Description
Wife Cakes (老婆餅) are traditional Cantonese pastries known for their flaky, buttery exterior and sweet, fragrant filling made of candied wintermelon, sesame seeds, and coconut. This recipe guides you through creating both the water dough and oil dough, which are combined and layered to achieve the characteristic delicate layers of the pastry. Baked to golden perfection, these treats make an excellent snack or dessert.
Ingredients
Filling
- 120 g candied wintermelon (finely diced)
- 1 Tbsp roasted white sesame seeds (ground into powder)
- 1 Tbsp unsweetened shredded coconut
- 40 g cooked glutinous rice flour (koh fun)
- 5 ml coconut oil (or unsalted butter)
- 50 g water
Water Dough
- 100 g cake flour (low-protein flour)
- 40 g pork lard (or unsalted butter)
- 50 ml water
Oil Dough
- 80 g cake flour
- 60 g pork lard (or room temperature coconut oil)
Finishing
- 1 beaten egg yolk
- 1 tsp water
- White or black sesame seeds for sprinkling (optional)
Instructions
- Make the filling: Combine the finely diced candied wintermelon, ground roasted sesame seeds, shredded coconut, cooked glutinous rice flour, coconut oil, and water in a bowl. Mix thoroughly until evenly incorporated. Divide the filling mixture into 8 equal portions, about 28g each, and set aside.
- Prepare the Water Dough: In a small bowl, mix 100g cake flour, 40g pork lard, and 50ml water until a smooth dough forms. Divide into 8 portions of about 23g each, cover, and rest at room temperature for 30 minutes.
- Prepare the Oil Dough: In a separate bowl, mix 80g cake flour and 60g pork lard until fully combined into a dough. Divide into 8 portions of approximately 16g each, cover, and rest at room temperature for 30 minutes.
- Assemble the pastries: Preheat the oven to 400°F (204°C) and line a large baking tray with parchment paper. Roll out one piece of Water Dough into a round disc. Place one piece of Oil Dough in the center of the Water Dough, then gather the seams of the Water Dough to enclose the Oil Dough completely.
- Form the layered dough: Flatten the combined dough into an oval or oblong shape with a rolling pin. Roll the dough jelly roll style into a coil. Repeat with the remaining dough pieces. Cover and let them rest for 20-30 minutes at room temperature.
- Build layers: After resting, turn each coiled dough 90 degrees, flatten again with a rolling pin, then coil it up once more jelly roll style. Let rest for an additional 20 minutes to develop flaky layers.
- Shape the dough: With the seam side up, press down the center with your thumb, then pinch the two ends together with your thumb and forefinger to seal. Flatten the dough palm gently, then roll out further into a round disc with a rolling pin.
- Fill and seal: Place one ball of wintermelon filling into the center of the rolled dough. Gather the dough edges to enclose the filling completely, then gently flatten into a large disc, being careful not to tear the dough.
- Prepare for baking: Make two parallel slits on top of each pastry to allow steam to escape. Mix the beaten egg yolk with water to create an egg wash and brush lightly over the tops. Sprinkle sesame seeds on top if desired.
- Bake: Arrange the pastries on the prepared baking tray and bake in the preheated oven for 20-25 minutes or until the pastries are golden brown and flaky.
- Cool: Remove the Wife Cakes from the oven and cool on a wire rack before serving to allow the layers to set and flavors to meld.
Notes
- Using low-protein flour (cake flour) is essential to achieve a tender, flaky dough.
- Resting the dough helps relax the gluten and ensures delicate layers.
- You can substitute pork lard with unsalted butter or coconut oil, but traditional flavor is best with lard.
- The egg wash adds a beautiful golden color and shine to the pastries.
- Be gentle when rolling out the dough after adding the filling to avoid tearing.
- These pastries are best enjoyed fresh but can be stored in an airtight container for 1-2 days.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: Chinese Cantonese
