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HK-Style Winter Melon Candy Wife Cake (Lo Po Beng)

Name: HK-Style Winter Melon Candy Wife Cake (Lo Po Beng)
Yield: 1 servings
Cuisine: Cantonese
Ingredients: 9 g harina; 5 g butter; 10 g harina; tubig ayon sa pangangailangan; 10 g HK winter melon candy, tinadtad nang pino; 5 g mirin lees (maaaring palitan ng asukal); 3 g butter; 5 g glutinous rice flour; 5 ml tubig

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HK-Style Wife Cake na may flaky na pastry sa palaman ng winter melon candy at glutinous rice flour, hinurno hanggang ginto.

HK-Style Winter Melon Candy Wife Cake (Lo Po Beng)

Mga Sangkap

Ingredients

9 g harina

9 g flour

5 g butter

10 g harina

10 g flour

tubig ayon sa pangangailangan

water as needed

10 g HK winter melon candy, tinadtad nang pino

10 g HK winter melon candy, finely chopped

5 g mirin lees (maaaring palitan ng asukal)

5 g mirin lees (or sugar)

3 g butter

5 g glutinous rice flour

5 ml tubig

5 ml water

Mga Hakbang

Instructions

Gumawa muna ng pastry. Kuskusin ang 9 g harina at 5 g butter nang magkasama para gumawa ng oil pastry. Haluin ang harina at tubig para gumawa ng water pastry — i-adjust ang dami ng tubig ayon sa feel, ngunit hindi masyadong matigas o malambot. Takpan ng cling film at pahintulutang magpahinga ng 1 oras.

Make the pastry first. Rub 9 g flour and 5 g butter together to form the oil pastry. Mix flour and water to form the water pastry — adjust water amount by feel, but not too hard or soft. Cover with cling film and rest for 1 hour.

Habang naghihintay, gumawa ng palaman. Sa isang maliit na palayok, ilagay ang winter melon candy, mirin lees, butter, harina at tubig, haluin at magpainit nang dahan-dahan hanggang maging smooth ang glutinous rice flour. Ibuhos sa non-stick na papel at hayaang lumamig.

While waiting, make the filling. In a small pot, add the winter melon candy, mirin lees, butter, flour and water, stir and heat gently until the glutinous rice flour becomes smooth. Turn out onto non-stick paper and let cool.

Balutin ang oil pastry sa loob ng water pastry, pindutin at igulong sa halos 12 cm, pagkatapos ay igulong. Ilagay nang nakaharap ang pinagsamang parte pababa, takpan ng cling film at pahintulutang magpahinga ng 30 minuto.

Wrap the oil pastry inside the water pastry, flatten and roll to about 12 cm, then roll up. Place seam-side down, cover with cling film and rest for 30 minutes.

I-rotate ng 90 degrees, igulong muli sa halos 20 cm at igulong. Ilagay nang nakaharap ang pinagsamang parte pababa, takpan at pahintulutang magpahinga ng isa pang 30 minuto.

Rotate 90 degrees, roll to about 20 cm again and roll up. Place seam-side down, cover and rest for another 30 minutes.

Bahagyang pindutin at igulong ang step 4 sa isang bilog na may diameter na halos 10 cm. Balutin ang palaman at isara, pagkatapos ay pindutin at tusukin ng tinidor. Ilagay sa baking tray na may non-stick na papel.

Gently flatten and roll step 4 into a circle about 10 cm in diameter. Wrap around the filling and seal, then flatten and poke holes with a fork. Place on a baking tray lined with non-stick paper.

Ilagay sa preheated 190°C oven at i-bake ng 13 minuto, bawasan sa 180°C at i-bake ng 3 minuto pa, pagkatapos ay patayin ang oven at pahintulutang magpahinga ng 10 minuto.

Bake in a preheated 190°C oven for 13 minutes, reduce to 180°C and bake for 3 more minutes, then turn off the oven and rest for 10 minutes.