Sunday, November 2, 2008

Lao Po Bing (Wife's Biscuit)

Click here for link to step-by-step of making this pastry.

I always look forward to Saturdays as that seems to be the only time now that i can do my baking. Although i can do it during the weekday, i have to ensure i reach home earlier. Also, these days my little one insists that i sleep with him, otherwise, he will be wide awake and running around the house til the wee hours. Most of the time, i will fall asleep at the same time as him, or sometime 'knock-off' before he does!
Lao Po Bing is a must when we go Hong Kong, and i used to be able to consume at least 2 at one go. So when i got the recipe from Florence's blog, you bet i was pretty excited! Finally got the chance to do it yesterday, and it is real good! I didn't wait for the pastry to cool down, and almost gobble down one immediately after i took the pictures ;-p What can i say.... something i will definitely do it again and again.


Egg-washed dough ready to be baked

Freshly baked pastry just out of the oven ... delicious!




Two of the better-looking ones... though not that pretty

I will only list down the ingredients used, but not the method, as the detailed and pictured step-by-step in Florence's blog is what all first timers need.

The filling is simply yummy

Ingredients:

Water dough
100g cake flour
25g icing sugar
25g butter (cubed) or shortening or margarine or lard
40g water

Oil dough
100g cake flour
45-50g shortening or lard

Filling
50g candied winter melon, chopped to bite size
55-60g castor sugar
70g commercialised glutinous rice flour (koh fun)
18g shortening
15g white sesame seeds, roasted
12g dessicated coconut
120g boiled drinking water, room temp.

Egg Wash
1 yolk + 1 tsp water + a pinch of salt



Shouldn't a traditional pastry be served in a traditional bowl

5 comments:

Anonymous said...

Hi there, do you mind posting the steps too?

quizzine said...

Hi Anonymous,
I think the step-by-step pictures/ post by Florence is no longer there. I may take a while to post the steps, please bear with me :p

Gadget said...

I would also very much appreciate the directions also. I look forward to when you post them up.

Anonymous said...

Is the filling suppose to be very runny with 120g of water? I have checked a few websites all seem to use quite a lot of water. I tried 2 recipes both turned out very runny but will set harder in the fridge. I have not bake the biscuits yet. Wonder how to wrap the runny filling.

quizzine said...

Hi Anonymous,
The filling will not be runny, it will turn out to be red-bean-paste-like. Sorry I've been very busy and has not got the time to do a step-by-step tutorial.