Preparation

• step 1

  Make oily dough wrapper: Put 150g medium gluten flour, 15g white sugar, 45g lard oil and 85g boiling water into the mixing bowl

• step 2

  Put on the measuring cup, operate the KNEAD mode for 5min for kneading the flour into dough

• step 3

  Divide the kneaded oily dough wrappers into small dough parts weighing 20g each, rub each into a dough sphere, and cover it with plastic wrap to maintain moisture

• step 4

  Make pastry: Put 105g low gluten flour and 55g lard oil in a bowl and fully mix them to form a pastry

• step 5

  Divide the pastry into 12 equal parts and knead each into a dough sphere

• step 6

  Make spiced salt stuffing: Put 20g cooked white sesame seeds, 20g cooked black sesame seeds, and 20g cooked peeled peanut

• step 7

  Put on the measuring cup, smash the ingredients at 5sec/REV9 into particles, and put these particles into a bowl

• step 8

  Add 80g medium gluten flour , 1 teaspoon of salt, 1 teaspoon of ground Chinese prickly ash, and 30g powdered sugar

• step 9

  Add 30g lard oil and 20g peanut oil, and mix them uniformly

• step 10

  Divide the peanut sesame stuffing into 12 equal parts and knead each into a stuffing sphere

• step 11

  Take an oily dough wrapper, compress it with the smooth surface downward, and wrap a stuffing sphere with it

• step 12

  Close the opening of the wrapper with the jaw between the thumb and the index finger, rub it into a sphere, arrange them in turn, and cover them with plastic wrap

• step 13

  Take a wrapped dough sphere, press it with the smooth surface downwards, roll it into an oval shape with a rolling pin Roll each dough oval into a cylinder, arrange them in turn, cover them with plastic wrap to relax them for 10min

• step 14

  Take a dough cylinder, press it with the smooth surface downwards, roll it into a strip shape with a rolling pin Roll each dough strip into a cylinder, roll it, arrange them in turn, cover them with plastic wrap to relax them for 10min

• step 15

  Take a dough sphere, press it with the smooth surface downwards, roll it into a circular shape with a rolling pin

• step 16

  Wrap the spiced salt stuffing, close the opening of the wrapper with the jaw between the thumb and the index finger, roll it into a sphere, arrange them in turn Cover the stuffed dough parts with plastic wrap for relaxing them for 10min, and preheat the oven to 190℃

• step 17

  Take a stuffed dough part, pressurize it with a hand slightly, roll it into an oval shape with a rolling pin, and put on the baking tray

• step 18

  Beat the egg yolk of 2 eggs, apply the egg yolk onto the oval dough parts, and spread the white sesame seeds

• step 19

  Place the oval dough parts into the oven, and bake it at 15-18min/190℃ or until the surface turns golden brown

• step 20

  Cool the baked Spiced Salt Shortening Cake for enjoyment