Lo Po Peng

Today I tried making lo po peng after yesterday's success in tau sar beng I thought i'll try something else. I went to tofu shop in search of winter melon candy and actually very surprised that they have everything here!

Just for those that do not know, lo po peng is wife biscuit. It is a chinese pastry made with winter melon.

Here are the lo po pengs brushed with egg yoke and getting ready to be put into the oven:


I am so impress with the result although it could be abit bigger like the ones in the shop. Actually I quite like the size of mine, it's cute and bite size ;)

The smell is just amazing..i love fresh baking from the oven! My house smells like it nearly everyday and everytime my husband comes home he ask straight away...did you bake again?? ;P




Inside: oh it's divine. I love the smell of the inside together with the pastry and even more divine when it's eaten fresh out of the oven!


Brought some to mum's place because I promised her i'll make some for her and it was GONE within seconds! Didn't expect my sisters to like them but they did! Mum ordered from me to make these for her connect group on Thursday..so I guess that's what I'll be doing then!Update later on it!

Recipe :

Ingredients:

Water dough
100g cake flour, sifted
25g icing sugar
25g butter (cubed) or shortening or margarine or lard
2 Tablespoon of water approx to make the dough

Oil Dough
100g cake flour, sifted
2 tablespoon oil

Filling
3 1/2 Tablespoon Candied winter melon (chopped to bite size)
3 Tablespoon of white sugar = 3 tablespoon
1 tablespoon, ¾ teaspoon oil
1 Tablespoon roasted white sesame seeds
2 1/2 teaspoon dessicated coconut
5 Tablespoon commercialized cooked glutinous rice flour (Koh Fun)

1/4 cold water (at room temp) or until the filling is firm as a ball

Egg wash
1 yolk + 1 tsp water + pinch of salt

Method:

Filling:
Put all ingredients into a big bowl, pour in water until forms a dough and well combined.
Divide filling into 12 equal portions.

Pastry:
Water dough:
Rub butter into sieved flour and icing sugar till bread crumb state.
Add in water till a pliable dough is formed.
Cling wrap dough and rest for 30 - 45 minutes.

Divide dough into 12 equal portions.

Oil dough:
Rub shortening into flour till well mixed.
Cling wrap and leave it aside to rest for 30 - 45 minutes.

Divide dough into 12 equal portions.
Flatten a piece of water dough and wrap in the oil dough.


Press and roll out dough into a longish flat piece with a rolling pin.

Roll it up Swiss roll-style.

Turn the dough 90 degrees and then roll it into a longish flat piece.

Roll it up Swiss roll-style again.

Pinch the 2 side edges and shape it into a flat circular shape.

Put a piece of filling in the centre of the dough and wrapped it.

Flatten it and make 2 snips into the dough using a pair of scissors.

Apply egg wash.

Bake in a preheated oven at 200°C for 20–25 minutes or until golden brown.