How to make Chaoshan glutinous rice cake

People who are busy with work often order takeout and rarely eat at home. In fact, home-made meals are truly healthy and green food. Chaoshan Laobing is a dish that is very suitable for busy people. It is a good idea to forget about takeout during the holidays and cook at home.

1. Rub black bean paste into lard to make it more delicate and smooth, roll it into a ball and set aside

2. Water-oil dough: 120g low-gluten flour, 35g lard, 8g fine sugar, 50g 85℃ hot water

3. Shortening: 70 grams of all-purpose flour, 35 grams of lard. Knead each dough until the surface is smooth, and let the two doughs rest and relax for 30 minutes.

4. Use your palm to flatten the water-oil dough.

5. Place the puff pastry dough on the flattened water-oil dough.

6.3. Wrap the pastry with water-oil dough.

7.4. Wrap the dough with the seam facing down and flatten it again with your palm.

8.5. Sprinkle a thin layer of flour on the chopping board to prevent sticking. Use a rolling pin to roll the dough into a long tongue. Roll it from the middle to the front and back. Don't use too much force, but make sure the force is balanced on both sides.

9. Roll it up and let it rest for 10 minutes.

10. Roll up from top to bottom for the second time. Relax for another 10 minutes

11. After it has rested, use your palm to gently press the dough to make it into a flat round shape. When pressing, be careful to move gently. If you press down too hard and quickly, the puff pastry will easily break. Try to flatten the dough to a thickness of less than 1.3 cm. After pressing, poke the dough a few times with a toothpick, making sure to pierce through the dough (the holes made with the toothpick will help to dissipate the heat generated inside during baking, so as to prevent the cake from puffing up too much).

12. Place it on the baking tray. I don’t have a stamp, so I used a round mooncake mold and dipped it in red food coloring to stamp the surface (I didn’t do a good job). Put the baking tray into a preheated oven at 220°C, on the middle and upper layer. Add lard to the baking tray and bake for about 8 minutes. Take it out, turn it over, and bake for about 12 minutes. When the surface is golden brown and the pastry is completely puffed up, it can be taken out of the oven. On the right are a few Suzhou-style ones I made. The difference is that no lard was added to the baking pan.

We are not completely denying the benefits of eating out, but it has many shortcomings. The preparation of Chaoshan Laobing is very simple and relatively healthier.