Monday, 6 January 2014

老婆饼 ~ Wife cake (Lao Por Bing)









 
 
食谱取自: Jane

老婆饼

油皮材料:
低筋面粉200g
白油  60g
细糖 30g
清水100g

 
做法:
搓均匀,休面30分钟。分割成16份,每份约24~26g

 
油酥材料:
低筋面粉 120g
白油 60g

做法:
搓均匀,休面30分钟,分割成16份,每份约11~12g

 
馅料:
清水 150g
粟米油  30g
细砂糖  80g
糯米粉  120g
奶粉  30g
冬瓜糖  40g (切细,备用)
白芝麻 30g (炒香)

蛋黄液适量

 
做法:

1..把清水,粟米油和细糖拌匀,用小火煮滚,熄火。加入其他材料,快速拌成一不沾锅底的面团,盖上保鲜膜冷藏至少一个小时以上。

2. 然后分割成16份,每份约30g左右。

 
组合做法:

1. 油皮包油酥,收口捏紧,擀成椭圆形,卷起来逐一操作后松弛15分钟。(图1 ,步骤1 ~ 4 )。

2. 将松弛好的面团擀长,再次卷起来,逐一操作后松弛15分钟。(图2 ,步骤5 ~ 7 )。

3. 将面团压扁,擀成圆形,包入馅料,收口捏紧,擀成圆扁状。(图3 ,步骤8 ~ 10 )。

4. 表面涂上蛋黄液,以180度烤15~18分钟左右。
 
                 
 

1。 油皮 / Water Dough
2。油酥 / Oil Dough
3。馅料  / Filling
 
 
 

~1  / Picture 1  ~
 

 

~ 图 2  / Picture 2  ~
 

 

~ 图 3  / Picture 3  ~
 

 
Recipe source : Jane

Wife cake ( (Lao Por Bing)

Water Dough ingredients :
200g cake flour
60g  shortening
30g  caster sugar
100g water

 
Method :
Mix all water dough ingredients until a dough is formed . Cling wrap dough and rest for 30 minutes. Divide dough into 16 equal portions each about 24 ~ 26g.

 
Oil Dough ingredients :
120g cake flour
60g shortening

 
Method :
Pour shortening into flour and rub into an oily dough. Cling wrap and leave aside to rest for 30 minutes. Divide dough into 16 equal portions , each about 11 ~ 12g.

 
For filling:
150g water
30g  corn oil
80g caster sugar
120g glutinous rice flour
30g milk powder
40g candied winter melon, chopped to bite size
30g roasted white sesame seeds

 
Egg wash
1 egg yolk

 
Method:

1. Water , caster sugar and corn oil mix well and bring to boil at low heat .Turn off heat and add in glutinous rice flour , milk powder , candied winter melon and white sesame seeds ,mix until well combined. Cling wrap filling and refrigerate it about 60 minutes .Divide into 16  equal portions, each about 30g .

 
To Assemble:

1. Flatten a piece of water dough and wrap in the oil dough. Press and roll out dough into a longish flat piece with a rolling pin. Roll it up Swiss roll-style. Rest for 15 minutes . ( Picture 1 , step 1 ~ 4 ) .

2. Turn the dough 90 degrees and then roll it into a longish flat piece. Roll it up Swiss roll-style again. Rest for another 15 minutes . ( Picture 2 , step 5 ~ 7 ) .

3.  Pinch the 2 side edges and shape it into a flat circular shape. Put a piece of filling in the center of the dough and wrapped it. Flatten it and apply egg wash . ( Picture 3 , step 8 ~ 10 ) .

4. Place on parchment paper lined baking sheet and bake in preheated oven at 180'c for 15-18 minutes or until golden brown .
 
 
I am submitting this post to Asian Food Fest : Hong Kong + Macau ~ Jan & Feb 2014 , hosted by Annie from Annielicious Food  .