Makes 16 cakes
Recipe adapted from Chef Zhu Limi Foodvideo
Water Dough:
215g all purpose flour
2 tbsp sugar
60g lard
110g hot water (used boiling hot)
Use flour make a well, place lard and sugar in center. Slowly add in the hot water and stir everything together. Hot water helps melt sugar and lard into flour. Then knead dough until elastic. Use rub and pull method to make dough elastic. Do this until dough almost cool. Throw dough on counter a couple times to help develop gluten. Cover it and rest for about 20 minutes. Divide into 16 pieces about 25g. Must cover with plastic wrap all time.
Oil Dough:
120g all purpose flour
60g lard
Use hand knead flour and lard into dough. Cover and set aside. Divide into 16 pieces about 11g.
Filling:
130g fried glutinous rice flour gaofun
35g sugar (more sugar for sweeter 45-50g)
130g hot water (add 1-2 tbsp if dry)
20g oil
40g sesame seeds (lightly roast on pan)
30g desiccated coconut
20g oil
40g sesame seeds (lightly roast on pan)
30g desiccated coconut
175g candied winter melon
1. In a bowl place fried glutinous rice flour with sugar and add in hot water. Stir to form a rough dough.
1. In a bowl place fried glutinous rice flour with sugar and add in hot water. Stir to form a rough dough.
2. Place most candied melon in food processor leaving a few pieces out to hand chop. Blend the candied melon finely but not paste. Roughly hand chop the few pieces for crunchy texture.
3. Add in oil, sesame seeds, desiccated coconut and all the candied melon to glutinous rice mixture. Wear glove and mix all ingredients together.
4. Divide into 16 pieces each about 35g.
Assemble: 1 egg for egg wash and sesame seeds
1. Use water dough and wrap the oil dough. Flatten. Roll it thin and evenly into an oblong shape like pictures above. Then roll it up from long side to the other end. Repeat one more time. Rolling it will give layers for crust. Repeat until finished with all dough. Must keep them cover to prevent drying.
2. Bend the two ends to center and then flatten to roll it into flat circle to wrap filling. (Flip dough over to wrap uglier side in.)Then use rolling pin to flatten roll into flat round shape about 9 cm.
Assemble: 1 egg for egg wash and sesame seeds
1. Use water dough and wrap the oil dough. Flatten. Roll it thin and evenly into an oblong shape like pictures above. Then roll it up from long side to the other end. Repeat one more time. Rolling it will give layers for crust. Repeat until finished with all dough. Must keep them cover to prevent drying.
2. Bend the two ends to center and then flatten to roll it into flat circle to wrap filling. (Flip dough over to wrap uglier side in.)Then use rolling pin to flatten roll into flat round shape about 9 cm.
3. Use sharp knife to cut 2 lines in center all the way through. Brush with egg wash (1 egg beaten). Add some sesame seeds for decoration.
4. Bake in preheated oven at 390F or 200C for about 20 minutes until golden.
5. Let cool before serving. Extremely crispy crumbly when hot!
4. Bake in preheated oven at 390F or 200C for about 20 minutes until golden.
5. Let cool before serving. Extremely crispy crumbly when hot!
Enjoy!
5 comments:
Hello,
I could not find a fried rice glutinous flour. Is there away to just pan dry fried it on my wok?
Thank you!
T
Yes, you can dry fry on your wok. Keep stirring to prevent burning or baking. Place parchment paper on tray. Place glutinous rice flour on. Bake at 350F for 10 minutes intervals. Each time take out to stir and place back in. Will need to do for 30 minutes until cooked.
Did you wrap the dry dough in all big one dough covered with wet oil dough, or you wrap it in each small piece?
Divide the dough into smaller pieces and wrap each individually. One small dry dough to one small oil dough.
How many calories are in one Wife Cookie (Lao Po Bing)?
My wife makes these all the time, but a lot of work. 3 to 4 hours for about 28 pastries.
I am very curious how many calories these have?
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