Posted by: Jonjon | July 20, 2009

Asian – Wife Cake老婆饼 9.5/10 February 16 2009


http://www.meishichina.com/Eat/Nosh/200605/6579.html

I divided by 6 so I can make 3

Water dough = 25% 30% shortening, 42% water, powdered sugar, to (30% high grade 70% low grade )

Oil Dough, 50% shortening, 50% low grade flour

Filling

58% don gua, 11% sugar, 7% maltose,22% glutinous rice flour, 30% coconut powder.

材料:

油皮:

高粉65g、                                                                 10g

低粉150g、                                                   25g

糖粉54g、                                                     9g

起酥油64g(可用酥油或黄油或色拉油)、         10.6

水90g                                                             15g

油酥:

低粉150g、                                                               25g

起酥油75g(可用酥油或黄油或色拉油)             12.5g

馅:

冬瓜(去皮去籽)1000g、                          166g

白糖150g、                                                   25g

麦芽糖100g、                                               16g

糯米粉50g、                                                 8g

椰蓉70g、                                                     11g

226

黑白芝麻少许、我做的多了点,可以放冰箱里保存,如果不想做那么多,可以按比例减少,做一次大概用1/4的量。

先做馅吧,冬瓜去皮去籽后擦成丝,擦好后的冬瓜。

把冬瓜放到锅里炒,不用放油,也不要把水份滤去,煮30分钟以后放白糖,再煮5分钟放椰蓉、糯米粉,搅匀后放麦芽糖,煮到汤收干以后放芝麻,炒5分钟关火,不好意思忘了拍步骤,炒好的馅。

油皮和油酥分别和好,分成18 (3) 个小面团。

Flatten, roll up once. Do it again, then make it flat. Put in filling, then flatten. Make pricks on the top *the enclosure should be on the bottom* and then sprinkle sesame seeds.

全部弄好后放烤箱中层,190度25分钟,烤15分钟的时候要再刷一层蛋液,这样颜色比较好

http://blog.yam.com/homeeconomics/article/4702199

老婆餅和有名的台中太陽餅長得很像,做法也大同小異。不過老婆餅裡多了一塊「糕仔餡」,吃起來QQ的,可以平衡酥皮的油膩和乾燥感,所以我覺得它比太陽餅好吃,至少我們一家老小都很喜歡。

糕仔餡的基本材料是「糕仔粉」,即是預熟的糯米粉(現在可能都加了其它澱粉以減低成本),把它加水揉就會變成香香QQ的麻糬狀。這個一定要到點心材料行才買得到。

因為老婆餅不像蛋黃酥一定要放蛋,所以我乾脆用奶油取代白油,用奶水代替蛋汁,做成純素的,也比較健康。

http://www.wretch.cc/blog/suziedepingu/9756524

By the way, one recipe for sun cake is

食譜出處: 老店餅鋪

油皮 30g/

中粉 310g

糖粉 31g

豬油 80g

沙拉油45g

145g

油酥 15g /

低粉 200g

豬油 100g

內餡 15g/

麥芽糖 40g

糖粉 136g

奶油 50g

2g

底粉 70g

7g

http://hsiuxhsiu.blogspot.com/2008/09/blog-post_5352.html

餅】

材料:

油皮>>

中筋麵粉600g,糖粉100g,奶油230g,溫水270g

油酥>>

低筋麵粉450g,奶油220g

內餡>>

(1)糖粉450g,蜂蜜150g,奶油105g,食鹽5g

(2)低筋麵粉150g,奶粉75g,奶水90g

作法:

內餡>>

(1)全部倒入攪拌,

再將(2)全部加入後再攪拌均勻,

放入冰箱冷藏,

完成內餡。

酥皮>>

將油皮材料以2/3的溫水拌勻,

再將剩下的1/3溫水加入拌勻,

拌勻成團,

完成油皮。

將油酥材料拌勻,

完成油酥。

將油皮及油酥分割,

將油酥包入油皮內,

油酥向上桿捲二次,

完成酥皮。

組合>>

將內餡取出,

將內餡包入酥皮內。

桿開成餅狀裝盤。

先在餅上戳洞,

進爐烘烤。

烤箱約180度。

約烤18~20分鐘。

Conclusion

Wow…this was as good if not better than the ones brought from outside.

By the way, this isn’t like those one bite crunch pastries, where you have to cut the oil dough and water dough in half. You actually use the water dough and oil dough without slicing it after you’ve rolled it together twice, then you just put in the filling in.

There was a bit of a hole in one of my wife cakes, but the glutinous powder prevented it from flowing out so much, so just a bit leaked out. This tasted delicious. The cake was as flakey as store-made ones, and the filling was so much nicer. I added about 5 grams more sugar while I was tasting the syrup. I cooked it at the prescribed time, but at 175 -185 degrees, staying at 175 degrees for the first 10 minutes and yeah, it wasn’t over or underbaked or anything, and it was perfect!

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