Preparation method of sweetheart cake
By using roasted sesame seeds and shredded coconut to replace chemical antioxidants and adjusting the recipe for wife cakes, the problems of high sugar content and chemical preservatives in wife cakes have been solved, resulting in a healthy and palatable method for preparing wife cakes.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- SHENCHI CAKE FOOD CO LTD
- Filing Date
- 2023-12-25
- Publication Date
- 2026-04-17
AI Technical Summary
Existing wife cakes are high in sugar and fat, contain added chemical preservatives which affect health, and have a poor taste, making them difficult to meet the needs of a healthy diet.
By using roasted sesame seeds and shredded coconut to replace chemical antioxidants, adjusting the sugar and oil ratio in the pastry and filling, using Sanyang cake flour instead of traditional white sugar, and combining an appropriate amount of butter and whole egg liquid, a nutritious and palatable wife cake is prepared.
This method improves the nutritional value of wife cakes, avoids the use of chemical preservatives, and has a slightly sweet and non-greasy taste, making it suitable for healthy eating and increasing consumers' tolerance to consumption.
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, and more specifically, to a method for preparing wife cake. Background Technology
[0002] Wife cake is a type of pastry made primarily from flour, lard, sugar, white sesame seeds, and other ingredients.
[0003] Commercially available wife cakes often use large amounts of white sugar, sucrose, and other auxiliary ingredients to solidify the main ingredients. However, adding sugar has drawbacks: it results in a high sugar content, which can negatively impact health with long-term consumption. Because sugar makes the cakes harder, a large amount of oil is often added to the filling to soften them. However, the high proportion of sugar and oil in the main ingredients can reduce the overall nutritional content of the product, making it unsuitable for healthy consumption. Furthermore, to extend shelf life, chemical preservatives are often added, which can negatively affect the health of consumers with prolonged consumption, making them inconvenient for practical consumption. Therefore, this invention proposes a method for preparing wife cakes to address these problems. Summary of the Invention
[0004] In order to overcome the above-mentioned defects of the prior art, the embodiments of the present invention provide a method for preparing wife cake, which uses cooked sesame seeds and coconut shreds instead of chemical antioxidants, making the ingredients more nutritious and beneficial to human health. It also avoids the addition of chemical preservatives in traditional technology to extend shelf life, which may pose safety hazards to human health if consumed in excess, thus solving the problems mentioned in the background art.
[0005] To achieve the above objectives, the present invention provides the following technical solution: a method for preparing wife cake, comprising the following steps:
[0006] S1. Raw material preparation
[0007] The crust comprises the following ingredients: high-gluten flour, low-gluten flour, powdered sugar, butter, whole egg liquid, and water. The proportions of these ingredients by baking percentage are: 100% high-gluten flour, 100% low-gluten flour, 2-22% powdered sugar, 2-22% butter, 2-22% whole egg liquid, and 100% water.
[0008] The shortening includes the following ingredients: low-gluten flour and butter, and the proportion of the ingredients according to the baking percentage is: 100% low-gluten flour and 30-70% butter;
[0009] The filling includes the following ingredients: Sanyang rice flour, sugar, cooking oil, roasted white sesame seeds, coconut flakes, and water. The proportions of the ingredients by baking percentage are: Sanyang rice flour 100%, sugar 100-140%, cooking oil 15-35%, roasted white sesame seeds 12%, coconut flakes 12%, and water 160%.
[0010] S2, Pastry making
[0011] Take out all the ingredients needed for the dough, put them together and mix them until they form a dough. This completes the process of making the dough.
[0012] S3. Making the oil-based pastry.
[0013] Take out all the ingredients needed for the oil-based dough, mix them together and form the dough into a ball, thus completing the process of making the oil-based dough.
[0014] S4. Filling preparation
[0015] Take out water, oil, and sugar and put them in a bowl to mix and stir. After the sugar melts, add roasted white sesame seeds, coconut flakes, and Sanyang cake powder, and stir into a dough to complete the filling preparation.
[0016] S5. Making the dough
[0017] Wrap the oil-based dough inside the dough, press and seal the edges, roll it out and flatten it to make a flatbread.
[0018] S6. Pie making,
[0019] Fill the flattened dough with the filling, press to seal the edges, and make sure the dough completely covers the filling. Then roll it into a ball and flatten it to get the initial mold of the wife cake.
[0020] S6. Firing treatment.
