• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

Sign in to follow this  
Followers 0
sheetz

Pictorial: Winter Melon Cakes (Wife Cakes)

11 posts in this topic

This is an adaptation of a recipe by cookbook author Amy Beh.

gallery_26439_3934_847575.jpg

Ingredients

Filling:

165g candied winter melon, chopped

20g toasted sesame seeds

20g toasted coconut flakes

60g cooked glutinous rice flour (koh fun)

80g water

4 tsp oil

Outer dough:

150g Gold Medal Harvest King flour (or 50/50 blend of bread and all purpose flours)

1 Tbl sugar (castor/superfine preferable)

1 1/2 tsp golden syrup

50g lard, melted

1/8 tsp vanilla

75g water

Inner Dough:

80g all purpose flour

65g lard (solid)

Glaze:

1 egg yolk mixed with a pinch of salt

Combine filling ingredients.

gallery_26439_3934_621467.jpg

Cover, and chill.

For outer dough, mix flour and sugar in a bowl, then stir in the rest of the ingredients until a soft dough is formed.

gallery_26439_3934_791535.jpg

Wrap with plastic and set aside.

For inner dough, blend flour and lard

gallery_26439_3934_456858.jpg

Wrap with plastic and chill for 30 min.

Divide the two doughs into eight equal portions and form each portion into a ball.

gallery_26439_3934_241404.jpg

Shape one of the outer dough pieces into a cup and place a ball of inner dough inside.

gallery_26439_3934_380140.jpg

Bring the outer dough edges up around the ball and pinch to close.

gallery_26439_3934_37355.jpg

gallery_26439_3934_618354.jpg

Repeat for the rest of the dough. Cover the dough balls with plastic and refrigerate for at least 15 min.

Roll one of the dough balls between the palms of your hands to form a cylinder.

gallery_26439_3934_70113.jpg

Roll it out to a oblong and roll it up jellyroll fashion.

gallery_26439_3934_120554.jpg

gallery_26439_3934_681860.jpg

gallery_26439_3934_1028452.jpg

Repeat for the rest of the balls.

Rotate the dough 90 degrees and repeat the last step for each of the balls, beginning with the ones you worked with first.

Cover the dough pieces and refrigerate for 30 min.

Divide the filling into eight equal portions. Place a dough portion on its edge and flatten with a rolling pin, making the edges slightly thinner than the middle. Place a portion of filling in the center and bring the edges up to cover. Pinch to close.

gallery_26439_3934_291897.jpg

gallery_26439_3934_31120.jpg

gallery_26439_3934_385359.jpg

Repeat with the rest of the dough and filling.

Wrap one of the filled pastries in plastic and press into a 3 inch mold. Here I'm using a plastic storage container but you can use anything like a cup or mug.

gallery_26439_3934_610313.jpg

gallery_26439_3934_95045.jpg

gallery_26439_3934_935080.jpg

Place pastries on a baking sheet and brush with glaze. Using a sharp knife cut two slits into each pastry.

gallery_26439_3934_28653.jpg

Bake in a 350F (180C) oven for 25 minutes.

gallery_26439_3934_847575.jpg


Edited by sheetz (log)

Share this post


Link to post
Share on other sites

Alright! Well done, sheetz! Post a cross-section shot too, please.


TPcal!

Food Pix (plus others)

Please take pictures of all the food you get to try (and if you can, the food at the next tables)............................Dejah

Share this post


Link to post
Share on other sites

It didn't occur to me to take a cross section this time because I did one already in the other thread. I'll just repost that one here.

gallery_26439_3934_110089.jpg

Share this post


Link to post
Share on other sites

Please keep my order of Salt and pepper Catfish and wife cakes in separate bags!

:laugh::laugh:

Skip the tartar sauce. Give me an extra wife cake instead - for my Mom, of course. :wink:


Dejah

www.hillmanweb.com

Share this post


Link to post
Share on other sites

That's a WOW... Sheetz! How do you spell BEAUTIFUL?


W.K. Leung ("Ah Leung") aka "hzrt8w"

Share this post


Link to post
Share on other sites

Oh, yum!!!!

