husband cake (including fool-proof wrapping instructions) 老公饼 (附超级简单整形图解）

we all know what the wife cake is.. but have you ever heard of husband cake? not me.. i was just googling for fun to see if there was such a thing and gosh, to my surprise, yes!  ヾ(＠⌒ー⌒＠)ノ the difference between the wife and husband cake, is that the wife cake is sweet, but the husband cake’s filling is savoury.. everyone love this and this pastry is very flaky.. not sure if it was the way i shaped it… (⌒-⌒; )  i have to admit though that this kinda reminds me of the heung peng.. ^_^;

老婆饼这东西，都听过呗？那老公饼这玩意儿呢？咔咔。。没有哈？莫个下午，闲着没事儿干，就百度了“老公饼”这三字。。 天啊。。这么一查，还真有这种小吃。。区别在于老婆饼的馅儿是甜的，而老公饼的馅儿偏咸。除此，不知是不是本人在整形上做了小调整，所以做出来的饼特酥。。。（小臭美。。给自己一个赞）♪(´ε｀ )

Recipe adapted and translated from 下厨房

Ingredients/食材 (makes 8 small biscuits)

Water dough
100g low protein flour (cake flour)
30g lard or shortening
20g sugar
50g water

Oil dough
60g low protein flour (cake flour)
30g lard or shortening

Filling
60g glutinous rice flour
20g black sesame seeds
60g sugar
70g water
2 tbsp salad oil
1 tsp salt
sprinkle of sichuan peppercorn

油皮
低粉 100克
猪油（白油）30克
20克糖
50克水

油酥
低粉60克
猪油 30克

内陷
糯米粉 60克
黑芝麻 20克
糖 60克
2大匙色拉油
1小匙盐
花椒少许

Directions/方法
(my own shaping modifications are marked in blue / 绿色字体是本人自己在整形上稍做调整的笔记）

– fry peppercorn and salt in a non-stick pan till salt turns yellow. dish up and set aside. add in sugar, water, and salad oil into pan and boil over medium heat till sugar dissolves and water boils. turn off heat, and add in glutinous rice flour, sesame seeds and the pre-fried salt/peppercorn. mix well. cover with cling wrap and place filling into freezer for 30 mins ~ the filling will not freeze up, so you do not need to worry. it will harden up slightly which makes it easier to handle. please note that the glutinous rice flour need not be pre-fried in advance.
烘干炒锅放入少许花椒和盐，炒至盐成黄色备用~~~~~糖、水、色拉油放锅中煮到水开糖化关火，加入糯米粉、芝麻和椒盐拌匀，放冰箱冷冻30分钟备用。糯米粉不用事先烤,，直接用就行，冷冻以后内馅不会冻上，变得凉凉的、油油的不再粘手，就很好操作了

– mix all the water dough ingredients and knead into a soft dough. set aside to rest
把油皮所有材料混合到一起，慢慢揉成团

– repeat the same process for oil dough ingredients
把油酥所有材料混合到一起，稍微加一点点耐心，揉成软软的油酥面团

– divide both water and oil dough into 8 equal portions and shape into a ball
把油皮和油酥等分成8份，各揉成小团团

place a portion of oil dough onto a water dough
将一份油酥摆如油皮中间

wrap oil dough inside water dough ~ shape and seal well
油皮包裹油酥揉成团球

Roll it out into a disc ~ about the shape of a dumpling wrapper
擀成饺子皮大小

make a three-fold (or envelope fold) so that the disc becomes a rectangle. rest for 15 mins
三折像叠被子一样成瘦长条，静置15分钟

After 15 mins, turn dough 90 degrees, and make another three fold
*please note that at this point, i rolled the dough out into a long rectangle sheet
再反向折三折
*至此，我将面条再次擀成一张又扁又长的长方形

instead of three fold, i made a four fold. rest dough 15 mins
以上步骤，我做了四折替代3折。 静置15分钟

shape rested dough into a ball
把横折、竖折后的外皮揉成团
*in order to make shaping easier, i first laid my dough on a piece of cling wrap with folds facing upwards
*为方便整形，我将静置过的面团摆在保鲜膜中央。折纹朝上

*pull four corners together
＊面团四角向内压

*then pull cling wrap together 
＊然后将保鲜膜收起

*twitch cling wrap opening tightly
＊保鲜膜收口拽紧

*unwrap cling wrap
*掀开保鲜膜

shape into a ball
揉成团

roll dough out into a disc and place a portion of filling into the middle of the dough. seal seams & shape into a ball
擀成饼子皮大小, 放馅做成圆球

flatten slightly and placed onto a greased baking sheet. brush egg yolk onto cake, and bake for 20 mins in preheated oven of 190 degrees C
*i pricked some holes on the cake with a toothpick after egg wash & my end product was about 6cm in diameter
稍压扁，放进涂过油的烤盘. 表面刷层蛋黄液，190度上下火烤20分钟就ok了
*刷上蛋黄液后，我在老公饼上用了牙签刺了几个小孔 ～ 我的成品约6厘米宽

i did not want sesame seeds all over my cake, so i concentrated only on a side of it
追求新意的我，只在饼上的边上撒上黑芝麻。。

Personal notes/温馨小贴士：

– i used 40g organic coconut flower sugar & 20g white sugar for the filling
馅料中的糖，我用了40克有机椰子花糖，和20克白砂糖
– i used coconut oil instead of salad oil
我用了椰子油替代沙拉油

another checked off my to-bake… YEAH！ 凸^-^凸

 

 

Pollution index: 46 (excellent)