Chinese Wife Cake (Lo Paw Bang)

• Filling
• 250 g winter melon, strips, candied, chopped
• 60 g sesame seeds, toasted
• 65 g caster sugar
• 80 g glutinous-rice flour, cooked (koh fun)
• 120 ml water
• 2 tablespoons oil
• Water dough
• 150 g high-protein flour, sifted
• 150 g plain flour
• 2 tablespoons caster sugar
• 1 tablespoon golden syrup
• 100 g shortening
• 1/4 teaspoon vanilla essence
• 150 ml water
• Oil dough
• 120 g plain flour, sifted
• 100 g shortening
• Glaze
• 1 egg, beaten with 1/8 tsp salt

1. Preheat oven at 180u0b0C.
2. Mix filling ingredients. Divide into 60g portions.
3. Mix water dough ingredients. Set aside for 1/2 hour. Divide into as many pieces as there are filling portions.
4. Mix flour and shortening. Place in plastic wrap and place in fridge for 1/2 hour. Divide into portions also.
5. Wrap oil dough in water dough. Roll flat into round pieces.
6. Place filling in dough and flatten. Brush egg glaze.
7. Place cakes on greased cookie sheet and bake at 180C for 20-25 minutes.

filling, winter, sesame seeds, caster sugar, flour, water, oil, water, flour, flour, caster sugar, golden syrup, shortening, vanilla essence, water, flour, shortening, egg

Taken from www.food.com/recipe/chinese-wife-cake-lo-paw-bang-185732 (may not work)