Cantonese Wife Cakes with Winter Melon and Almond Filling

What you need

• 80 g (2/3 cup) glutinous rice flour
• 200 g (7 oz) candied winter melon, very finely chopped
• 50 g (1/2 cup) ground almonds
• 2 tbsp white sesame seeds, toasted, plus extra for the tops
• 40 g (3 tbsp) sugar
• 80 ml (1/3 cup) water, for the filling
• 30 g (2 tbsp) lard, for the filling, melted
• 190 g (1 1/2 cups) all-purpose flour, 130 g for the water dough, 60 g for the lard dough
• 60 g (1/4 cup) lard, for the doughs, at room temperature
• 1 tbsp sugar, for the water dough
• 60 ml (1/4 cup) warm water, for the water dough
• 1 egg yolk, beaten with 1 tsp water, for glazing

Method

Restated from the original video

1. 1

   Heat the oven to 160 °C (325 °F). Spread the rice flour on a baking sheet and toast it for 8-10 min until it smells nutty but stays pale. Cool.

2. 2

   Mix the toasted rice flour, winter melon, almonds, sesame seeds, 40 g sugar, 80 ml water and 30 g melted lard in a bowl. Knead until it forms a sticky, firm paste.

3. 3

   Divide the filling into 12 equal balls and chill them.

4. 4

   Make the water dough. Mix 130 g flour, 1 tbsp sugar, 30 g lard and the warm water into a smooth, soft dough. Cover and rest for 20 min.

5. 5

   Make the lard dough. Rub the remaining 60 g flour and 30 g lard together until it forms a smooth paste.

6. 6

   Divide both doughs into 12 equal pieces. Wrap each piece of water dough around a piece of lard dough and pinch closed.

7. 7

   Roll each ball into a short oval, then roll it up like a swiss roll. Turn it 90 degrees and roll out to an oval again, then roll up once more. Rest the rolls for 10 min under a towel.

8. 8

   Press each roll flat with your palm and fold the ends in to meet at the middle, then flatten it into a round about 7 cm (3 in) across.

9. 9

   Put a ball of filling in the center of the round, gather the edges up around it and pinch closed. Flatten gently into a disc about 6 cm (2 1/2 in) across, seam side down.

10. 10

    Heat the oven to 190 °C (375 °F) and line a baking sheet with parchment paper.

11. 11

    Set the cakes on the sheet, brush with the yolk glaze and sprinkle with sesame seeds. Cut 2 small slits in the top of each.

12. 12

    Bake for 25-30 min, until deep golden and the crust has puffed and turned flaky. Cool on a rack for 20 min before serving.

Imported from deliciousnotgorgeous.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.