Since I can buy these pretty easily here, I'll skip all the work. . . but any time you want to send some over, let me know and I'll PM my address! :biggrin:


SuzySushi

"She sells shiso by the seashore."

My eGullet Foodblog: A Tropical Christmas in the Suburbs

Share this post


Link to post
Share on other sites

OMG, that looks soooooo gooood, even the color is soo perfect, Thank god they dont make computer monitors in HI DEFINITON...i might try biting onto the screen!

They look just like the ones in the old fashion asian bakeries, but Sheetz yours would be sooo much better since you are "honest" in the amount of candied wintermelon you put in the filling!

hmm I don't bake as much as i used to but i think i will try making this in the near future...i will try next week while im on vacation!


...a little bit of this, and a little bit of that....*slurp......^_^.....ehh I think more fish sauce.

Share this post


Link to post
Share on other sites

Just to clarify, sheetz, the candied wintermelon are the ones sold for CNY, correct? They are about 5 cms x 1 cm?


Dejah

www.hillmanweb.com

Share this post


Link to post
Share on other sites
Just to clarify, sheetz, the candied wintermelon are the ones sold for CNY, correct? They are about 5 cms x 1 cm?

Yeah, here's a pic of the ones I used.

gallery_26439_3934_169334.jpg


Edited by sheetz (log)

Share this post


Link to post
Share on other sites

I wonder if I'd dare attempt these...my mom would be thrilled...

I'd have to take the monitor into the kitchen with me! :laugh::laugh:


Dejah

www.hillmanweb.com

Share this post


Link to post
Share on other sites

They're really not that hard to make. The only "tricks" to know are:

1. Keep the dough adequately chilled or else the inner dough might leak out when you roll them.

2. Make sure to give the dough enough resting time. Well rested dough rolls like clay, whereas unrested dough rolls like rubber bands.


Edited by sheetz (log)

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By liuzhou
      An old friend from England contacted me yesterday via Facebook with a couple of questions about Five Spice Powder.

      Thought there me be some interest here, too.

      Is there anything more typically Chinese than five spice powder (五香粉 - wǔ xiāng fěn)?
       
      Well, yes. A lot.
       
      Many years ago, I worked in an office overlooking London’s China town. By around 11 am, the restaurants started getting lunch ready and the smell of FSP blanketed the area for the rest of the day. When I moved to China, I didn’t smell that. Only when I first visited Hong Kong, did I find that smell again.
       
      In fact, FSP is relatively uncommon in most of Chinese cuisine. And if I ever see another internet recipe called “Chinese” whatever, which is actually any random food, but the genius behind it has added FSP, supposedly rendering it Chinese, I’ll scream.

      I get all sorts of smells wafting through the neighbourhood. Some mouth-watering; some horrifying. But I don't recall ever that they were FSP.
       
      But what is it anyway? Which five spices?
       
      Today, I bought four samples in four local supermarkets. I would have would have preferred five, but couldn’t find any more. It's not that popular.
       
      First thing to say: none of them had five spices. All had more. That is normal. Numbers in Chinese can often be vague. Every time you hear a number, silently added the word ‘about’ or ‘approximately’. 100 km means “far”, 10,000 means “many”.
       
      Second, while there are some common factors, ingredients can vary quite a bit. Here are my four.

      1.


       
      Ingredients – 7
       
      Star Anise, Fennel Seed, Orange Peel, Cassia Bark, Sand Ginger, Dried Ginger, Sichuan Peppercorns.
       
      2.
       

       
      Ingredients – 6
       
      Cassia Bark, Star Anise, Fennel Seed, Coriander, Sichuan Peppercorn, Licorice Root.

      3.
       

       
      Ingredients – 15
       
      Fennel Seeds, Sichuan Peppercorns, Coriander, Tangerine Peel, Star Anise, Chinese Haw, Cassia Bark, Lesser Galangal, Dahurian Angelica, Nutmeg, Dried Ginger, Black Pepper, Amomum Villosum, Cumin Seeds, Cloves.

      4.
       

       
      Ingredients – 6
       
      Pepper (unspecified – probably black pepper), Sichuan Peppercorns, Star Anise, Fennel Seeds, Nutmeg, Cassia.
       