[0021] Evenly brush the surface of the original wife cake mold with the prepared egg yolk liquid, then make three slits on the surface of the egg-coated cake, put it into an oven with a baking temperature of 230°C for the top heat and 180°C for the bottom heat, bake for 20 minutes, then take it out and let it cool to make wife cake.
[0022] In a preferred embodiment, in step S2, the raw materials are prepared according to the baking percentage ratio as follows: 100% high-gluten flour, 100% low-gluten flour, 2-22% powdered sugar, 2-22% whole egg liquid, 100% water, and 2-22% butter. The steps for making the pastry dough are as follows:
[0023] S2.1, Obtain high-gluten flour, low-gluten flour, and powdered sugar. Mix the three together and stir for 2 minutes until they are uniform to make a mixed powder.
[0024] S2.2, Add the whole egg liquid and water to the mixed powder, mix the three together for 3 minutes to form a mixed dough;
[0025] S2.3, add the butter to the dough mixture, mix and stir to support the dough, and the dough is smooth. It is then ready for use.
[0026] In a preferred embodiment, in step S3, the raw materials are proportioned according to the baking percentage: 100% low-gluten flour and 30-70% butter. The steps for making the shortcrust pastry are as follows:
[0027] S3.1, Take out the butter and put it in a clean bowl. Melt it at room temperature. After melting, use an electric mixer to beat and fluff the butter until it turns milky white. Stop beating when the butter turns milky white.
[0028] S3.2, Take out the cake flour and sieve. Place the sieve on top of the whipped butter and hold the sieve and shake it clockwise on top of the butter. During this process, pour the cake flour into the sieve at the same time so that the cake flour is evenly sprinkled on the surface of the butter. Then mix the whipped butter and the sifted cake flour to form a shortcrust pastry dough with a smooth surface.
[0029] In a preferred embodiment, in step S4, the ingredients are proportioned according to the baking percentage: 100% Sanyo cake flour, 100-140% sugar, 15-35% edible oil, 12% roasted white sesame seeds, 12% shredded coconut, and 160% water. The preparation steps for the filling are as follows:
[0030] S4.1, Remove water, oil, and sugar and put them in a bowl. Stir at room temperature until the sugar dissolves.
[0031] S4.2, Pour in Sanyang rice flour and stir well to completely mix the Sanyang rice flour with the water, oil and sugar mixture to form a thick filling.
[0032] A4.3. Take out the roasted white sesame seeds, pour them into the filling dough and stir to make the filling.
[0033] In a preferred embodiment, in step S5, the weight ratio between the dough and the oil-based dough in the flatbread is 1:0.4, and the flatbread is made as follows:
[0034] S5.1 Divide the pastry dough and the oil dough into several small portions according to the weight ratio, and roll the divided portions of pastry dough and oil dough into balls and place them separately.
[0035] S5.2 Press a groove into the inside of the ball-shaped dough, place a ball of oil-based dough inside, and press and seal the opening to form a pastry.
[0036] S5.3, after pressing and sealing the dough, roll it out again with a rolling pin to make the dough and the oil dough evenly mixed. Then roll it into a ball again and set it aside to make the flatbread.
[0037] In a preferred embodiment, in step S6, the weight ratio of the filling to the dough in the initial mold of the wife cake is 1:1, and the steps for making the initial mold of the wife cake are as follows:
[0038] S6.1 Divide the filling into several small portions according to the weight ratio between the filling and the dough, and then roll the small portions of filling into balls and set aside.
[0039] S6.2, take out a separate dough sheet, flatten it with a rolling pin, take out a small portion of filling and place it in the center of the flattened dough sheet, press it down slightly, then use your thumb and forefinger to wrap around the dough sheet, pinch and rotate it to completely wrap the filling, and then pinch the opening tightly to seal it.
[0040] S6.3, After pinching the dough and filling closed, roll them into a ball shape and then flatten it to complete the initial mold making of wife cake.
[0041] The technical effects and advantages of this invention are as follows:
[0042] 1. This invention uses cooked sesame seeds and coconut flakes instead of chemical antioxidants, making the ingredients more nutritious and beneficial to human health. It also avoids the risks of adding chemical preservatives to extend shelf life, which can pose a safety hazard to human health if consumed in excess.
