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Recipe details are AI-generated from the video and may contain errors — for reference only.
Mix 110g all-purpose flour, 30ml oil, 20ml syrup, and 40ml hot water in a bowl, knead into a smooth dough ball, and let it rest in a plastic bag for 15 minutes.
Watch out
The water must be hot enough to dissolve the syrup completely, otherwise the dough will not mix evenly.
Mix 75g all-purpose flour and 35ml oil in a container and knead into a dough ball.
Watch out
Mix the oil gradually into the flour until it forms a dough, avoiding over-kneading.
Pour 50g glutinous rice flour into a clean, dry pan, stir-fry over the lowest heat for about 6 minutes until loose and slightly yellowish, then remove and let cool.
local_fire_departmentLowest heat for 6 minutesWatch out
Use the lowest heat and stir constantly while toasting the flour, otherwise it will easily burn and taste bitter.
Keep fingers away from the metal blade when using a grater to avoid cuts.
Grate 200g peeled and deseeded fresh winter melon into pulp using the finest grater holes.
Watch out
Be careful with your fingers near the sharp grater blade while grating the winter melon to avoid cuts.
Put winter melon pulp into a small pot, simmer over medium-low heat for 3 minutes, then add 60g sugar, a pinch of salt, and 10g unsalted butter to melt. Cook until sugar and butter melt and excess water reduces, then add 10g shredded coconut, mix well, add 15g toasted sesame seeds, mix well, and finally turn off the heat and stir in the cooked glutinous rice flour until it thickens into a dough.
local_fire_departmentMedium-low heatWatch out
Turn off the heat before adding the glutinous rice flour, otherwise it will easily form lumps and burn at the bottom.
Cool the winter melon filling, wrap in plastic wrap into a log shape, chill in the refrigerator, and then divide evenly into 6 portions (about 45g each).
Watch out
Divide the filling evenly by weight, otherwise the cakes will be uneven in size and bake inconsistently.
Divide the rested water-oil dough and oil dough into 6 equal portions each. Wrap the oil dough inside the water-oil dough, flatten, roll out into a large rectangle with a rolling pin, and roll up. Repeat the rolling and folding process twice to create layers, and finally divide into six 51g pastry dough pieces.
Watch out
Roll the dough gently and evenly, otherwise the skin will break and leak oil, resulting in non-flaky cakes.
Take a piece of pastry dough, roll it out into a round wrapper, place a portion of winter melon filling inside, pinch the seams tightly, press down, gently roll into a flat round shape with a rolling pin, and arrange on a baking tray lined with parchment paper.
Watch out
Pinch the edges tightly to seal, otherwise the filling will expand and leak out during baking.
Be gentle and steady when scoring with a sharp knife to avoid slipping and cutting your fingers.
Beat 1 egg yolk until smooth, brush evenly over the surface of the wife cakes, lightly cut two vents on top with a knife, and sprinkle with toasted sesame seeds.
Watch out
Cut just deep enough through the top crust without piercing the bottom crust, otherwise the filling will leak out.
Always wear thick oven mitts when removing the baking tray from a hot oven to avoid severe burns.
Place in the middle rack of a preheated 180°C oven and bake for 15 to 18 minutes until the surface turns golden brown.
local_fire_departmentBake at 180°C for 16 to 18 minutesWatch out
Oven temperatures vary, so observe during the last few minutes of baking to prevent the surface from burning.
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