Grape Wheat Cutlet

Name: Grape Wheat Cutlet
Ingredients: 200g raisins; 150g flour; 25g corn flour; 1.2g baking powder; 75g lard; 60g granulated sugar; 3g lemon juice; 50g milk; 250 g water; to taste sugar color; 2.5 g refined salt; to taste egg batter (mentioned in steps)

A classic Zhejiang dish with a glossy, appetizing appearance and tender, well-balanced sweet and savory flavor.

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Story

This beloved Zhejiang specialty has been a fixture at family feasts and regional festive gatherings for generations, featuring a crisp, glossy golden wheat batter exterior that encases a juicy, sweet-tart grape filling, with a delightful contrast of textures and subtle, refined flavors that epitomize the region's distinctive culinary heritage.

Ingredients

raisins 200g

flour 150g

corn flour 25g

baking powder 1.2g

lard 75g

granulated sugar 60g

lemon juice 3g

milk 50g

water 250 g

sugar color to taste

refined salt 2.5 g

egg batter (mentioned in steps) to taste

Instructions

Make the filling

Wash the raisins, add sugar and an appropriate amount of water, bring to a boil, then mix in the cornmeal until well combined. Add lemon juice and caramel coloring to adjust the taste, cook until a gentle boil; set aside.

Make the dough

First, mix the lard and flour together until well combined, then add salt, milk, and baking powder, and mix vigorously to form a dough. Divide the dough into 2 portions, roll each into a sheet approximately 2 millimeters thick.

Molding and Baking

Place one of the rolled dough sheets into a tart mold, trim off the excess edges. Put it in the oven and bake until it is 60% cooked, then remove it. Pour in the raisin cooking liquid, let it cool, then cover with the other rolled dough sheet, trim the edges, brush with egg wash, score decorative patterns on the surface with a fork, then return to the oven and bake until fully cooked.