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Thursday, 11 June 2015

Wife Biscuit 老婆饼





11 June 2015

This is the food that I never missed when I travel to Hong Kong. Trust me, the Yuen Long, Kei Wah and Wing Wah wife biscuit are so good that I can't find any similar one in Singapore. Hmm... frankly, this homemade version is not as good as those that I mentioned above! but at least is better than those store bought one.





I came across this wife biscuit recipe in Youtube for quite some time already, at least 6-8 months back?! The reason why I realised it was quite long ago because I bought a pack of candied winter melon the next day after I saved the video. Yesterday when I unpacked the package, it was mouldy!! Imagine how long I had kept it? Lol... 





Today I finally made it because I wanted to bring back to my hometown to share with my sister. Tomorrow is her birthday. I'm not making cake for her because I know she would like this more than any other cake ;) And, indeed this is a very special present that I bet no one would make this for birthday lol...









Ingredients & Method:


1 Egg Yolk for egg wash

Some Sesame Seeds


Filling:

120g Candied Winter Melon (blend in a blender to form paste)




1 heap tsp Oil

20g Castor Sugar

40g Cooked Glutinous Rice Flour

50g Water 

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1. In a bowl, add sugar + candied winter melon paste + oil + water.

2. Mix in flour and form a dough. Divide to 8 equal portions.





Water Pastry:

100g Cake Flour

Pinch of Salt

40g Shortening

50g Water


1. In a bowl, mix together salt and flour. Add shortening to flour. Mix and form crumbs with fingers. Add water and form a dough. Divide to 8 equal portions.





Oil Pastry:

80g Cake Flour

60g Shortening


1. In a bowl, mix together all ingredients. Divide to 8 equal portions. If the dough is too soft and sticky, cover with cling wrap and place in the refrigerator to harden. 










To prepare the wife biscuit:

1. Roll out the water pastry (flat and round). Place an oil pastry in the middle. Wrap up and seal.




2. Roll it out long and flat.




3. Roll up.




4. Rotate the dough 90', roll out again (long and flat).



5. Roll up.



6. Hold up 2 sides, seal and roll it round and flat. Place the winter melon filling in the middle. Seal.




7. Sealed side face down. Gently flatten the dough with your palm. Place on a lined baking tray. Repeat for the rest.




8. Egg wash. Slit the top with a knife. Sprinkle with some sesame seeds. 



9. Bake in a preheated oven 180'C for 20 minutes (Traditional Mode). If you like my recipe, click herefollow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!


































This recipe was adapted from SiuKitchen. If you can understand Cantonese, do watch her video tutorial here:



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