How to make custard wife cake (vegetable oil version)

1. First make the custard filling, beat the two egg yolks and then add sugar, milk, flour and oil in sequence Mix well separately.After the steamer is steamed, add the egg yolk paste and steam for 20 minutes, stirring every 5 minutes.After steaming, cool down and set aside.

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  2. Mix and knead the water, oil and puff pastry ingredients separately until smooth.Wrap the dough in plastic wrap and rest for 10 minutes.Divide the relaxed dough into 16 equal amounts of small dough

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  3.Take a piece of oily dough and flatten it, then put the pastry noodles on it.Slowly push the tiger's mouth upward, press the filling in, and seal while turning and pressing

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  4.The wrapped dough, with the seal facing down, is rolled into an oval shape

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  5.Roll it up from top to bottom, and then let the plastic wrap loosen

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  6. Divide the cool custard filling into 16 portions on average

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  7.Take a loose dough roll and press it slightly, then roll it into an oval shape again

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  8. Roll up from top to bottom again, and roll all 16 pieces of dough.Take a piece of dough and press the middle with your fingers, bringing the two ends closer to the middle

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  9. Flatten the dough roll into a round cake with a thick center and thin edges, put in the divided custard filling, and slowly wrap it up with the seal facing down

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  10.Press the wrapped dough into round cakes and place them on the baking sheet.Brush the surface with egg yolk.Then sprinkle with sesame seeds and cut three slits with a knife, making sure to cut through the surface

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  11.Preheat the oven to 180 degrees and bake on the middle rack for 20 minutes, until the surface is golden.

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  12.After taking it out of the oven, cool it down and store it in a sealed container

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  13. Haha~ Is it golden and attractive (^_^)

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  14. Crispy layers ~ soft, glutinous and sweet