Wife Cakes (老婆餅)

For visual step-by-step instructions, refer to the photos in the post.

Make the filling:

1. Combine finely chopped candied wintermelon, sesame seeds, shredded coconut, cooked glutinous rice flour (koh fun), coconut oil and water together in a bowl. Mix together.
2. Divide the filling into 8 balls, about 28g each.

Make the Water Dough:

1. Mix together cake flour, lard and water in a small bowl.
2. Divide into 8 portions about 23g each. Cover and let it rest for 30 minutes at room temperature.

Make the Oil Dough:

1. In a separate bowl, mix together cake flour and lard.
2. Divide into 8 portions about 16g each. Cover and let rest for 30 minutes at room temperature.

Assemble:

1. Preheat oven to 400°F/204°C. Line a large baking tray with parchment paper.
2. Roll out the Water Dough into a round disc. Place 1 ball of Oil Dough in the centre of the water dough and gather the seams to enclose.
3. Flatten dough into an oval/oblong shape with a rolling pin.
4. Coil up the dough (jelly roll style). Repeat with the remaining dough, cover and let it rest for 20-30 minutes.
5. After resting, rotate the coiled dough 90 degrees, flatten with a rolling pin and coil it up again (jelly roll style) to build up the flaky layers and let it rest for another 20 minutes.
6. Push down the centre of the dough (seam-side up) with one thumb and pinch the two ends up together with the other thumb and forefinger.
7. Flatten the dough with your palm.
8. Roll out the dough with a rolling pin.
9. Place the wintermelon filling in the centre of the dough and gather up the seams to enclose.
10. Gently flatten the dough into a large disc using a rolling pin. Be careful not to puncture the dough.
11. Make 2 parallel slits on the top of the disc.
12. Combine the egg yolk and water to make an egg wash. Lightly brush the tops with egg yolk wash and sprinkle some sesame seeds (optional). Repeat with the remainder.
13. Bake at 400°F/204°C for 20-25 minutes until golden brown and flaky.
14. Remove from oven and cool on a rack.