out, then fold it into four parts.After folding into four parts, place it in the refrigerator to freeze slightly, so as not to freeze it hard.

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  7.Here are what you need to use Grinding tool, I am using the fourth one (for reference only)

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  8. Take it out of the refrigerator and roll it out if it is not soft or hard.If it is too hard, you need to defrost it and then roll it out.Roll out the pastry thin and press it out with a mold

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  9.Put the filling on top and brush it with egg wash or spray it around Water is also ok (spraying with water and egg wash is to make it stick together so that the filling will not flow out easily when baked)

• 10.Put the filling in and brush the surrounding area with egg liquid, or spray water (spraying with water and egg liquid is to make it stick to the When baked together like this, the filling will not flow out easily)

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  11.Brush with egg yolk and sprinkle with black sesame seeds

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  12. Bake in the oven at 180-190 degrees for 20 minutes (the temperature and time can be determined according to your own oven)