Wife Pie: Layered and Crispy Dessert
Just like fish-flavored pork slices without fish, this wife pie also has no wife, the wife pie is at its 'pie-life peak' when it's cooling, with residual warmth in the filling, a bite opens with a burst of fragrance, and eating three at once is completely fine. After a period of storage, the outer shell absorbs moisture from the filling and becomes soft, you need to bake it lightly to restore its crisp effect.
Oil Dough: 100g medium-strength flour, 45g water, 30g lard, 10g granulated sugar. Oil Paste: 80g low-gluten flour, 40g lard. Filling: 80g cake powder, 30g lard, 65g granulated sugar, 95g water, 15g sesame, 15g coconut. Decoration: 15g egg yolk (about 1), a little sesame
Step 1: First, make the oil dough, successively add medium-strength flour, granulated sugar, lard, and water into a mixing bowl, and stir into crumbly pieces with a scraper.
Step 2: Start the kitchen mixer at low speed and knead into a dough, then switch to medium speed and knead until the dough surface is smooth, and can be stretched into a very uniform thin film. This kneading process takes about 10 minutes.
Step 3: Round up the dough and then put it into a sealed bag to refrigerate for 30 minutes, then make the oil paste, add low-gluten flour and lard into a mixing bowl, use a scraper to press into a dough, then knead evenly with your hands.
Step 4: Seal in a bag and refrigerate for 30 minutes, then make the filling, first use a small fire to fry sesame and coconut to bring out the fragrance, cool and prepare, frying takes about 5 minutes.
Step 5: Add cake powder, granulated sugar, and lard into the mixing bowl, roughly mix evenly, then add water and stir into a dough with a scraper. Then add the cooled sesame and coconut, and knead evenly with your hands, seal in a bag and refrigerate for 20 minutes.
Step 6: Divide the oil dough into 10 pieces, each about 18g, knead into a round, and cover with a film to prevent drying.
Step 7: Take out the oil paste and divide it into 10 pieces, each about 12g, knead into a round, and prepare. Use a rolling pin to roll out the oil dough, don’t roll it too thin. Enclose it with oil paste, first press the oil dough with your palm, then turn it over and use the thumb to pull up the seam, and finally pinch it tight with your finger, place it on the surface and cover with a film.
Step 8: Take out one dough, face down, press flat with your hand, then roll it into an ellipse about 12cm long and roll it up. After rolling up once, don’t let it rest, press the dough face down again, and roll it into a tongue shape, and roll it up again.
Step 9: Roll up a dough and cover it with a film, roll up all the dough, and then let it rest for 15 minutes. Take out the meat filling and divide it into ten portions, each about 30g, knead into a round. Start the oven at 210°C for preheating.
Step 10: Sprinkle a little dry powder on the table, press flat the rested dough face down, roll it into a circle from both ends, roll it out once, then rotate 90 degrees again and repeat the rolling press, try to roll it into a circle.
Step 11: Enclose the oil paste filling into the filling, first press the pie crust with your palm, then turn it over and use the thumb to pull up the seam, must be pulled tight. Press the pie embryo flat, then evenly arrange it on the baking sheet.
Step 12: Brush with egg yolk liquid, cut with a knife into three pieces, finally sprinkle a little sesame for decoration. Enter the oven in the middle layer, adjust the top fire to 190°C, the bottom fire to 180°C, bake for about 20 minutes.
When the surface is browned to a satisfactory level, take it out of the oven, let it cool slightly before moving it to a cooling rack to fully cool. This delicious and crispy wife pie, layer by layer, crispy and delicious, whoever likes this wife pie, you can try it, sweet and delicious and very satisfying.
