Wife pastry ‘lou por paeng’ is sweet while Husband pastry ‘lou kong paeng’ is savory. They are both Cantonese pastries. This is my first attempt making ‘lou por paeng’. I’m not into sweet stuff so I find it a little too sweet. However, I gave some to two of my neighbors and they both said the pastry is not too sweet. Please note this version of ‘lou por paeng’ uses more candied winter melon and thus producing a more chewing texture, which is different from some bakeries’ version that is more of a paste texture.
Probably because I was only making a small amount, I didn’t think the procedure is that time consuming. I had ‘lou kong paeng’ recently and I like it much better than ‘lou por paeng’. I should try the savory ‘lou kong paeng’ next time.
Wife Pastry ‘Lou Por Paeng’ Recipe (makes 14 pieces)– original recipe from Corner Café
1/2 cup bread flour
1/2 cup all-purpose flour
1 1/2 tbsp icing sugar
5 tbsp shortening or lard
1/3 cup water
1/2 cup cake flour
3 tbsp shortening or lard
1 1/2 cup candied winter melon
2 tbsp roasted sesame seeds
1 tbsp sugar
1 tbsp dry grated coconut
4 tbsp cooked glutinous rice flour
1/4 tsp salt
1/2 tsp oil
1/4 cup water
1 beaten egg for egg wash
- Prepare water dough: Combine all flours and sugar in a bowl, rub in shortening to a crumbly stage. Slowing add just enough water to form a soft and non-sticky dough. Knead until smooth. Shape into a ball and wrap with plastic wrap. Rest for 30 minutes. Divide into 14 portions.
- Prepare oil dough: Rub shortening into flour and knead to form a soft dough. Rest for 30 minutes then divide into 14 portions.
- While both doughs are resting, prepare the filling: Finely chop together candied winter melon, sesame seeds and grated coconut. Transfer to a bowl and add sugar, glutinous rice flour, salt and oil. Stir to combine. Slowly add just enough water to form a ball. Divide into 14 portions.
- Take 1 piece of oil dough to wrap inside 1 piece of water dough and seal well. Be sure to wrap tightly and eliminate any air pocket. Flatten the dough with your palm then roll it out into a long oval thin dough using a rolling pin. Roll the dough up like a Swiss roll.
- Turn the dough 90°, flatten it and roll it out thin. Then roll it up like a Swiss roll. Repeat step 4-5 with the remaining water dough and oil dough.
- Take 1 piece of pastry dough, pinch the long ends together then flatten it so the dough is roughly round shape. Roll the dough out to a circle. Wrap in 1 piece of filling and seal tightly (be sure no air pocket inside). Flatten the wrapped pastry with your palm the roll it out slightly to 1/3 inch thick. Repeat with the remaining pastry doughs and filling.
- Cut 2 parallel slits on the top (seal side down), brush with egg wash. Place pastries on a baking sheet and bake in preheated 400°F oven for 16-18 minutes.