      So, take your pick. They all taste and smell almost overwhelmingly of the star anise and cassia, although there are subtle differences in taste in the various mixes.
       
      But I don’t expect to find it in many dishes in local restaurants or homes. A quick, unscientific poll of about ten friends today revealed that not one has any at home, nor have they ever used the stuff!
       
       
      I'm not suggesting that FSP shouldn't be used outside of Chinese food. Please just don't call the results Chinese when you sprinkle it on your fish and chips or whatever. They haven't miraculously become Chinese!

      Like my neighbours and friends, I very rarely use it at all.

      In fact, I'd be delighted to hear how it is used in other cultures / cuisines.
    • By liuzhou
      For the last several years Cindy's* job has been to look after me. She takes care of my residence papers, my health insurance, my travel, my housing and associated repairs. She makes sure that I am supplied with sufficient cold beer at official banquets. And she does it all with terrific efficiency and great humour.
       
      This weekend she held her wedding banquet.
       
      Unlike in the west, this isn't held immediately after the marriage is formalised. In fact, she was legally married months ago. But the banquet is the symbolic, public declaration and not the soul-less civil servant stamping of papers that the legal part entails.
      So tonight, along with a few hundred other people, I rolled up to a local hotel at the appointed time. In my pocket was my 'hong bao' or red envelope in which I had deposited a suitable cash gift. That is the Chinese wedding gift protocol. You don't get 12 pop-up toasters here.
       
      I handed it over, then settled down, at a table with colleagues, to a 17 or 18 course dinner.
       
      Before we started, I spotted this red bedecked jar. Shaking, poking and sniffing revealed nothing.
       
       
      A few minutes later, a waitress turned up and opened and emptied the jar into a serving dish. Spicy pickled vegetables. Very vinegary, very hot, and very addictive. Allegedly pickled on the premises, this was just to amuse us as we waited for the real stuff to arrive.
       
       
      Then the serious stuff arrived. When I said 17 courses, I really meant 17 dishes. Chinese cuisine doesn't really do courses. Every thing is served at roughly the same time. But we had:
       
      Quail soup which I neglected to photograph.
       
      Roast duck
       
      Braised turtle
       
      Sticky rice with beef (the beef is lurking underneath)
       
      Steamed chicken
       
      Spicy, crispy shell-on prawns.
       
      Steamed pork belly slices with sliced taro
       
      Spicy squid
       
      Noodles
       
      Chinese Charcuterie (including ducks jaws (left) and duck hearts (right))
       
      Mixed vegetables
       
      Fish
       
      Cakes
       
      Fertility soup! This allegedly increases your fertility and ensures the first born (in China, only born) is a son. Why they are serving to me is anyone's guess. It would make more sense for the happy couple to drink the lot.
       
      Greenery
       
      Jiaozi
       
      There was a final serving of quartered oranges, but I guess you have seen pictures of oranges before.
       
      The happy couple. I wish them well.
       
      *Cindy is the English name she has adopted. Her Chinese name is more than usually difficult to pronounce. Many Chinese friends consider it a real tongue-twister.
    • By liuzhou
      A few days ago, I was given a lovely gift. A big jar of preserved lemons.
       
      I know Moroccan preserved lemons, but had never met Chinese ones. In fact, apart from in the south, in many parts of China it isn't that easy to find lemons, at all.
       
      These are apparently a speciality of the southern Zhuang minority of Wuming County near Nanning. The Zhuang people are the largest ethnic minority in China and most live in Guangxi. These preserved lemons feature in their diet and are usually eaten with congee (rice porridge). Lemon Duck is a local speciality and they are also served with fish. They can be served as a relish, too. They are related to the Vietnamese Chanh muối.
       
      I'm told that these particular lemons have been soaking in salt and lemon juice for eleven years!
       

       

       
      So, of course, you want to know what they taste like. Incredibly lemony. Concentrated lemonness. Sour, but not unpleasantly so. Also a sort of smoky flavour.
       
      The following was provided by my dear friend 马芬洲 (Ma Fen Zhou) who is herself Zhuang. It is posted with her permission.
       
