Shop Opening Recipe | Wife Cake: Thousands of Recipes, But Only This One is Trusted

First, prepare the filling: Put water, butter, sugar, and salt in a pot and heat over low heat, stirring constantly. When the liquid starts to bubble around the edges, remove it from the heat.

When the liquid cools down to about 80 degrees Celsius, add the glutinous rice flour and shredded coconut while stirring. After stirring evenly, let it cool down and then add the roasted white sesame seeds and knead until smooth.

After mixing well, let it cool before adding the cooked white sesame seeds and kneading until smooth.

This is what the finished filling looks like.

While waiting for the filling to cool, make the oil dough. Weigh all the ingredients for the water-oil dough and put them in the bowl of a stand mixer.

Mix at speed 2 until combined, then knead at speed 5 until the dough is smooth.

It's ready when you can stretch it into a thick film. In winter, cover it with plastic wrap and let it rest for about 30 minutes at room temperature. In summer, wrap it in plastic wrap and refrigerate it.

Mix the oil-based ingredients together and knead into a dough.

Refrigerate for about half an hour.

During this period, divide the filling into 40 equal portions, roll them into balls, and set aside.

Then divide the oily dough into 40 equal portions and roll them into balls.

Divide the oil-based dough into 40 equal portions.

Take a piece of dough, flatten it, put a piece of oil-based pastry inside and wrap it up.

Pinch the opening closed.

Place them in a food storage container or cover with plastic wrap, and repeat in the same way.

Take a wrapped dough ball, with the seam facing up, flatten it, and use a rolling pin to roll it from the middle upwards and then downwards, shaping it into a snake-like shape (do not roll it back and forth).

Roll it up from top to bottom.

Place them in the food storage container in order.

Perform a second rolling and folding process. Take the first dough ball in order, flatten it, and roll it out from both the top and bottom as in the previous step.

Roll it up

Place in a food storage container and let it rest for another 15 minutes. (Refrigerate in summer.)

Take a relaxed dough ball and press it down in the middle with your finger.

Then fold it in half and flatten it.

Use a rolling pin to roll the dough from the center outwards and outwards, and from side to side, without rolling back and forth. Try to roll it into a round shape.

Place the filling inside, wrap it up, pinch the opening closed, flatten it, and roll it out into your desired size with a rolling pin. Place it on a baking tray with the smooth side facing up, brush the surface with egg yolk (make sure the egg yolk is dark in color, brush with egg yolk twice), sprinkle with white sesame seeds, and then make cuts. Generally, make three cuts, cutting through the dough, with the middle cut being longer and the two side cuts being shorter.

Wrap it up and pinch the opening tightly to seal.

Flatten the dough, roll it out to your desired size with a rolling pin, smooth side up, place it on a baking tray, brush the surface with egg yolk (make sure the egg yolk is dark, brush with egg yolk twice), sprinkle with white sesame seeds, and then make cuts, usually three cuts, cutting through the dough, with the middle cut being longer and the two side cuts being shorter.

Place the baking tray with the smooth side facing up.

Brush the surface with egg yolk (make sure the egg yolk is dark in color, brush with egg yolk twice), sprinkle with white sesame seeds, and then make cuts, usually three cuts, cutting through the dough, with the middle cut being longer and the two side cuts being shorter.

Place in a preheated oven and bake at 150 degrees Celsius (300 degrees Fahrenheit) using the convection function for about 30 minutes.

After baking, place them on a cooling rack to cool completely, then seal and store.

Crispy on the outside and soft on the inside, the texture is absolutely amazing!