Yuan Bao Cake

Overview

I used to make shaped bread often since I don’t know how to make puff pastry, but I couldn’t make some shapes because the dough would deform as soon as it fermented. This won't happen if you make it with puff pastry. I've long wanted to make some festive snacks. I tried making 5 gold ingots at home during my break yesterday. They didn't quite work out, so I decided to record the process so that I can improve next time! The recipe is a bit long and contains a lot of information. I just hope to share what I know with everyone, so that friends who don’t know how to do it can avoid taking some detours. The lard is boiled at home. Of course, those who don’t eat lard can substitute it with butter. It is best to knead the water-oil dough to form a film, so that the roll will not break and the dough will not leak. Basically, the dough will be smooth and the film will appear. The baking time should be sufficient. If part of the inside becomes crispy and some does not rise, it means it is undercooked.

Tags

• baking
• all-purpose flour
• coconut
• egg yolk liquid
• lard
• low gluten flour
• red bean paste
• warm water
• fine sugar

Ingredients

Steps

1. 1 Put medium flour, white sugar and lard into a bowl (the lard should be solid)

   

2. 2 Knead into granules with your hands.

   

3. 3 Slowly try adding water while kneading the dough (flour absorbs different amounts of water)

   

4. 4 When the water and flour lard are completely combined, put it on the table and knead it with your hands.

   

5. 5 Shred the dough with a scraper.

   

6. 6 Knead the chopped dough together.

   

7. 7 Use rubbing methods to wash clothes and beat them.

   

8. 8 After a few minutes, the glove film came out.

   

9. 9 Cover the kneaded oil dough with a plastic bag and then cover it with a damp cloth and let it rest for about 30 minutes.

   

10. 10 To make the pastry, put the mixed pastry in a plastic bag and rest it for 30 minutes.

    

11. 11 Mix bean paste and coconut into 20 grams each.

    

12. 12 Divide the relaxed dough into 18g each and 13g each.

    

13. 13 Take a piece of dough, flatten it and wrap it in pastry.

    

14. 14 Wrap everything in order (each program must be covered with a fresh-keeping bag and wet cloth)

    

15. 15 Place the relaxed dough with the seal facing up, and use a rolling pin to gently roll it into a beef tongue shape from the middle (use even pressure and do not roll it too long)

    

16. 16 Roll up from top to bottom.

    

17. 17 Do everything in turn and cover with a plastic bag to rest.

    

18. 18 Take a roll and gently roll it from the middle and then down.

    

19. 19 Roll up from top to bottom and cover with plastic wrap to relax.

    

20. 20 Take one roll and press it in the middle with your fingers, pinching the two ends toward the middle.

    

21. 21 Use a rolling pin to roll it up, down, left and right.

    

22. 22 Wrap it with coconut bean paste filling.

    

23. 23 After wrapping, seal it downwards.

    

24. 24 Roll into an oval shape.

    

25. 25 Flatten both sides with a rolling pin.

    

26. 26 Bring the two flattened ends toward the middle and shape it into the shape of an ingot.

    

27. 27 Made 5 ingots.

    

28. 28 Brush twice with egg yolk liquid.

    

29. 29 Preheat the oven to 180℃ in the middle for about 25 minutes (I am used to simmering it in the oven after baking)

    

30. 30 Mom said it was very festive!

    

31. 31 V letter exchange: huakaisfdg