Directions
To Prepare the Filling
- Place the candied winter melon, caster sugar, cooked glutinous rice flour, lard, white sesame seeds, desiccated coconut and water into a big bowl. Mix until well combined.
- Divide into 12 portions and set aside.
For the Pastry’s Water Dough
- Sift the flour and icing sugar. Rub butter into the mixture until breadcrumb state.
- Add water into the mixture until the dough is pliable.
- Wrap the dough with cling wrap and rest for 30 – 45 mins.
- Divide into 12 portions and set aside.
For the Pastry’s Oil Dough
- Rub lard into the cake flour until well combined.
- Wrap the dough with cling wrap and rest for 30 – 45 mins.
- Divide into 12 portions and set aside.
To Make the Biscuits
- Preheat oven at 200°C.
- Flatten a piece of the water dough and wrap an oil dough.
- Using a rolling pin, press and roll the dough into a long, flat shape.
- Roll the dough into a Swiss roll form.
- Turn the dough vertically and roll it into a long, flat shape.
- Roll the dough into a Swiss roll form.
- Compress the 2 side edges to the middle and shape the dough into a flat circle.
- Place a piece of the fillings to the centre of the dough and wrap it.
- Flatten the dough and apply egg wash.
- Bake in oven for 20–25 mins or until golden brown.
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