Wife's Biscuit/Loh Por Paeng

When i commented on Florence's post of this biscuit http://wlteef.blogspot.com/2007/10/wife-cake-lao-por-bing.html, she asked if i was going to make them. I told her that i will certainly try to and i did it. Thank you Florence for sharing this recipe. These biscuits are so delectable and addictive.


Ingredients:

Water dough

100g cake flour

25g icing sugar

25g butter (cubed) or shortening or margarine or lard

40g water

Oil Dough

100g cake flour

45g - 50g shortening or lard

Filling

50g Candied winter melon (chopped to bite size)

55g - 60g fine granulated sugar

70g commercialized cooked glutinous rice flour (Koh Fun)

18g shortening

15g roasted white sesame seeds

12g dessicated coconut

120g boiled drinking water (at room temp)

Egg wash

1 yolk + 1 tsp water + pinch of salt

Method:

Filling:

Put all ingredients into a big bowl, mix till well combined.

Divide filling into 12 equal portions.

Pastry:

Water dough:

Rub butter into sieved flour and icing sugar till bread crumb state.

Add in water till a pliable dough is formed.

Cling wrap dough and rest for 30 - 45 minutes.

Divide dough into 12 equal portions.

Oil dough:

Rub shortening into flour till well mixed.

Cling wrap and leave it aside to rest for 30 - 45 minutes.

Divide dough into 12 equal portions.

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.

Turn the dough 90 degrees and then roll it into a longish flat piece.

Roll it up Swiss roll-style again.

Pinch the 2 side edges and shape it into a flat circular shape.

Put a piece of filling in the centre of the dough and wrapped it.

Flatten it and make 2 snips into the dough using a pair of scissors.

Apply egg wash.

Bake in a preheated oven at 200°C for 20–25 minutes or until golden brown.

Serves