[0043] 2. This invention adds appropriate proportions of sugar and oil to the pastry and filling respectively, making the overall taste slightly sweet but not greasy, greatly increasing the consumer's tolerance to consumption, and also making it more beneficial for some people who cannot tolerate sugar, making it healthier to eat. Detailed Implementation
[0044] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0045] Example 1:
[0046] This invention provides a method for preparing wife cake, comprising the following steps:
[0047] S1. Raw material preparation
[0048] The crust consists of the following ingredients: high-gluten flour, low-gluten flour, powdered sugar, butter, whole egg liquid, and water;
[0049] Shortening includes the following ingredients: cake flour and butter;
[0050] The filling includes the following ingredients: Sanyang rice flour, sugar, cooking oil, roasted white sesame seeds, shredded coconut, and water.
[0051] S2, Pastry making
[0052] The ingredients required for making the pastry crust are as follows, according to the baking percentage: 100% high-gluten flour, 100% low-gluten flour, 2% powdered sugar, 2% whole egg liquid, 100% water, and 2% butter;
[0053] S2.1, Obtain high-gluten flour, low-gluten flour, and powdered sugar. Mix the three together and stir for 2 minutes until they are uniform to make a mixed powder.
[0054] S2.2, Add the whole egg liquid and water to the mixed powder, mix the three together for 3 minutes to form a mixed dough;
[0055] S2.3, Add the butter to the dough mixture, mix and knead to support the dough, and the dough should be smooth. Then it is ready for use.
[0056] S3. Making the oil-based pastry.
[0057] The ingredients required for making shortcrust pastry, according to the baking percentage, are: 100% low-gluten flour and 30% butter;
[0058] S3.1, Take out the butter and put it in a clean bowl. Melt it at room temperature. After melting, use an electric mixer to beat and fluff the butter until it turns milky white. Stop beating when the butter turns milky white.
[0059] S3.2, Take out the cake flour and sieve. Place the sieve on top of the whipped butter and shake it clockwise while holding the sieve. During this process, simultaneously pour the cake flour into the sieve, so that the cake flour is evenly sprinkled on the surface of the butter. Then, mix the whipped butter and sifted cake flour together to form a shortcrust pastry dough with a smooth surface.
[0060] S4. Filling preparation
[0061] The ingredients required for the filling are proportioned according to the baking percentage: 100% Sanyo rice flour, 100% sugar, 15% cooking oil, 12% roasted white sesame seeds, 12% coconut flakes, and 160% water.
[0062] S4.1, Remove water, oil, and sugar and put them in a bowl. Stir at room temperature until the sugar dissolves.
[0063] S4.2, Pour in Sanyang rice flour and stir well to completely mix the Sanyang rice flour with the water, oil and sugar mixture to form a thick filling.
[0064] A4.3, Remove the roasted white sesame seeds, pour them into the filling dough and stir to make the filling.
[0065] S5. Making the dough
[0066] The weight ratio between the dough for the flatbread and the oil-based dough in the flatbread is 1:0.4;
[0067] S5.1 Divide the pastry dough and the oil dough into several small portions according to the weight ratio, and roll the divided portions of pastry dough and oil dough into balls and place them separately.
[0068] S5.2 Press a groove into the inside of the ball-shaped dough, place a ball of oil-based dough inside, and press and seal the opening to form a pastry.
[0069] S5.3, after pressing and sealing the dough, roll it out again with a rolling pin to ensure the dough and oil-based dough are evenly mixed. Then, roll it into a ball again and set it aside to make the flatbread.
[0070] S6. Pie making,
[0071] The weight ratio of filling to dough in the initial mold for wife cakes is 1:1. The steps for making the initial mold for wife cakes are as follows:
[0072] S6.1 Divide the filling into several small portions according to the weight ratio between the filling and the dough, and then roll the small portions of filling into balls and set aside.
[0073] S6.2, take out a separate dough sheet, flatten it with a rolling pin, take out a small portion of filling and place it in the center of the flattened dough sheet, press it down slightly, then use your thumb and forefinger to wrap around the dough sheet, pinch and rotate it to completely wrap the filling, and then pinch the opening tightly to seal it.
[0074] S6.3, After pinching the dough and filling closed, roll them into a ball shape, then flatten it to complete the initial mold making of the wife cake.
[0075] S7, Firing Process
[0076] Evenly brush the surface of the original wife cake mold with the prepared egg yolk liquid, then make three slits on the surface of the egg-coated cake, put it into an oven with a baking temperature of 230°C for the top heat and 180°C for the bottom heat, bake for 20 minutes, then take it out and let it cool to make wife cake.
