Practice and making skills of old woman cake

The old lady's cake is a famous snack in Guangzhou, and it is also known as "Dongrongsu". There are many versions about the origin of the old lady's cake. But the skin is thin and the stuffing is thick, the stuffing is soft and smooth, and the taste is sweet but not greasy, but it is the same. The crispy layering of the "old woman cake" has a wonderful taste, which comes from the oily pastry as thin as cotton paper. It takes a lot of time to make this sense of hierarchy. First of all, in terms of materials, we should separate the water-oil dough from the pastry, put the water-oil bread into the pastry, open it and fold it again, and repeat it twice, making use of the incompatibility of water and oil to make crisp and distinct layers. In the whole process, the strength should be uniform, and the dough stalks must not be broken. When the two kinds of dough are mixed together, the layering is gone! Laopo pancake making

Skin: low flour 100g, lard 35g, sugar 5g and water 40g.

Crispy heart: low flour 70g, high flour 30g, lard 50g.

Stuffing: boiled water 100g sugar 70g, lard 25g, Sanyang cake powder (fried glutinous rice flour) 50g, white sesame 10g and coconut 25g.

Production method:

(1) skin: sift the flour, put it on the chopping board to make a nest, put 35g lard, 5g sugar and 40g water into the nest to wipe thoroughly, mix in the flour, rub until smooth and ribbed, cover it with a clean cloth and let it stand 15min.

2) Crispy heart: Sieve the flour, put it on the chopping board to make a nest, put 35g lard into the nest, mix the flour evenly and rub thoroughly.

(3) Filling: 60g of boiling water 100g of sugar, 25g of lard, 50g of Sanyang cake powder and 0/0g of white sesame.

25g coconut, stir well.

(4) Peel 15g crispy core 12g filling 25g, molded by the method of small package crispy skin, and washed with egg liquid.

(5) Bake at190/160 for about 20 minutes.

Features: golden color, sweet stuffing, crisp outside and soft inside.

Small package brittleness technology:

Wrap the bag of 15g in the heart of 12g! Roll the circle flat with a rolling pin, then roll it open and fill it with stuffing.