|
Lao Po Bing / XI bing
Ingredients
Water Dough (Skin):
2 cups plain flour
½ cup water (room temp)
½ cup oil
Oil Dough (Inner layer):
1 ½ cups plain flour
½ cup oil
Fillings
65gm
crystal winter melon candied
(冬瓜片)
55gm castor sugar
70gm Koh Fun (commercialised cooked glutinous rice flour)
18gm margarine
15gm sesame seeds
12gm desiccated coconut
120 boiled water
Put all ingredients into a big bowl, mix till well combined.
Method:
1. Mix & knead water dough ingredients together & leave to stand for
approx 30 mins.
2. Weight out crystal winter melon paste & roll into balls approx
10g per ball
3. Portion out water dough to approx 32 balls
4. Portion out oil dough to approx 32 balls
5. Press out to a thin layer the water dough portion. Put oil dough
portion inside & wrap with water dough portion to a little ball.
6. Flour table top & rolling pin (optional).
7. Roll out in 1 direction the mixed dough ball to flat.
8. Roll back up into like a Swiss roll
9. Flour table top & rolling pin again (optional).
10. Put Swiss roll roll standing top down & press downwards, then
roll back out again in 1 direction.
11. Put a portion of fillings paste into rolled out dough and wrap
paste inside.
(Note:Dough can be stretched to fit over paste ball.)
.JPG)
12. Shape into a ball & place on paper-lined baking tray.
13. Do the same for the rest of the ingredients
14. Bake at 170oC for 10 – 15 mins.
15. Brush with beaten egg. Sprinkle with sesame seeds.
16. Bake another 10 mins – 15 mins till golden.
17. Cool & store.
Back to
Recipes Index
|