How to bake semi-finished grandma cake?

The old lady's cake is a kind of pastry snack, which has festive significance on our side. Do you know how to make an old lady's cake? Next, I'll introduc

How to bake semi-finished grandma cake?

The old lady's cake is a kind of pastry snack, which has festive significance on our side. Do you know how to make an old lady's cake? Next, I'll introduce you to the old lady's cake.

Ingredients for baking grandma's cake

How to bake grandma's cake?

1. First, make glutinous rice stuffing and prepare ingredients.

Glutinous rice flour100g, fine sugar 30g, wax gourd180g, walnut kernel 30g and lard 20g.

2. Cut the wax gourd into small pieces and put it in the seasoning machine.

3. Beat the wax gourd into the water.

4. Pour the water-like wax gourd, fine sugar and lard into the pot and turn on medium heat.

5. Wait for the sugar and oil to completely melt, and turn to low heat.

6. Sieve in all glutinous rice flour immediately and stir quickly and evenly.

7. Fully mix glutinous rice flour with water to form a sticky filling, and cool it for later use.

Note: the glutinous rice stuffing just made is sticky, so it is easy to operate when it is cold.

8. Bake the walnuts in the original pot until brown.

9. Next, make water-oil skin, and pour flour, sugar, whole egg liquid, lard and water into the basin. Water-oil skin: medium gluten flour 1 10g, fine sugar 10g, water 60g, lard 20g.

10. Mix evenly and knead into smooth and soft dough; Rest and relax for half an hour * * * To prevent the dough surface from drying out, cover it with plastic wrap or wet cloth when standing * * *.

Note: According to the different water absorption of flour, it is necessary to adjust the amount of water as appropriate, and it must be kneaded into soft dough, not too dry, so as to facilitate the next operation.

1 1. Then make cakes and mix flour with lard. Crispy: 66 grams of medium gluten flour and 34 grams of lard.

12. Keep kneading until it becomes a ball.

13. Mix the cold glutinous rice stuffing with the stir-fried walnut kernel evenly and divide it into 16 equal parts.

14. Knead the dough into strips, divide them into 16 portions, and knead them into balls respectively.

15. Knead the awakened dough into long strips and divide them into 16 portions.

16. Take 15 first-class water-separated oil crust dough and flatten it into a circle;

Put a small portion of 14 cake in the middle of the cake.

17. Wrap them one by one and put them on the table.

18. Roll the wrapped dough into an oval shape with a rolling pin.

19. Open it and roll it up from top to bottom.

20. Rotate the rolled dough by 90 degrees and roll it into an oval shape again.

2 1. Then roll it up from top to bottom.

22. As shown in the figure, roll out all 16 portions of dough, pay attention to prevent dryness, and cover with a wet cloth or plastic wrap.

23.22 Take a small piece of dough and roll it into a circle.

Put a piece of 13 glutinous rice stuffing in the center of the dough and wrap it.

24. After wrapping, close your mouth down and roll it into a round cake.

25. Brush a layer of whole egg liquid on the dough surface and sprinkle some white sesame seeds. Note: I forgot to sprinkle sesame seeds, and later I made them up before entering the oven.

26. Cut three small holes on the dough surface with a knife, which needs to cut the dough thoroughly.

27. After standing for 15 minutes, bake in an oven preheated to 200 degrees for about 18 minutes until the surface is golden.

The history of grandma's cake

Old lady cake. Originally a famous product in Chaozhou, Guangdong, it was introduced to Ganzhou in the 1930 s. Through long-term improvement, the quality of cakes has been continuously improved and deeply loved by customers. In ancient times, this kind of cake was specially used by men to make wedding cakes for women, so it was called "old woman cake". The baked cake is golden yellow with milky white edges. They have the fragrance of fat, onion, sesame and fruit, and the skin is soft and sweet, refreshing and not greasy. They have also become one of the traditional moon cakes in southern Jiangxi. The crust of the old woman's cake is soft, the filling is moist and soft, and the taste is sweet but not greasy. There is also a touching legend about its origin.

At the end of Yuan Dynasty and the beginning of Ming Dynasty, Zhu Yuanzhang led an army to rise up against Yuan Dynasty. In order to facilitate soldiers to carry dry food, Zhu Yuanzhang's wife Ma came up with something edible, such as wheat and wax gourd, mixed them together, ground them into powder, made them into cakes and distributed them to soldiers. It is not only convenient to carry, but also can be eaten anytime and anywhere, which is of great help to marching and fighting. Because the cakes made from this mess are unpalatable, smart people update their methods on the basis of this kind of cake. Finally, people found that cakes made of sugar wax gourd, wheat flour, cake powder, maltose, sesame and other raw materials are very delicious, sweet and delicious, and they are the ancestors of the old lady's cakes.