Sunday, January 26, 2014

Wife Cake - Lao Poh Peng






 Wife Cake or Sweerheart Cake is another traditional Cantonese pastry with flaky skin & candied wintermelon , sesame seeds filling .  According to Wikipedia ,there are many legends that attempt to explain the origins of the Sweetheart cake . One tells the tale of a couple that lived a very poor life, in imperial China. They loved each other and lived in a small village . Suddenly, a mysterious disease spread. The husband's father became very sick . The couple spent all of their money in order to treat the man's father, but he was still sick . The wife sold herself as a slave in exchange for money to buy medicine for her father-in-law . Once the husband learned about what his wife did, he made a cake filled with sweetened wintermelon and almond . He dedicated this pastry to his wife, whom he could never forget, and sold it in the street . His cake became so popular that he was able to earn enough money to buy his wife back . What about husband cake that I saw at the Asian store recently ? Is there a legend too ?!!!



Submitting this post to Bake Along event organized by  Joyce of Kitchen Flavours together with  Lena of Frozen Wings &  Zoe from Bake For Happy Kids . This month’s theme is  Chinese New Year Cookies




Wife cake - Lao Poh Peng
Adapted from  My Kitchen Snippets

Ingredients for Water Dough:
70g bread flour
70g  flour
25g caster sugar
55g  shortening
70ml water, adjust as necessary

Ingredients for Oil Dough:
70g flour
35g shortening

Winter Melon Filling:
200g candied winter melon (tung kua
)
3 tbsp roasted white sesame seeds
3 tbsp of dry coconut
30g  sugar
40g  cooked glutinous rice flour (Koh fun
)
1/2 teaspoon salt
1/2 teaspoon vegetable oil
55ml water
1 beaten egg for egg wash
Some sesame seeds (for topping)

Method:

1) For water dough: Combine all flours and sugar in a bowl, rub in shortening till crumbly . Slowing add just enough water to form a soft and non-sticky dough . Knead until smooth. Shape into a ball and wrap with plastic wrap. Rest for 30 minutes. Divide into 14 equal portions.

2) For oil dough: Rub shortening into flour and knead to form soft dough. Rest for 30 minutes then divide into 14 equal portions.

3) For the filling: Finely chop together candied winter melon, sesame seeds and grated coconut. Transfer to a bowl and add sugar, glutinous rice flour, salt and oil. Stir till combine. Slowly add just enough water to form a ball.
Divide the filling into 14 portions. Roll it into balls

4) Take 1 piece of oil dough to wrap inside 1 piece of water dough and seal well. Be sure to wrap tightly & eliminate any air pocket. Flatten the dough with your palm then roll it out into long oval thin dough using a rolling pin . Roll the dough up like a Swiss roll 

5) Turn the dough 90° , flatten it and roll it out thin . Then roll it up like a Swiss roll .  Repeat step 4-5 with the remaining dough) For full tutorial HERE

6) Take 1 piece of pastry dough, press down the center of the dough  & pinch both ends  together then flatten it so the dough is roughly round shape. Roll the dough out to a circle .

7) Wrap in 1 piece of filling and seal tightly (be sure no air pocket inside). Flatten the wrapped pastry with your palm the roll it out slightly to 1/3 inch thick. Repeat the same steps with the remaining pastry


8) Cut 2 - 3 parallel slits on the top (seal side down), brush with egg wash and sprinkle with a bit of sesame seeds. Place pastries on a baking sheet and bake in preheated 400°F oven for 16-18 minutes or golden brown.







7 comments:

  1. Hi Kit
    I baked this biscuits years ago and I absolutely love it. Looking at yours, just make me start craving for it again. Yours looks really good and perfectly baked.

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  2. Perfection! It has been ages since I last had a loa poh peng.

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  3. Omg omg I love these , u r wetting my appetite with yours!

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  4. I love these too, long time no eat though as nowadays not so easy to find good ones around here too.

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  5. Hi Kit,

    You have baked your lao poh peng very well. Thought of baking them too but test-test my son's tastebud before committing myself to bake these cookies. And so, I bought one lao poh peng from an Asian bakery recently for my son to try and he didn't like it... my silly boy! Sadly, I can only admire yours!!!

    Zoe

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  6. Hi Kit,
    Wow, your loa poh peng looks perfect! Love its flaky layers and and the sweet filling!
    And thanks for sharing that story. I have always enjoy reading stories like this. :)

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  7. i dont know if there;s a legend on the husband's biscuits but i know you have baked them so well, nice ones kit! i hope i can attempt to make this wife biscuits some day too!

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