Lao po bing, Cantonese “wife cake” with candied winter melon

Ingredients

• regular wheat flour
• powdered sugar
• water
• pig fat
• Low-protein wheat flour (type 45)
• peanut oil
• candied winter melon
• white sesame seeds
• shredded coconut
• sugar (optional)
• salt
• pig fat
• water
• cooked glutinous rice flour
• 1 egg yolk
• sesame seeds

Prepare the filling: dice the candied melon. Grill the coconut and sesame separately, without any added fat. In a bowl, combine the bacon, salt, melon, coconut, and sesame seeds. Then, sift the cooked, sticky rice flour over the mixture and combine. Add a little water to create a softer filling, and refrigerate until ready to use.

Combine the dough ingredients with water and knead into a ball.

Combine the ingredients for the dough.

Let the pasta rest for about 20 minutes.

Divide each into small balls of about 10g. Flatten one ball of dough and wrap a ball of fatty dough around it.

Roll the dough into a log, roll it on its axis, and repeat this process three times, then roll it out into a flat disc.

Fill with filling, close the edges, flatten, brush with egg yolk, make two cuts and sprinkle with sesame seeds.

Bake at 180 °C (350 °F), top and bottom heat, for about 15 minutes. If the cakes start to rise slightly, turn the baking sheet and continue baking for another 15 minutes.