[0077] Example 2:
[0078] This invention provides a method for preparing wife cake, comprising the following steps:
[0079] S1. Raw material preparation
[0080] The crust consists of the following ingredients: high-gluten flour, low-gluten flour, powdered sugar, butter, whole egg liquid, and water;
[0081] Shortening includes the following ingredients: cake flour and butter;
[0082] The filling includes the following ingredients: Sanyang rice flour, sugar, cooking oil, roasted white sesame seeds, shredded coconut, and water;
[0083] S2, Pastry making
[0084] The ingredients required for making the pastry crust are as follows (based on baking percentage): 100% high-gluten flour, 100% low-gluten flour, 22% powdered sugar, 22% whole egg liquid, 100% water, and 22% butter.
[0085] S2.1, Obtain high-gluten flour, low-gluten flour, and powdered sugar. Mix the three together and stir for 2 minutes until they are uniform to make a mixed powder.
[0086] S2.2, Add the whole egg liquid and water to the mixed powder, mix the three together for 3 minutes to form a mixed dough;
[0087] S2.3, Add the butter to the dough mixture, mix and knead to support the dough, and the dough should be smooth. Then it is ready for use.
[0088] S3. Making the oil-based pastry.
[0089] The ingredients required for making shortcrust pastry, according to the baking percentage, are: 100% low-gluten flour and 70% butter;
[0090] S3.1, Take out the butter and put it in a clean bowl. Melt it at room temperature. After melting, use an electric mixer to beat and fluff the butter until it turns milky white. Stop beating when the butter turns milky white.
[0091] S3.2, Take out the cake flour and sieve. Place the sieve on top of the whipped butter and shake it clockwise while holding the sieve. During this process, simultaneously pour the cake flour into the sieve, so that the cake flour is evenly sprinkled on the surface of the butter. Then, mix the whipped butter and sifted cake flour together to form a shortcrust pastry dough with a smooth surface.
[0092] S4. Filling preparation
[0093] The ingredients required for the filling are proportioned according to the baking percentage: 100% Sanyo cake flour, 140% sugar, 35% cooking oil, 12% roasted white sesame seeds, 12% shredded coconut, and 160% water.
[0094] S4.1, Remove water, oil, and sugar and put them in a bowl. Stir at room temperature until the sugar dissolves.
[0095] S4.2, Pour in Sanyang rice flour and stir well to completely mix the Sanyang rice flour with the water, oil and sugar mixture to form a thick filling.
[0096] A4.3, Remove the roasted white sesame seeds, pour them into the filling dough and stir to make the filling.
[0097] S5. Making the dough
[0098] The weight ratio between the dough for the flatbread and the oil-based dough in the flatbread is 1:0.4;
[0099] S5.1 Divide the pastry dough and the oil dough into several small portions according to the weight ratio, and roll the divided portions of pastry dough and oil dough into balls and place them separately.
[0100] S5.2 Press a groove into the inside of the ball-shaped dough, place a ball of oil-based dough inside, and press and seal the opening to form a pastry.
[0101] S5.3, after pressing and sealing the dough, roll it out again with a rolling pin to ensure the dough and oil-based dough are evenly mixed. Then, roll it into a ball again and set it aside to make the flatbread.
[0102] S6. Pie making,
[0103] The weight ratio of filling to dough in the initial mold for wife cakes is 1:1. The steps for making the initial mold for wife cakes are as follows:
[0104] S6.1 Divide the filling into several small portions according to the weight ratio between the filling and the dough, and then roll the small portions of filling into balls and set aside.
[0105] S6.2, take out a separate dough sheet, flatten it with a rolling pin, take out a small portion of filling and place it in the center of the flattened dough sheet, press it down slightly, then use your thumb and forefinger to wrap around the dough sheet, pinch and rotate it to completely wrap the filling, and then pinch the opening tightly to seal it.
[0106] S6.3, After pinching the dough and filling closed, roll them into a ball shape, then flatten it to complete the initial mold making of the wife cake.
[0107] S7, Firing Process
[0108] Evenly brush the surface of the original wife cake mold with the prepared egg yolk liquid, then make three slits on the surface of the egg-coated cake, put it into an oven with a baking temperature of 230°C for the top heat and 180°C for the bottom heat, bake for 20 minutes, then take it out and let it cool to make wife cake.
