Wife Biscuit (老婆饼)

I tried my first wife biscuit in Hong Kong and fell in love with this traditional Cantonese pastry with thin flaky crust and filling made up of candy winter melon.

Wife biscuit or some may call it sweetheart biscuit is what I made for our wedding anniversary last month. Isn't it apt?

Wife Biscuit (老婆饼)
makes 8 biscuits

Ingredients
For the filling
140g candy winter melon
1 tsp oil
20g sugar
50g water
40g gao fen

For the water pastry
100g cake flour
Pinch of salt
40g shortening
50g water

For the oil pastry
80g cake flour
60g shortening

Egg Wash and Toppings
1 egg yolk, beaten
Some toasted sesame seeds

Method
For the filling
1. Blend the candy winter melon until it becomes a paste.

2. Remove the candy winter melon paste and put into a bowl. Add sugar, oil and water to the paste and mix to combine.

3. Add in gao fen and mix to form a dough.

4. Divide into 8 equal portions. Set aside.

For the water pastry
5. In a bowl, stir salt into the cake flour.

6. Rub in shortening with fingers tip till crumbs form.

7. Add water and mix to form a dough.

8. Divide into 8 equal portions. Set aside.

For the oil pastry
9. In a bowl, mix cake flour and shortening to form a dough.

10. Divide into 8 equal portions. (If the dough is too sticky, place in the freezer for a few minutes for easier handling)

Assembly

11. Press and roll out the water pastry and place an oil pastry in the middle.

12. Wrap and seal.  

13. Press and roll out.

14. Roll up.

15. Press and roll out again.

16. Roll up.

17. Press and roll out round and flat.

18. Place winter melon paste in the middle.

19. Wrap and seal.

20. With sealed side facing down, gently press the dough with your palm.

21. Place on baking tray lined with parchment paper. Repeat for the rest.

22. Apply egg wash and make slits at the top with a knife.

23. Sprinkle with sesame seeds.

24. Bake at 180C for 20 minutes.

25. Enjoy!

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