Wife Pastry (Lo Po Bang) Popular Recipes

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Wife Pastry (Lo Po Bang)

"An Asian snack that is mainly popular in Hong Kong. Usually consisting of varieties of dough to make a flaky pastry. A popular tea time treat for my family!"

Ingredients :

2 cups cake flour
2/three cup confectioners' sugar
1/4 cup butter
half of cup water
2 cups cake flour
2 tablespoons confectioners' sugar
1/2 cup vegetable shortening
1 cup candied waxgourd
1/2 cup water
1 half cups sweet rice flour (mochiko)
3/4 cup superfine sugar
1/four cup sesame seeds, toasted
1/four cup vegetable shortening
2/3 cup water
1 egg yolk, crushed

Instructions :

Prep : 35M	Cook : 25M	Ready in : 2H30M

Sift collectively 2 cups of cake flour and a couple of/3 cup of confectioners' sugar in a blending bowl. Cut within the butter with a knife or pastry blender until the aggregate resembles coarse crumbs. Stir half of cup of water into the flour mixture until dough is shaped. Cover and refrigerate for 20 minutes. Meanwhile, sift together 2 cups of cake flour with 2 tablespoons of confectioners' sugar in a small bowl. Knead in half of cup shortening until dough is formed. Cover and refrigerate for 20 mins.
Boil the candied waxgourd in 1/2 cup of water till sweet is almost tender. Drain and location in a blender. Blend waxgourd to a paste. Sift candy rice flour and superfine sugar together in a bowl, then blend within the sesame seeds. Stir in 1/4 cup shortening and waxgourd paste. Gradually stir in 2/3 cup of water, mixing till dough bureaucracy.
Preheat an oven to four hundred tiers F (200 ranges C). Line 2 baking sheets with parchment paper.
Divide each dough aggregate into 25 equal portions. Take one portion of the the butter dough and roll out within the form of a circle. Wrap one portion of the shortening dough with the butter dough within the form of a ball, then roll the blended ball into an oval shape. Roll the dough up, lengthwise, into a tube shape then roll out yet again into an extended strip. Roll the dough up lengthwise again, pressing the ends all the way down to steady. Shape the dough into a circle and location the sweet rice flour dough into the middle. Wrap the outer dough across the filling creating a ball. Flatten the pastry right into a circle and place seam facet down at the organized baking sheet. Repeat with the final quantities. Prick holes on the top of each pastry using a fork. Brush each pastry with egg yolk.
Bake in the preheated oven until golden brown, about 20 mins. Cool inside the pans for 10 minutes earlier than removing to chill absolutely on a twine rack.

Notes :

Reynolds® parchment may be used for less difficult cleanup/removal from the pan.

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