Wife cake made by the wife! 老婆饼
I ran out of regular sesame so replaced with some black sesame. These are so crispy and chewy at the same time. Just love the crunch of the candied winter melon too. Flaky crust, chewy filling....I love! So yummy!😋😋😋
Use water dough to wrap oil dough. Roll into oblong shape. Roll it from one end to the other end.
Increased filling➡️ Recipe
Makes 16 cakes
Recipe by Chef Zhu Limi Foodvideo
Water Dough:
200g all purpose flour
10g maltose
60g lard
110g hot water (used boiling hot)
Use flour make a well, place lard and maltose in center. Slowly add in the hot water and knead together. Hot water helps melt maltose and lard into flour. Use rub and pull method to make dough elastic. Throw dough on counter a couple times to help develop gluten. Cover let it rest for about 20 minutes.
Oil Dough:
120g all purpose flour
60g lard
Use hand knead flour and lard into dough.
Filling:
80g fried glutinous rice flour gaofun
30g sugar
110g water
13g lard (can sub with 1 tbsp vegetable oil)
85g candied winter melon chopped (used 100g)
30g sesame seeds (lightly roast half black/white)
15g desiccated coconut
Heat a pan. Add in water, sugar and oil. Turn on low or off once it boiled. Add in flour and mix well with the water. (Add in little more water if too dry) Then add in sesame, coconut and chopped candied melon. Mix well. Leave to cool and divide into 16 about 20-22g each.
Method:
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. (See video)
Bend the two ends to center and then flatten to roll it into flat circle to wrap filling. Then use rolling pin to flatten into flat round shape biscuit.
Recipe by Chef Zhu Limi Foodvideo
Water Dough:
200g all purpose flour
10g maltose
60g lard
110g hot water (used boiling hot)
Use flour make a well, place lard and maltose in center. Slowly add in the hot water and knead together. Hot water helps melt maltose and lard into flour. Use rub and pull method to make dough elastic. Throw dough on counter a couple times to help develop gluten. Cover let it rest for about 20 minutes.
Oil Dough:
120g all purpose flour
60g lard
Use hand knead flour and lard into dough.
Filling:
80g fried glutinous rice flour gaofun
30g sugar
110g water
13g lard (can sub with 1 tbsp vegetable oil)
85g candied winter melon chopped (used 100g)
30g sesame seeds (lightly roast half black/white)
15g desiccated coconut
Heat a pan. Add in water, sugar and oil. Turn on low or off once it boiled. Add in flour and mix well with the water. (Add in little more water if too dry) Then add in sesame, coconut and chopped candied melon. Mix well. Leave to cool and divide into 16 about 20-22g each.
Method:
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. (See video)
Bend the two ends to center and then flatten to roll it into flat circle to wrap filling. Then use rolling pin to flatten into flat round shape biscuit.
Use sharp knife to cut 2-3 lines in center all the way through. Brush with egg wash (1 egg beaten). Add some sesame seeds for decoration.
Bake in preheated oven at 390F or 200C for about 20 minutes until golden.
Let cool before serving. Extremely crispy crumbly when hot!
Bake in preheated oven at 390F or 200C for about 20 minutes until golden.
Let cool before serving. Extremely crispy crumbly when hot!
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