Macau Wife Cake
Crispy on the outside and chewy on the inside, this traditional Macau pastry is filled with sweet wintermelon puree. A delightful one-bite happiness.
Ingredients
13 items- All-purpose flour 200 g
- Lard 60 g
- Powdered sugar 20 g
- Water 90 g
- Cake flour 150 g
- Lard 75 g
- Candied wintermelon 200 g
- White sugar 50 g
- Lard 30 g
- Cooked glutinous rice flour 50 g
- Egg yolk 1
- Water 1 tsp
- White sesame seeds to taste
Nutrition
Steps （9 steps）
Make water-oil dough: Mix 200 g flour, 60 g lard, 20 g powdered sugar. Gradually add 90 g water, knead into a smooth dough. Cover with plastic wrap, rest 30 min.
Make oil dough: Combine 150 g cake flour and 75 g lard, knead into a dough. Cover and rest 20 min.
Make filling: Finely chop 200 g candied wintermelon. Mix with 50 g sugar, 30 g lard, 50 g cooked glutinous rice flour until a dough forms. Divide into 12 balls.
Divide dough: Divide water-oil dough and oil dough each into 12 portions. Cover with plastic wrap.
First rolling: Flatten a water-oil piece, wrap an oil piece. Seal tightly, roll into tongue shape, roll up. Cover and rest 15 min.
Second rolling: Place roll vertically, roll out again and roll up. Rest 15 min.
Fill pastries: Press center of roll, fold ends in, flatten into a circle. Wrap filling ball, seal tightly, flatten into a disc.
Decorate: Place on baking sheet. Brush with egg yolk wash. Cut three slashes through the pastry. Sprinkle sesame seeds.
Bake: Preheat oven to 190°C. Bake on middle rack for 20–25 min until golden and flaky.
Tips
1. Do not skip resting times; they are essential for flaky layers. 2. Cut through the pastry when slashing to prevent filling from bursting. 3. Lard gives the best flakiness; butter can be substituted but flavor will differ.
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