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Recipe details are AI-generated from the video and may contain errors — for reference only.
Mix 200g flour, 200g bread flour, 70g sugar, and 115g white shortening in a large bowl, slowly kneading the shortening and flour until fully combined into a dough.
Watch out
The shortening must be slowly and evenly kneaded into the flour, otherwise uneven fat distribution will affect the dough's stretchability.
Gradually add 150ml of water in small portions while mixing slowly, incorporating the water completely into the flour.
Watch out
Water must be added little by little, otherwise pouring it all at once will make the dough too wet to shape.
Transfer the dough to a work surface and knead firmly until the surface is smooth, elastic, and gluten has developed.
Watch out
You must apply force to push and stretch the dough while kneading, otherwise without gluten development the water pastry will tear when wrapping the oil pastry.
Put 250g flour and 140g white shortening into a mixing bowl, kneading slowly by hand until the shortening and flour are completely blended.
Watch out
The oil pastry has a high fat ratio, requiring patience while kneading so the fat fully penetrates the flour.
Gently knead the oil pastry dough on the work surface so the fat evenly penetrates the flour, shaping it into a ball.
Watch out
Knead the oil pastry gently, otherwise excessive force will cause the fat to separate.
Place the kneaded oil pastry in the refrigerator to chill for about 15 minutes, firming up the fat and making the texture drier for easy handling.
Watch out
Do not chill the oil pastry for too long, otherwise it will become too hard to wrap with the water pastry.
Add 450ml of hot water to 225g of sugar, stirring until the sugar is completely dissolved into sugar water.
Watch out
The hot water must be hot enough to fully dissolve the sugar, otherwise remaining sugar crystals will affect the filling's texture.
Put 120g of chopped candied winter melon and 210g of gao fen into a bowl, mixing well with a wooden spoon.
Watch out
The candied winter melon must be chopped fine and distributed evenly in the gao fen, otherwise the filling texture will be inconsistent.
Slowly pour the prepared hot sugar water into the winter melon and gao fen mixture, adding 60ml of salad oil at the same time while stirring quickly.
Watch out
The sugar water must be added slowly and stirred quickly, otherwise the gao fen will form hard lumps when meeting hot water.
Thoroughly knead all the filling ingredients together by hand, check to ensure there are no flour lumps at all, and set aside to cool.
Watch out
The filling must be completely cooled to room temperature before wrapping in the pastry, otherwise the heat will melt the fat in the pastry.
Take out the prepared water pastry dough and chilled oil pastry dough from the bowls for use.
Dust the work surface with a little flour to prevent sticking, gently flatten and spread the water pastry dough, place the oil pastry dough in the center, and wrap it completely with the water pastry.
Watch out
The seam must be pinched and sealed tightly, otherwise the oil pastry will squeeze out when rolling with a rolling pin.
Use a rolling pin to evenly roll out the wrapped dough, trying to keep the pastry sheet in a neat rectangular shape.
Watch out
Apply even pressure while rolling, otherwise uneven thickness will affect the pastry layers.
Start rolling tightly from the top of the rectangular dough sheet forward to the end, forming a long cylindrical dough log.
Watch out
Roll tightly without air gaps, otherwise the pastry layers will fall apart when sliced.
Take the cooled filling out of the refrigerator, precisely divide it into 16 portions weighing 50g each, and roll them into balls.
Watch out
Each portion of filling must be equal in weight (50g each), otherwise inconsistent sizes will affect baking time.
When cutting dough with a sharp knife, keep your fingers away from the blade to avoid cuts.
Cut the long pastry log evenly into 16 portions with a knife, each weighing about 50g, with the cut side facing up showing a neat spiral circle.
Watch out
The knife must be sharp and slice through in one motion, sawing back and forth will ruin the pastry layers.
The inside of the preheated oven is extremely hot; you must wear thick insulated gloves when putting in or taking out baking trays to avoid severe burns.
Turn on the oven and adjust the temperature to 180 degrees to preheat, ensuring even heat distribution from top and bottom elements.
local_fire_department180 degreesWatch out
The oven must be fully preheated to 180 degrees before putting in the wife cakes, otherwise putting them in at a low temperature will melt the fat and cause collapse.
Take a piece of portioned pastry, flatten and expand it with your palm, place a 50g filling ball inside, and pinch the pastry seam tightly closed.
Watch out
The pastry thickness must be even when wrapping, and the seam must be completely pinched closed, otherwise syrup will leak out and burn during baking.
Place the wrapped pastry with the seam facing down on the work surface, and gently flatten it with your palm into a nice flat round disc.
Watch out
Apply moderate pressure when flattening, pressing too hard will burst the inner filling and cause it to ooze out.
Arrange the pastry discs neatly on a baking tray lined with aluminum foil, dip a brush into egg yolk liquid, and brush it evenly over the surface of each wife cake.
Watch out
Apply only egg yolk thinly and evenly, otherwise brushing it too thick will cause the color to become too dark and burn during baking.
After baking, the tray is extremely hot; you must use thick insulated gloves to safely remove it, and strictly prohibit touching the tray with bare hands.
Use scissors to cut a small cross in the exact center of each wife cake surface, then place the baking tray into the preheated oven and bake at 180 degrees for about 15 minutes until the surface is golden and crispy, then remove.
local_fire_department180 degrees, about 15 minutesWatch out
The cross cut must be deep enough to reach the filling, otherwise trapped steam during baking will cause the pastry to burst.
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