Wife Cake 2.0 (with Candied Winter Melon) Recipe (老婆餅(新配方)) with Papa Fung
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- Опубліковано 10 лип 2024
- This new and improved recipe of this Chinese bakery classic makes the pastry even flakier than before. Also, with the addition of candied winter melon, it adds a bit more texture to the filling with some sweet chewy bits.
Timestamps:
0:00 Intro
00:17 Part 1: Filling
4:17 Part 2: Dough
4:20 Dough 1: Water Dough
5:49 Dough 2: Oil Dough
6:24 Dough Assembly
8:37 Part 3: Assembly
10:16 Finale
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WIFE CAKE 2.0 [老婆餅(新配方)] RECIPE
This recipe makes 14 wife cakes [製成十四塊]
INGREDIENTS [食材]
Filling [餡]
200g Candied Winter Melon [糖冬瓜]
2lbs Winter Melon [冬瓜]
150g Glutinous Rice Flour [糯米粉]]
80g White Sesame [白芝麻]
60g Unsalted Butter [牛油]
20g Rock Sugar [冰糖]
Wrapper [皮]
Water Dough [水皮]
150g Pastry Flour [低筋麵粉]
150g All Purpose Flour [中筋麵粉]
100ml Water [水]
50g Sugar [糖]
50g Lard [人造豬油]
1 Egg [蛋]
Oil Dough [油皮]
200g Pastry Flour [低筋麵粉]
200g Lard [人造豬油]
DIRECTIONS [製作]
Filling [饀]
1. Cube candied winter melon, set aside [糖冬瓜切碎備用]
2. Slice winter melon, blend it into slush, set aside [冬瓜切薄片放攪拌機攪碎備用]
3. Roast sesame until fragrant, set aside [芝蔴用白鑊炒香備用]
4. Roast rice flour until cooked, set aside [糯米粉用白鑊炒熟備用]
5. Cook winter melon slush until boiling, add in candied winter melon, cook until most water has evaporated, add in butter, rock sugar, continue cooking until sugar has melted, mix in sesame seeds and add in rice flour (a little bit at a time). Mix until combined. Set aside to cool [煑冬瓜茸至微滾加入糖冬瓜，煮至水份蒸發，加牛油和冰糖，至糖溶加芝蔴拌勻，分數次加入糯米粉撤底搞勻，待涼。]
6. Divide it into even pieces, roll into a ball shape, set aside in the fridge [平均分小份搓圓放置在雪柜備用。]
Wrapper [皮]
Water Dough [水皮]
1. Sift pastry flour and all purpose flour, make a well, place sugar and an egg in the middle. Combine the sugar and egg together, add in water and mix until combined, then slowly incorporate the flour into the mixture. Add in lard, continue mixing and kneading until a smooth dough has formed. Wrap and set aside in fridge for 1 hour. [混合粉料過篩開穴，糖和蛋放穴中先抓勻，加少許水拌勻撥入粉料搓，加入人造豬油搓揉成光滑麵糰，包好放置雪柜一小時。]
Oil Dough [油皮]
1. Sift all purpose flour and combine it with lard until a dough has formed. Set aside in the fridge for 1 hour [粉過篩混合人造豬油，搓成麵糰包好放置在雪柜一小時。]
Dough Assembly [組合麵糰]
1. Divide both the water dough and oil dough into even pieces. Flatten the water dough, place the oil dough in the middle and shape it into a ball. [取水皮和油皮平均分成同等小粒，壓平水皮，放油皮在中間包好搓成球狀。]
2. Roll the ball into a log shape, roll it into a flat rectangle, roll it up into a roll, flatten with your palm, fold it into thirds, set aside for 10 minutes [取球型麵糰略壓搓長，用棒擀薄卷起成蛋卷狀，用手壓扁摺三摺，放置十分鐘。]
3. Roll it out into flat discs, set aside [取小麵糰擀成碟狀備用。]
Assembly [組合]
1. Place filling into the middle of the disc, push the filling down with your thumb as you rotate and seal the sides by pinching the seams together [將饀料放在麵皮中間，包好搯實收口。]
2. Press it flat with your palm, roll it slightly thinner, slice 2 lines in the middle. Brush egg wash on top, sprinkle some sesame seeds. Bake at 350°F for 30 minutes. Serve. [用手壓扁再擀薄，在面鎅二刀掃蛋漿，灑芝蔴放在焗盤中，預熱焗爐350度焗三十分鐘即可。]
#wifecake #老婆餅 #sweetheartcake #wifecakerecipe
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Music/Sound Credits:
Epidemic Sound: Ring Wear Saga by Dusty Decks
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ
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Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod - Навчання та стиль
![[傳統老婆餅]-歷史悠久，傳統制作，一直深受大眾喜愛，酥松，軟滑餡香甜略帶少許韌性，配上糖冬瓜主料，甜潤爽口，風味獨特，軟糯酥松，層次分明，起發好，難怪人們一如既往對它鐘愛有加。](http://i.ytimg.com/vi/RP8162xZGV8/mqdefault.jpg)
這真是太好吃了、師傅好手藝！
Most perfect cake for with morning/afternoon tea.
