老婆饼/Lou Po Peng

My homemade "Lou Po Peng". Looks nice ?? It tastes flaky. But i did not press it flat enough, so my "Lou Po Peng" looks a bit "fat".

Ingredients:

Water dough

1 cup all purpose flour

1 eggs

15g sugar

Water 45g (adjust according to the flour consistency)

Oil 10g (i found that if use shortening, the effect is better, more flaky)

Oil dough

2/3 cup all purpose flour

Oil (enough to form a ball), some like to use lard.

Fillings:

2/3 cup glutinous rice flour

70g sugar (adjust according to your taste)

110mL water

white sesame seed (cook first)

35g oil

Brushing:

1 egg

White sesame seed

Instructions:

Cook the fillings first. In a small pan, boil the water and sugar till melt. Turn off the stove. Then add in the glutinous rice flour and stir immediately until it can stick together ( like a ball). After that, add in the sesame seed. Stir until well combine. Let it cool down in the refrigerator. (It should form a ball when cool down and not as sticky) Divide into 16 portions.

Now, prepare the doughs.

For wate dough, add all the ingredients and blend together until form a smooth ball. Divide it into 16 portions.

For oil dough, mix the ingredients together and form a ball. Make sure it is not too soft. Then divide into 16 portions.

Take one piece of water dough, roll flat on clean surface. Then, put one piece of oil dough on top of it. Wrap the oil dough and form a small ball. After that, flatten the ball. Take one end of the dough, roll it up to the other end. Repeat once. The dough might look like rectangular shape when roll it out.

After all the doughs have a mixture of water and oil dough, roll each dough into round shape. Put one portion of the filling on top of the dough. Seal the edge. Flatten/ press it to lay flat on the baking pan. Repeat for the rest of the doughs/ fillings.

Use a knife to cut 2 lines at the middle of the biscuit. Then brush with egg. Aftre that, sprinkle with white sesame seed. Let stand for 15 minutes.

Preheat the oven to 400 F. Bake the biscuits for 15 minutes or until golden brown.

Note:

This recipe is for finger snack size biscuit. If you would like to make a bigger biscuit, reduce the portions or double the ingredients.

You can substitute the filling with red bean paste, winter melon paste or black sesame paste too!!

Original details are adopted from the link as below. To get the details in folding the water dough and oil dough together, please refer to this link as well.

http://blog.sina.com.cn/s/blog_558029ed0100pqpq.html