[0109] Comparing Example 1 and Example 2, in the crust making process of step S2, sugar is mainly used to increase sweetness and also helps the initial mold of wife cake to better extract moisture during the baking process, making the crust of wife cake crispier and sweeter. However, in Example 1, the proportion of butter, sugar and whole egg liquid is relatively small, and the crust of wife cake made after subsequent baking is soft and not crispy enough. In Example 2, the proportion of butter is large, and the crust after baking is too crispy and easy to fall off during consumption. In addition, the proportion of powdered sugar is large, and after baking, more sugar water is extracted and adheres to the surface of the crust, making the crust of wife cake too sweet and easy to feel greasy when eating.
[0110] In step S3 of the oil-based dough preparation, in Example 1, the butter content is small, resulting in a drier oil-based dough that is not easy to mix evenly with the pastry dough. In Example 2, the butter content is large, resulting in a higher oil content in the oil-based dough that is difficult to form into a ball and tends to crumble.
[0111] In step S4 of filling preparation, using Sanyo rice flour instead of the traditional method of adding a large amount of white sugar makes the filling dough easier to bind. Roasted white sesame seeds and coconut flakes are rich in vitamins, and adding them can enhance the sweet taste and nutritional content of the filling. When an equal proportion of sugar is added to Sanyo rice flour, the resulting filling has no sweetness, affecting the taste. When the sugar content added to Sanyo rice flour is high, blood sugar tests conducted after consumption show a rapid rise in blood sugar, which is not healthy. At the same time, when the content of coconut flakes and roasted white sesame seeds in the filling is low, the filling is prone to oxidation, discoloration, and off-taste after being left for a period of time. When the content of coconut flakes and roasted sesame seeds is high, the filling has a foreign object feeling when eaten, resulting in an overall poor taste.
[0112] Example 3:
[0113] This invention provides a method for preparing wife cake, comprising the following steps:
[0114] S1. Raw material preparation
[0115] The crust consists of the following ingredients: high-gluten flour, low-gluten flour, powdered sugar, butter, whole egg liquid, and water;
[0116] Shortening includes the following ingredients: cake flour and butter;
[0117] The filling includes the following ingredients: Sanyang rice flour, sugar, cooking oil, roasted white sesame seeds, shredded coconut, and water.
[0118] S2, Pastry making
[0119] The ingredients required for making the pastry are as follows (based on baking percentage): 100% high-gluten flour, 100% low-gluten flour, 12% powdered sugar, 12% whole egg liquid, 100% water, and 12% butter.
[0120] S2.1, Obtain high-gluten flour, low-gluten flour, and powdered sugar. Mix the three together and stir for 2 minutes until they are uniform to make a mixed powder.
[0121] S2.2, Add the whole egg liquid and water to the mixed powder, mix the three together for 3 minutes to form a mixed dough;
[0122] S2.3, Add the butter to the dough mixture, mix and knead to support the dough, and the dough should be smooth. Then it is ready for use.
[0123] S3. Making the oil-based pastry.
[0124] The ingredients required for making shortcrust pastry are in the following proportions according to baking percentage: 100% low-gluten flour and 50% butter;
[0125] S3.1, Take out the butter and put it in a clean bowl. Melt it at room temperature. After melting, use an electric mixer to beat and fluff the butter until it turns milky white. Stop beating when the butter turns milky white.
[0126] S3.2, Take out the cake flour and sieve. Place the sieve on top of the whipped butter and shake it clockwise while holding the sieve. During this process, simultaneously pour the cake flour into the sieve, so that the cake flour is evenly sprinkled on the surface of the butter. Then, mix the whipped butter and sifted cake flour together to form a shortcrust pastry dough with a smooth surface.
[0127] S4. Filling preparation
[0128] The ingredients required for the filling are proportioned according to the baking percentage: 100% Sanyang cake flour, 120% sugar, 25% cooking oil, 12% roasted white sesame seeds, 12% coconut flakes, and 160% water.
[0129] S4.1, Remove water, oil, and sugar and put them in a bowl. Stir at room temperature until the sugar dissolves.
[0130] S4.2, Pour in Sanyang rice flour and stir well to completely mix the Sanyang rice flour with the water, oil and sugar mixture to form a thick filling.
[0131] A4.3, Remove the roasted white sesame seeds, pour them into the filling dough and stir to make the filling.
