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:
Hi there, do you mind posting the steps too?
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
I would also very much appreciate the directions also. I look forward to when you post them up.
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.
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.
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