超級中意食老婆餅😋一定要試吓自己整😃謝謝分享💜
多謝支持
講解精闢, 完全無廢話👍👍
😊
Loved this recipe so much. Thanks for sharing 😍👍
Thanks for trying it out!
Thank you for sharing your best recipe.
Thanks for watching!
My favorite biscuit, very clear instructions, I will now able to give it a try, thank you very much.
Let me know how it goes!
Woww this is really great recipe thanks for sharing with us 😀 😍😋😋👍🙏
😉
Thank you Mr Papa Fung
Np
Awesome !!
配方中的所謂人造豬油tenderflake lard，也有説法稱是純豬油：Canadians know Tenderflake lard in an instant: It’s a square pound of snow-white lard in a bright yellow box in the local grocery store’s baking aisle. Moms and grandmas have been stockpiling this lard-rendered pig fat, the highest grade from near the loin and kidneys-in pantries for generations.
Yummy !
😊
nice
Thanks😊
Thank you for sharing 👍👍
☺️
super fine love from india
Thxxxxx 😃
I love watching and learning the traditional Chinese food that you make. I have noticed that you have "rice flour" instead of "glutinous rice flour" in the description on the screen. But you had said "law mai fun"; when you were speaking. So which flour should it be? Please clarify. Thank you.
It’s glutinous rice flour. It’s labeled in the ingredient section in the pop up. The speech bubbles don’t have enough room to accommodate for the word “glutinous” every time it’s used, so I shortened it
@@PapaFungsKitchen Thank you for the clarification. I look forward to making it.
Hi papa fung, I want to make this for my parents. Can I use a stand mixer to make the oil dough and water dough or do I need to knead it by hand?
You can use a stand mixer, it makes life a lot easier for sure
Thank you for your fast reply!
谢谢冯师傅分享！❤️❤️❤️
请问冯师傅，多出的馅料可以放硬柜改天再用吗？谢谢
我從未試過.但應該是可以的。
Hi Papa Fung, what would be the instructions if I used a stand mixer for making the dough?
Hello, the instructions are the same. But it is easier to over mix when using a stand mixer. When you use your hand, you can tell the dough’s density and stop when the dough is just right.
The filling I made is a different consistency to yours. It’s like a sticky porridge consistency that can’t be wrapped in a ball. I did add fresh shredded coconut to the mixture . Is that what I did wrong?
好棒
多謝讚賞。
Papa Fung, did you change how you rolled out the dough? Is that why it's flakier?
Hello, this time I slammed the dough. Most importantly I have a mix of pastry flour and all purpose flour instead of one type of four. For the oil dough, I used lard instead of oil. Overall, there were tweaks to the ingredients and proportions/ratios of ingredients.
The rolling is not too different other than the addition of spamming the dough.
Hope that helps ☺️
@@PapaFungsKitchen Thank you! Hope we can get a veggie bao zi recipe/video from you in the future! :P
我試做了，人人都超like，多謝師傅嘅分享！
另外，想問一問糯米粉為什麼要先炒熟？謝謝指導
炒過嘅糯米粉會香啲，去粉味。
吸水交效果更好。
@@PapaFungsKitchen 明白，謝謝你
Can the lard for the oil dough be substituted with butter partially?
