Wife cakes (loh poh peng)

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15 servings

Very Easy

37 min

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Ingredients

Water dough:

• 100 g cake flour
• 25 g icing sugar
• 25 g butter (soften at room temperature)
• 40 g water

Oil Dough:

• 100 g cake flour50g shortening

Filling:

• 60 g Candied winter melon (chopped to bite size)
• 45 g sugar
• 70 g (Koh Fun)
• 18 g shortening
• 15 g roasted white sesame seeds
• 20 g dessicated coconut
• 120 g boiled water

Egg wash:

• 1 yolk + 1 teaspoon water + pinch of salt

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Preparation

• Filling:
  Put all ingredients except winter melon candies into a big bowl and mix well. Then add in the winter melon. If too watery then you can cook it to slightly thicken. Divide filling into 12 equal portions.
• Water dough:
  Knead soft butter with flour and icing sugar and then add in water to form a smooth dough. Wrap dough and rest for 30 minutes.
• Oil dough:
  Rub shortening into flour to form dough. Wrap and leave it aside to rest for 30 minutes. Roll the water dough out and place the oil dough on top. Fold, press and roll out dough.
• Fold again and roll out. Roll it up swiss roll-style and divide into 12. Try to form dough into balls. Fatten into a circular shape and place filling in the center.
• Wrap it and flatten the cake a little. Preheated oven at 395°F.Brush egg wash on each cake. Re-brush egg wash again for an even color.
• Bake for 20 minutes or until golden brown. Do not over bake as it will be more flaky and crispy.

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