      How to Make Zhuang Preserved Lemons
      By 马芬洲
       
      Zhuang preserved lemons is a kind of common food for the southern Zhuang ethnic minority who live around Nanning Prefecture of Guangxi Zhuang Autonomous Region in China. The Zhuang people like to make it as a relish for eating with congee or congee with corn powder. This relish is a mixture of chopped preserved lemons, red chilli and garlic or ginger slice in soy sauce and peanut oil or sesame oil.
       

       
      Sometimes the Zhuang people use preserved lemons as an ingredient in cooking. The most famous Zhuang food in Guangxi is Lemon Duck, which is a common home cooked dish in Wuming County, which belongs to Nanning Prefecture.
       
      The following steps show you how to make Zhuang preserved lemons.
       
      Step 1 Shopping
      Buy some green lemons.
       
      Step 2 Cleaning
      Wash green lemons.
       
      Step 3 Sunning
      Leave green lemons under the sunshine till it gets dry.
       
      Step 4 Salting
      If you salt 5kg green lemons, mix 0.25kg salt with green lemons. Keep the salted green lemons in a transparent jar. The jar must be well sealed. Leave the jar under the sunshine till the salted green lemons turn yellow. For example, leave it on the balcony. Maybe it will take months to wait for those salted green lemons to turn yellow. Later, get the jar of salted yellow lemons back. Unseal the jar. Then cover 1kg salt over the salted yellow lemons. Seal well the jar again.
       
      Step 5 Preserving
      Keep the sealed jar of salted yellow lemons at least 3 years. And the colour of salted yellow lemons will turn brown day by day. It can be dark brown later. The longer you keep preserved lemons, the better taste it is. If you eat it earlier than 2 years, it will taste bitter. After 3 years, it can be unsealed. Please use clean chopsticks to pick it. Don’t use oily chopsticks, or the oil will make preserved lemons go bad. Remember to seal the jar well after picking preserved lemons every time.
    • By JesseK
      Hello,
       
      hoping someone can help me with some workflow questions. I've recently taken over the pastry role in a small tasting menu restaurant and we'd like to produce molded chocolate truffles for either mignardise or take-aways. We have 5 poly trays of molds that hold 40/tray and we'd like to produce roughly that many per week (200). Time and space is tight so I'd like to do this in one go, once per week. The problem I'm having is I don't know the proper workflow for creating this many candies at once. We do not have a tempering machine so it would be stovetop tempering. Is it possible to do that in one go with one big bowl of chocolate? In the past I've made truffles, but always discarded the chocolate after filling the molds. Is it a bad idea to put chocolate from the molds back into the large batch of tempered chocolate? (i.e. fill the molds with chocolate, let the shell set (1-2 mins) then when tipping the chocolate out, can that be tipped back into the large batch?) Also, any tips for large batch tempering of chocolate? We don't have a marble slab so the seeded method is really the only one. The real question is how can I keep a large batch of chocolate tempered for the time it takes to produce 200 molded candies? We have minimal equipment for this kind of operation and I'd be tempering over a double boiler then using ambient heat from a frenchtop to maintain temperature. 
       
      Is this too much to do without a tempering machine? I'm worried about maintaining the temperature of the tempered chocolate during the time it takes to fill 200 molds with filling. I know I can retemper if I lose it but I really need to work fast and efficiently to get this done in the timeframe that I have (~1hr). If anyone has some insight into a workflow it would be much appreciated. 
       
      Thanks,
       
      Jesse
    • By nonkeyman
      I finally found a place better than Molly Moons.
      In Seattle Washington for Ice Cream. I was actually not very found of Molly Moons. It is to cloy for me. Has anyone here been to Sweet Alchemy?(They don't have a website yet...so here is a blurb about them)
       
      It is on 43rd and University Way. I thought it was Haagan Daz still because they haven't changed the banner. It is really good! They just are slightly expensive...3.80$ for their cheapest cone. I forgot to check if they have a children's scoop. They do a lot of fun and solid flavors. A tale of two teas, butter beer, Blueberry Lavender, Chai Tea, etc. They even have a very good vegan option called Monkey Berry Bash! It is made with coconut milk and really is quite good.
       
      Besides the price. I think it is worth to go once!
  • Recently Browsing   0 members

    No registered users viewing this page.