Yup, but the texture will be slightly different and it’ll taste more buttery instead of the traditional flavour
谢谢fung师傅上传分享❤️❤️❤️！ 但请问师傅，您做的饼成品后表皮平滑光亮不脱落。而我做的饼按照您的配方，成品后表皮裂开脱落，是什么原因？谢谢！
酥皮是比較容易脫落的。突別是熱的時候食
@@PapaFungsKitchen 谢谢师傅指教。只可惜出炉时无碰到已脱皮了。🙏
好想學做老婆餅。沒有糖冬瓜，可以用什麼代替？谢谢分享。
沒有糖冬瓜可以用冬瓜。做法一樣。但糖要加多一點。
I miss this snack mr.but i cant get the winter melon candy what to replace pls
You can make it without the candied winter melon. It’ll be more traditional without it, but you will need to add more rock sugar instead, since the candied winter melon is not added. You can adjust the sugar to your liking
@@PapaFungsKitchen ok thank u so much for recipe sir
No problem
Papa fung could you do barbecue pork pastry? (叉燒酥)
I will try when I master it
@@PapaFungsKitchen @
Can it still works without the candied winter melon?
Yup. The first version of this recipe doesn’t use candied winter melon
請問師父我焗的個皮漲得高是什麼原因？我有在面用刀界兩刀的
焗爐火太大、饀料水份太多、水油皮比例有問題。大多數都是這問題。
我试做了。 外皮真的很松化，一出炉就吃了两个。 我做到的馅料有点湿，可能炒到不够干，饼烤好了內馅还是有点湿，糯糯的口感。
多謝支持。加油。
請問油皮是200g低筋麵粉，200g人造豬油，混合埋成不到團
份量是對的。不成團，沒問題。只要放入雪櫃半小時，便容易運作。
謝謝
师父想请问一下冬瓜蓉是200g 吗？
糖冬瓜是200g，新鮮冬瓜是二磅。
@@PapaFungsKitchen 唔該晒
師傅，想請教下點解我包完水皮油皮之後，就開始好似甩皮咁嘅？我已經有用保鮮紙封面，應該唔會乾晒😢
可能你包水皮和油皮的時候，水皮收口不太實。
@@PapaFungsKitchen 唔該晒，我下次再留意下！
請問師父我煮個饀非常黏手係什麼原因？
是黏手的。因為是糯米粉的原故。可以用乾糯米粉做手粉會比較容易運作
馮师傅 请问問如果馅料全用新鲜冬瓜的話 份量是如何呢？谢谢
份量照舊。
只要加入80g糖，或者是你喜歡的甜度（冰糖最好）
多谢多谢
不放牛油可以吗？
你可以用人造豬油代替。
想問一下，用冬瓜做的餡和沒有用冬瓜的餡料，有什麼分別呢？如果冬瓜是季節性材料，不是常常見到。 如果不加冬瓜可以嗎？
的確冬瓜有季節性，如果沒有可以祇用糖冬瓜加水煮至軟再加已炒熟的糯米粉煮杰成饀料都可以 。
@@PapaFungsKitchen thank you！
可唔可以整條片教整潮州粉粿呀？唔該晒！你好犀利呀！
對唔住 ，因我做潮州粉果的經驗不足，唔敢獻醜
@@PapaFungsKitchen 你太謙虛啦 ：） 不過我都喜歡太你所有嘅影片，謝謝你！
簡單覆習化，全行用糖冬瓜做餡，全世界也有？
😂why is not wife 's receipts cake?
冯师傅你好、你的老婆饼熟馅做法，对于大量生产
很好，但不及伴馅香
原來一個餅可以甘複雜🥲
做多些少功夫，食味好啲都好嘅。
點解唔做多啲新片，等緊你出多啲菜式
因為工作太忙，所以冇時間做視頻。sorry.
你講解不是很淸楚又沒有中文配方。⬇️
饀料有：
冬瓜 2 Lbs
糖冬瓜200g
糯米粉150g
白芝麻80g
牛油50g
冰糖20g
皮分水皮 和油皮
水皮有：
低筋麵粉150g
中筋麵粉150g
水100ml
糖50g
蛋 1只
油皮有：
低筋麵粉200g
人造豬油200g
制作請看視頻，以作參考。
請問油皮和水皮可否之前做定放入雪櫃 之後才用會影響酥皮嗎？