...

Spiced Salt Shortening Cake

  • Difficulty

    challenge

  • Serves

    4

  • Preparation time

    45min

  • Total time

    1h 15min

Share recipe

Ingredients

  • Oily dough wrapper
  • Medium gluten flour
    150g
  • White sugar
    15g
  • Lard oil
    45g
  • Boiling water
    85g
  • Pastry
  • Low gluten flour
    1105g
  • Lard oil
    55g
  • Spiced salt stuffing
  • Medium gluten flour
    80g
  • Ground Chinese prickly ash
    1teaspoon
  • Salt
    1teaspoon
  • Cooked white sesame seeds
    20g
  • Cooked black sesame seeds
    20g
  • Cooked peeled peanut
    50g
  • Powdered sugar
    30g
  • Lard oil
    30g
  • Peanut oil
    20g
  • Decoration
  • Egg yolk
    2pcs
  • White sesame seeds
    An appropriate amount

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

Related Recipes