Ingredients for Water Dough:
70g bread flour
70g flour
25g caster sugar
55g shortening
70ml water, adjust as necessary
Ingredients for Oil Dough:
70g flour
35g shortening
Winter Melon Filling:
200g candied winter melon (tung kua/ 糖冬瓜)
3 tbsp roasted white sesame seeds
3 tbsp of dry coconut
30g (1 1/2 tablespoons) sugar
40g (4 tablespoons) cooked glutinous rice flour (Koh fun/ 糕粉)
1/2 teaspoon salt
1/2 teaspoon vegetable oil
55ml water
1 beaten egg for egg wash
Some sesame seeds – for sprinkle
1. Prepare water dough: Combine all flours and sugar in a bowl, rub in shortening to a crumbly stage. Slowing add just enough water to form a soft and non-sticky dough. Knead until smooth. Shape into a ball and wrap with plastic wrap. Rest for 30 minutes. Divide into 14 equal portions.
2. Prepare oil dough: Rub shortening into flour and knead to form soft dough. Rest for 30 minutes then divide into 14 equal portions.
3. While the dough is resting, prepare the filling: Use a food processor to blend together candied winter melon, sesame seeds and grated coconut. Transfer to a bowl and add sugar, glutinous rice flour, salt and oil. Stir to combine. Slowly add just enough water to form a ball. Divide the filling into 14 portions. Roll it into balls.
4. Take 1 piece of oil dough to wrap inside 1 piece of water dough and seal well. Be sure to wrap tightly and eliminate any air pocket. Flatten the dough with your palm then roll it out into long oval thin dough using a rolling pin (Pic A). Roll the dough up like a Swiss roll (Pic B and C).
(Pic A)
(Pic B)
(Pic C)
5. Turn the dough 90° (Pic D), flatten it and roll it out thin (Pic E). Then roll it up like a Swiss roll (Pic F) Repeat step 4-5 with the remaining dough)
(Pic D)
(Pic E)
(Pic F)
6. Take 1 piece of pastry dough, press down the center of the dough (Pic G) and pinch both ends (Pic H) together then flatten it so the dough is roughly round shape. Roll the dough out to a circle.
(Pic G)
(Pic H)
7. Wrap in 1 piece of filling and seal tightly (be sure no air pocket inside). Flatten the wrapped pastry with your palm the roll it out slightly to 1/3 inch thick. Repeat the same steps with the remaining pastry.
8. Cut 2 - 3 parallel slits on the top (seal side down), brush with egg wash and sprinkle with a bit of sesame seeds. Place pastries on a baking sheet and bake in preheated 400°F oven for 16-18 minutes or golden brown.
