wife pastry (lo po bang)

Ingredients

• Servings: 25
• 2 cups cake flour
• 2/3 cup confectioners' sugar
• 1/4 cup butter
• 1/2 cup water
• 2 cups cake flour
• 2 tablespoons confectioners' sugar
• 1/2 cup vegetable shortening
• 1 cup candied waxgourd
• 1/2 cup water
• 1 1/2 cups sweet rice flour (mochiko)
• 3/4 cup superfine sugar
• 1/4 cup sesame seeds, toasted
• 1/4 cup vegetable shortening
• 2/3 cup water
• 1 egg yolk, beaten

Recipe

Preparation Time: 35 mins Cook Time: 45 mins Ready Time: 2 hrs 30 mins


• sift together 2 cups of cake flour and 2/3 cup of confectioners' sugar in a mixing bowl. cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. stir 1/2 cup of water into the flour mixture until dough is formed. cover and refrigerate for 20 minutes. meanwhile, sift together 2 cups of cake flour with 2 tablespoons of confectioners' sugar in a small bowl. knead in 1/2 cup shortening until dough is formed. cover and refrigerate for 20 minutes.
• boil the candied waxgourd in 1/2 cup of water until candy is nearly tender. drain and place in a blender. blend waxgourd to a paste. sift sweet rice flour and superfine sugar together in a bowl, then mix in the sesame seeds. stir in 1/4 cup shortening and waxgourd paste. gradually stir in 2/3 cup of water, mixing until dough forms.
• preheat an oven to 400 degrees f (200 degrees c). line 2 baking sheets with parchment paper.
• divide each dough mixture into 25 equal portions. take one portion of the the butter dough and roll out in the shape of a circle. wrap one portion of the shortening dough with the butter dough in the shape of a ball, then roll the combined ball into an oval shape. roll the dough up, lengthwise, into a tube shape then roll out once more into a long strip. roll the dough up lengthwise again, pressing the ends down to secure. shape the dough into a circle and place the sweet rice flour dough into the center. wrap the outer dough around the filling creating a ball. flatten the pastry into a circle and place seam side down on the prepared baking sheet. repeat with the remaining portions. prick holes on the top of each pastry using a fork. brush each pastry with egg yolk.
• bake in the preheated oven until golden brown, about 20 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.