Wifecakeis a specialty traditional snack in the Guangdong-Chaozhou region, being the most well-known cake type among Guangdong's Chao-style mooncakes.Mrs. Cakeuses the least ingredients and is the simplest to make.

　　Mrs. Cakehas a loose and crumbly crust, tender and smooth filling, and a sweet but not cloying taste.Traditional Mrs. Cake fillings includepumpkinpurée,

today's introduction features an improved version of Mrs. Cake with a recipe from Yiyi.

Typically traditional Chinesepastriesusemiddle-glutenflourandlard,but low-gluten flour provides better flakiness;usingbutterinstead of lard, it has a rich and creamy taste, with the addition of coconut cream enhancing its flavor even more.This recipe makes 20 pieces.Ingredients:

Water-oil skin: 200g middle-gluten flour, 30g sugar powder, 60g butter, 80g water

Flaky layer: 140g low-gluten flour, 70g butter

Filling: 170g water, 50g butter, 100g fine granulated sugar, 3g salt, 10g coconut cream, 90g glutinous rice powder, 12g white sesame seeds

For decoration:

Egg yolk wash, white sesame seedsFirst stepPrepare the filling ingredients: 170g water, 100g sugar, 3g salt, 50g butter, 10g coconut cream, 90g glutinous rice powder, 12g white sesame seedsSecond stepIn a pot, add 170 grams of water, 100 grams of sugar, 3 grams of salt, and 50 grams of butter. Cook over high heat until the sugar and butter are melted;12g

Third stepReduce heat and add 90 grams of glutinous rice powder, 10 grams of coconut cream, and 12 grams of sesame seeds.Mix rapidly,

until well combined without any dry bits. Remove from heat and let cool before using.

Fourth stepPrepare the water-oil skin: mix 200 grams middle-gluten flour, 30 grams sugar powder, 60 grams butter, and 80 grams of water in a stand mixer until smooth and elastic.Fifth stepMix low-gluten flour with 70 grams of butter for the flaky layer.Sixth step

Divide both doughs into appropriate portions and round them off.

Seventh stepTake a portion of water-oil skin, flatten it, place a portion of flaky layer on top,fold in half to seal, keep seam side down, and repeat until all are sealed.

Eighth stepRoll each sealed dough into an oval shape, then roll up like a Swiss roll.Ninth step

After rolling, cover with plastic wrap for 15 minutes.

Tenth stepBegin making the buns: take one of the rested doughs, gently press it and roll into a circle,place the filling in the center;

Eleventh step

seal tightly at the edges. Space them out on a baking tray.

Twelfth stepBrush with beaten egg yolk washand sprinkle with sesame seeds.

Thirteenth step

Preheat oven to 190°C and bake for 18 minutes until the crust is golden brown and well-done.

Tip 1Water-oil skin can be mixed by hand or in a stand mixer. It's ideal if you get a good stretchy texture, but not necessary. Just ensure it's smooth and well-managed during rolling and folding to avoid leakage.

Tip 2

Both the water-oil skin and flaky layer should be soft so they're easier to work with when rolling and shaping.

Tip 3

All portions of dough must be covered with plastic wrap to prevent drying out during handling.

Tip 4Roll from the middle outward instead of top-to-bottom for a more even result.Tip 5

Make sure seals are tight when wrapping fillings and flaky layers to avoid leaks during baking.

Tip 6

Cut deeply but ensure it's for aesthetic appeal as well, allowing steam to escape during baking to prevent bursting.

Seal using the thumb technique rather than a pinch. This prevents bottom puffiness and unevenness.

Final tip

Ensure cuts are deep enough for steam release to avoid explosions in the oven;When filling the dumpling, if you do not seal it properly, the filling may leak during baking.Seal the edges with a pinched edge, rather than using the pinch method like for buns, as this can cause leakage and an uneven bottom.Dumplingscan be made by sealing the edges.

6. Cut the seam deeper when making cuts; not only for aesthetics, but also to allow steam to escape during baking, preventing the dumpling from bursting.