Ingredients
Water and oil flour ( 400g ) | Corn oil ( 80g ) |
White sugar ( 100g ) | Water ( 190g ) |
Pastry flour ( 300g ) | Corn oil ( 150g ) |
Corn oil ( 80g ) | |
White sugar ( 160 ) | Water ( 130g ) |
Coconut ( 40g ) | Black sesame seeds ( 20 grams ) |
How to make corn oil wife cake
1.Mix the pastry noodles and cover with plastic wrap for 1 hour.
2. Knead the water and oil dough into a smooth cover and let it rest for 1 hour.
3. Stir-fry the glutinous rice flour when the noodles are ready.
4. Pour the oil, sugar and water into the pot, stir and bring to a boil.
5.Pour the cooked glutinous rice flour, milk powder and coconut into the pot and mix quickly.
6. When cool, divide into 30 portions and roll into balls for later use.
7. Divide the two doughs evenly, knead 30 pieces each, cover with plastic wrap and rest for 15 seconds minute.
8. Wrap the pastry with water and oil skin and pinch tightly.
9. Cover the film in sequence and let it rest for 15 minutes.
10.Take a piece of dough, roll it out, turn it over and roll it up from top to bottom.Let it rest for 15 minute.
11. Smooth growth depends on rolling.
12.Turn from top to bottom.
13. Cover with film and let rest for 15 minutes.
14. Use your fingers to press the dough into a round shape and flatten it into a round shape.
15. Roll out the skin and make it as good as a bun.
16. Wrap them in turn and place them in the baking pan.
17. Brush the upper skin with egg yolk liquid and make three cuts through it.
18. Preheat the oven to 170 degrees for 10 minutes and bake on the middle rack for 20 minutes.
19.Finished product.
Tips
For watery and oily skin and soft spots, you need to cover it with a mask to moisturize and keep warm every time you turn it on.Personally, I think this noodle cannot be refrigerated or handled.This amount can be 27 or 30 pieces.The oven temperature is controlled by yourself.
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