In my childhood, the Chinese bakery and British bakery are very popular in the neighbourhood, the Japanese bakery was not yet popular. One of my favourite Chinese cake is Wife Cake, which the outside is crispy and soft inside that my grandma adore so much.
This is my first time to make Chinese pastry after the moon cake last year, which is very challenging, the dough making technique is similar to the French pastry. We can find the Ghee in the Indian grocery, the filling is made with "candied winter melon" that I buy in the Chinese grocery or make it on your own.
Recipe: (12 portions)
Water Dough:
100g Cake flour
10g Ghee
15g Sugar
45g Water
10g Egg
Oil Dough:
80g Cake flour
50g Ghee
Filling:
70g Sticky rice flour
70g Candied winter melon (diced)
110g Water
35g Ghee
Decoration:
30g Fried white sesame Egg wash and sesame for decoration.
Cooking method: preheat oven 190c
Procedure:
1) Water dough: mix the sifted cake flour/ghee/sugar, firstly add the egg, stir slowly then pour the water little in two or three additions, knead the dough until smooth, set aside and rest for 30 mins;
2) Oil dough: mix the sifted cake flour/ghee, stir and knead the dough until smooth, set aside and rest for 30 mins;
3) Cook the filling in a pan on medium flame, firstly pour the ghee, then pan fry all the filling ingredients, cook the mixture until it becomes sticky and transparency dough, keep aside until cool down;
4) Weight the water dough/oil dough/filling separately, and divide them into 12 portions in each dough, make them in small balls separately, set aside;
5) First time roll:
Take one ball of water dough, flatten it and make it round, put the oil dough on the round water dough, close and seal it on the palm, then shape it to a small rectangle shape, roll it with a rolling pin from the middle to the top and from the middle to the bottom to shape it in oval shape; then roll it up from top to bottom, the opening side downward, put the 12 assembled dough in the fridge for 15mins;
6) Second time roll:
Take one assembled dough (opening side downward) in vertical direction, roll it with a rolling pin from the middle to the top and from the middle to the bottom to shape it in oval shape, this time make it longer (so that there will be more layers), roll it up from top to bottom; put in stand up (the round opened roll down on the table and the other side face up), then press the dough into flatten round shape, size around 6-7cm diameter, assembly the filling on the middle of
dough, close and seal it in a ball, at last press the ball slowly into wished size (not too fin avoid the filling pull out), the opened side upside down;
7) Cut the cake to let the air come out during baking, egg washed and put some sesames for decoration; baking it for 20mins or until golden in 190c oven.
**Enjoy and serve.
在童年時，在家附近中式和英式的麵包店很受歡迎，當時日本麵包店尚未普及。我最喜歡的其中一款糕點是廣東老婆餅，外面是香脆酥皮而內餡是軟軟的，我外婆最愛吃了。
這是我第一次做，繼去年月餅後的中式糕點，是非常具有挑戰性，做酥皮麵團的技術是類似法式酥皮。材料我們可以在印度雜貨店找到酥油，餡料“蜜餞冬瓜”我在中式雜貨買或者你自己做的。
食譜：（12份）
水皮：
100克 低筋粉
10克 酥油
15克 糖
45克 水
10克 蛋液
油皮：
80克 低筋粉
50克 酥油
內餡：
70克 糯米粉
70克 蜜餞冬瓜（切粒）
110克 水
35克 酥油
裝飾:
30克 炒白芝麻
蛋液和芝麻裝飾。
烹飪方法：焗爐預熱190℃
步驟：
1）水皮：混合過篩的低筋麵粉/酥油/糖，首先加入雞蛋慢慢攪拌，水分倆三次加入，揉成光滑麵團，休息30分鐘;
2）油皮：混合過篩蛋糕粉/酥油，攪拌，揉成光滑麵團，休息30分鐘;
3）用中火煮餡，先燒熱酥油，然後油鍋內炒熟所有的餡料，煮到它變粘和透明度混合物，留待降溫備用;
4）分別將水皮/油皮/餡料量重量，各分為12份，並將它們分別搓成圓形，待用;
5）第一次卷：
就拿一球水皮，壓平並使其變圓，將油皮放在水皮里面，放在掌心內搓圓並密封好，然後搓成一個小長形形狀，用擀麵杖從中間滾壓到頂端和從中間壓至底部塑造它成橢圓形; 然後從上到下把它卷起來，開口側朝下，把12組麵團放在冰箱雪15分鐘;
6）第二次卷：
採取一組麵團（開口側朝下），將它垂直方放，用擀麵杖從中間滾壓到頂端和從中間壓至底部塑造它成橢圓形，此時要把它壓長一點（因此會有更多的層），從上到下把它卷起來; 將麵團站起來（鏍形方向放在桌上，另一面朝上），然後把麵團擀成圓形扁平形狀，面積約為6-7cm直徑，在扁平麵團中間放入內餡，關閉並密封成一個球，最後慢慢輕壓為大概6-7公克，不要壓太大力啊；
7）把餅面割兩刀，在烘烤過程中讓空氣中走出來，在餅面掃蛋液，放些芝麻作裝飾; 在190℃烘箱中烘烤20分鐘，或烤至金黃色。
**可放在密封罐內一個星期，享受和慢用。