[0132] S5. Making the dough
[0133] The weight ratio between the dough for the flatbread and the oil-based dough in the flatbread is 1:0.4;
[0134] S5.1 Divide the pastry dough and the oil dough into several small portions according to the weight ratio, and roll the divided portions of pastry dough and oil dough into balls and place them separately.
[0135] S5.2 Press a groove into the inside of the ball-shaped dough, place a ball of oil-based dough inside, and press and seal the opening to form a pastry.
[0136] S5.3, after pressing and sealing the dough, roll it out again with a rolling pin to ensure the dough and oil-based dough are evenly mixed. Then, roll it into a ball again and set it aside to make the flatbread.
[0137] S6. Pie making,
[0138] The weight ratio of filling to dough in the initial mold for wife cakes is 1:1. The steps for making the initial mold for wife cakes are as follows:
[0139] S6.1 Divide the filling into several small portions according to the weight ratio between the filling and the dough, and then roll the small portions of filling into balls and set aside.
[0140] S6.2, take out a separate dough sheet, flatten it with a rolling pin, take out a small portion of filling and place it in the center of the flattened dough sheet, press it down slightly, then use your thumb and forefinger to wrap around the dough sheet, pinch and rotate it to completely wrap the filling, and then pinch the opening tightly to seal it.
[0141] S6.3, After pinching the dough and filling closed, roll them into a ball shape, then flatten it to complete the initial mold making of the wife cake.
[0142] S7, Firing Process
[0143] Evenly brush the surface of the original wife cake mold with the prepared egg yolk liquid, then make three slits on the surface of the egg-coated cake, put it into an oven with a baking temperature of 230°C for the top heat and 180°C for the bottom heat, bake for 20 minutes, then take it out and let it cool to make wife cake.
[0144] By comparing Example 3 with Examples 1 and 2, the wife cake made in Example 3 has better nutritional value by using roasted sesame seeds and coconut flakes instead of chemical antioxidants, which is beneficial to human health. At the same time, the proportion of oil and sugar is lower. By adding Sanyang cake flour, the filling is solidified and formed into a ball, avoiding the problem that traditional fillings need to add a lot of sugar to solidify, resulting in an overly sweet filling that is inedible for some people who cannot tolerate sugar, and even for people who can tolerate sugar. In addition, the addition of sesame seeds and coconut flakes makes the overall filling softer and more glutinous, and the taste is slightly sweet and not greasy, which can greatly increase the consumer's tolerance to eating it and is also more beneficial for some people who cannot tolerate sugar.
[0145] Finally, the following points should be noted: First, in the description of this application, it should be noted that, unless otherwise specified and limited, the terms "installation", "connection", and "linkage" should be interpreted broadly, and can be mechanical or electrical connections, or internal connections between two components, or direct connections. "Up", "down", "left", "right", etc. are only used to indicate relative positional relationships. When the absolute position of the described object changes, the relative positional relationship may change.
[0146] Secondly: In the embodiments disclosed in this invention, only the structures involved in the embodiments disclosed in this invention are involved. Other structures can refer to the general design. In the absence of conflict, the same embodiment and different embodiments of this invention can be combined with each other.
[0147] In conclusion, the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.
Claims
1. A method for preparing wife cake, characterized in that, Includes the following steps: S1. Raw material preparation The crust comprises the following ingredients: high-gluten flour, low-gluten flour, powdered sugar, butter, whole egg liquid, and water; The shortening includes the following ingredients: low-gluten flour and butter; The filling includes the following ingredients: Sanyang rice flour, sugar, cooking oil, roasted white sesame seeds, shredded coconut, and water; S2, Pastry making Take out all the ingredients needed for the dough, put them together and mix them until they form a dough. This completes the process of making the dough. S3. Making the oil-based pastry. Take out all the ingredients needed for the oil-based dough, mix them together and form the dough into a ball, thus completing the process of making the oil-based dough. S4. Filling preparation Take out water, oil, and sugar and put them in a bowl to mix and stir. After the sugar melts, add roasted white sesame seeds, coconut flakes, and Sanyang cake powder, and stir into a dough to complete the filling preparation. S5. Making the dough Wrap the oil-based dough inside the dough, press and seal the edges, roll it out and flatten it to make a flatbread. S6. Pie making, Fill the flattened dough with the filling, press to seal the edges, and make sure the dough completely covers the filling. Then roll it into a ball and flatten it to get the initial mold of the wife cake. S7, firing treatment. Evenly brush the surface of the original wife cake mold with the prepared egg yolk liquid, then make three slits on the surface of the egg-coated cake, put it into an oven with a baking temperature of 230°C for the top heat and 180°C for the bottom heat, bake for 20 minutes, then take it out and let it cool to make wife cake.
