Chinese Wedding Cake
Delight in the intricate layers and traditional flavors of Chinese Wedding Cake, a pastry that combines flaky, melt-in-your-mouth crusts with a rich and aromatic winter melon filling. Perfect for special occasions or as an indulgent treat, these delicate cakes are crafted using two types of dough—water dough and oil dough—which are artfully rolled and layered to achieve their signature texture. The filling, a sweet and smooth blend of grated winter melon, sugar, and a touch of creamy milk powder, brings a hint of nostalgic charm to every bite. Sprinkled with sesame seeds and baked to golden perfection, these pastries not only make a stunning addition to festive tables but also highlight the timeless artistry of Chinese baking. Whether you're celebrating a wedding or simply savoring their unique sweetness, these wedding cakes are a must-try homage to tradition.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 90 g Butter (unsalted, softened)
- 40 g Powdered sugar
- 60 ml Water
- 300 g Winter melon (peeled, grated, and cooked)
- 100 g Sugar
- 25 g Glutinous rice flour
- 1 tbsp Vegetable oil
- 2 tbsp Milk powder
- 1 tbsp Sesame seeds
- 1 Egg yolk
Instructions
In a mixing bowl, combine 150g of all-purpose flour, 60g of butter, and 40g of powdered sugar. Mix until the texture resembles coarse crumbs. Gradually add 60ml of water and knead into a smooth dough. Cover and let rest for 20 minutes. This will be the water dough.
In a separate bowl, mix the remaining 100g of all-purpose flour with 30g of butter to form a soft, pliable dough. This will be the oil dough. Cover and let rest for 20 minutes.
To make the winter melon filling, heat a pan over medium heat and add the grated cooked winter melon, 100g of sugar, 25g of glutinous rice flour, 1 tbsp oil, and 2 tbsp of milk powder. Stir continuously until the mixture thickens and forms a smooth paste. Let it cool completely.
Preheat the oven to 180°C (356°F) and line a baking sheet with parchment paper.
Divide both the water dough and oil dough into 12 equal portions. Flatten a piece of water dough, place a piece of oil dough in the center, and wrap the water dough around it. Roll it out into an oval shape, then roll it up like a jelly roll. Repeat this process for all portions and rest for 10 minutes.
Roll out each dough portion again into a circle. Place a small ball of winter melon filling in the center. Wrap the dough around the filling, pinching to seal the edges. Gently flatten the filled pastry with your hand to form a disc shape.
Place the discs onto the prepared baking sheet. Brush the tops with egg yolk and sprinkle with sesame seeds.
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and flaky.
Let the pastries cool slightly before serving. Enjoy these delicate and flaky Chinese Wedding Cakes as a treat or for special occasions!
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 7 mg | 0% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 12.5 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
