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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 35 minutes

• Source

  All Recipes

| 1. Sift together 2 cups of cake flour and 2/3 cup of confectioners' sugar in a mixing bowl. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Stir 1/2 cup of water into the flour mixture until dough is formed. Cover and refrigerate for 20 minutes. Meanwhile, sift together 2 cups of cake flour with 2 tablespoons of confectioners' sugar in a small bowl. Knead in 1/2 cup shortening until dough is formed. Cover and refrigerate for 20 minutes. | 2. Boil the candied waxgourd in 1/2 cup of water until candy is nearly tender. Drain and place in a blender. Blend waxgourd to a paste. Sift sweet rice flour and superfine sugar together in a bowl, then mix in the sesame seeds. Stir in 1/4 cup shortening and waxgourd paste. Gradually stir in 2/3 cup of water, mixing until dough forms. | 3. Preheat an oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper. | 4. Divide each dough mixture into 25 equal portions. Take one portion of the the butter dough and roll out in the shape of a circle. Wrap one portion of the shortening dough with the butter dough in the shape of a ball, then roll the combined ball into an oval shape. Roll the dough up, lengthwise, into a tube shape then roll out once more into a long strip. Roll the dough up lengthwise again, pressing the ends down to secure. Shape the dough into a circle and place the sweet rice flour dough into the center. Wrap the outer dough around the filling creating a ball. Flatten the pastry into a circle and place seam side down on the prepared baking sheet. Repeat with the remaining portions. Prick holes on the top of each pastry using a fork. Brush each pastry with egg yolk. | 5. Bake in the preheated oven until golden brown, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cake flour	2	cups		991.88	213.8022	22.468000000000004	2.3564
confectioner sugar	2/3	cup		-	-	-	-
butter	1/4	cup		342.0	15.714	10.686	28.8
water	1/2	cup		0.0	0.0	0.0	0.0
cake flour	2	cups		991.88	213.8022	22.468000000000004	2.3564
confectioner sugar	2	tablespoons		-	-	-	-
vegetable shortening	1/2	cup		922.5	0.0	0.0	102.5
waxgourd	1	cup	candied	17.16	3.96	0.528	0.264
water	1/2	cup		0.0	0.0	0.0	0.0
rice flour	1 1/2	cups	sweet	867.42	189.9081	14.1015	3.3654
superfine sugar	3/4	cup		580.5	149.97	0.0	0.0
sesame seed	1/4	cup	toasted	342.0	15.714	10.686	28.8
vegetable shortening	1/4	cup		922.5	0.0	0.0	102.5
water	2/3	cup		0.0	0.0	0.0	0.0
egg yolk	1		beaten	54.74	0.6103	2.6962	4.5118

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.