2. The method for preparing a wife cake according to claim 1, characterized in that: In step S2, the ingredients are prepared according to the baking percentage ratio as follows: 100% high-gluten flour, 100% low-gluten flour, 2-22% powdered sugar, 2-22% whole egg liquid, 100% water, and 2-22% butter. The steps for making the pastry dough are as follows: S2.1, Obtain high-gluten flour, low-gluten flour, and powdered sugar. Mix the three together and stir for 2 minutes until they are uniform to make a mixed powder. S2.2, Add the whole egg liquid and water to the mixed powder, mix the three together for 3 minutes to form a mixed dough; S2.3, add the butter to the dough mixture, mix and stir to support the dough, and the dough is smooth. It is then ready for use.
3. The method for preparing a wife cake according to claim 1, characterized in that: In step S3, the ingredients are proportioned according to baking percentages: 100% low-gluten flour and 30-70% butter. The steps for making the shortcrust pastry are as follows: S3.1, Take out the butter and put it in a clean bowl. Melt it at room temperature. After melting, use an electric mixer to beat and fluff the butter until it turns milky white. Stop beating when the butter turns milky white. S3.2, Take out the cake flour and sieve. Place the sieve on top of the whipped butter and hold the sieve and shake it clockwise on top of the butter. During this process, pour the cake flour into the sieve at the same time so that the cake flour is evenly sprinkled on the surface of the butter. Then mix the whipped butter and the sifted cake flour to form a shortcrust pastry dough with a smooth surface.
4. The method for preparing a wife cake according to claim 1, characterized in that: In step S4, the ingredients are proportioned according to the baking percentage: 100% Sanyang cake flour, 100-140% sugar, 15-35% cooking oil, 12% roasted white sesame seeds, 12% shredded coconut, and 160% water. The preparation steps for the filling are as follows: S4.1, Remove water, oil, and sugar and put them in a bowl. Stir at room temperature until the sugar dissolves. S4.2, Pour in Sanyang rice flour and stir well to completely mix the Sanyang rice flour with the water, oil and sugar mixture to form a thick filling. A4.
3. Take out the roasted white sesame seeds, pour them into the filling dough and stir to make the filling.
5. The method for preparing a wife cake according to claim 1, characterized in that: In step S5, the weight ratio of the dough for the crust to the shortcrust pastry in the dough is 1:0.
4. The steps for making the dough are as follows: S5.1 Divide the pastry dough and the oil dough into several small portions according to the weight ratio, and roll the divided portions of pastry dough and oil dough into balls and place them separately. S5.2 Press a groove into the inside of the ball-shaped dough, place a ball of oil-based dough inside, and press and seal the opening to form a pastry. S5.3, after pressing and sealing the dough, roll it out again with a rolling pin to make the dough and the oil dough evenly mixed. Then roll it into a ball again and set it aside to make the flatbread.
6. The method for preparing a wife cake according to claim 1, characterized in that: In step S6, the weight ratio of the filling to the dough in the initial mold of the wife cake is 1:
1. The steps for making the initial mold of the wife cake are as follows: S6.1 Divide the filling into several small portions according to the weight ratio between the filling and the dough, and then roll the small portions of filling into balls and set aside. S6.2, take out a separate dough sheet, flatten it with a rolling pin, take out a small portion of filling and place it in the center of the flattened dough sheet, press it down slightly, then use your thumb and forefinger to wrap around the dough sheet, pinch and rotate it to completely wrap the filling, and then pinch the opening tightly to seal it. S6.3, After pinching the dough and filling closed, roll them into a ball shape and then flatten it to complete the initial mold making of wife cake.
7. The method for preparing a wife cake according to claim 1, characterized in that: The ingredients required for the crust, according to the baking percentage, are: 100% high-gluten flour, 100% low-gluten flour, 12% powdered sugar, 12% whole egg liquid, 100% water, and 12% butter; The ingredients required for the shortcrust pastry are in the following proportions according to baking percentage: 100% low-gluten flour and 50% butter; The ingredients for the filling, in the following proportions according to baking percentage, are: 100% Sanyo rice flour, 120% sugar, 25% cooking oil, 12% roasted white sesame seeds, 12% shredded coconut, and 160% water.