Baked 烘
Traditional Wife Biscuits (Lo Po Beng) Recipe: The Secret to Flaky Dim Sum
Lo Po Beng (老婆餅) is a legendary Cantonese pastry known for its multi-layered, shattered-glass crust and a chewy, sweet winter melon center. This recipe focuses on the technical mastery of 'water-and-oil' dough lamination to bring professional dim sum quality to your home kitchen.
- Prep
- 60 min
- Cook
- 25 min
- Serves
- 12
- Level
- Advanced
- Per serving
- 280 kcal
Method
Prepare the Winter Melon Filling. If using raw winter melon, steam it in your bamboo steamer over high heat for 20 minutes until translucent and soft. Mash the melon and mix with sugar, toasted sesame seeds, and the cooked glutinous rice flour until a tacky, cohesive ball forms. Divide into 12 equal portions and chill.
Create the Water Dough. Combine flour, sugar, and lard. Gradually add the 100ml water (50% hydration). Knead for 10 minutes until smooth and elastic. This elasticity is vital for holding the layers without tearing. Cover and rest for 40 minutes.
Create the Oil Dough. Mix cake flour and lard until a paste forms. Do not overwork. Divide into 12 balls. Divide the rested Water Dough into 12 balls.
Lamination. Flatten a water dough ball and place an oil dough ball in the center. Pleat the edges upward—exactly 12 small pleats—to seal the oil dough completely. Roll the ball into a long oval, then roll it up like a cigar. Turn 90 degrees and repeat. Rest these 'cigars' for 15 minutes.
Assembly. Flatten a dough cigar into a circle. Place the filling in the center. Use a 'tiger's mouth' grip to pleat and seal the dough over the filling. Flatten slightly into a disk. Use a knife to score two parallel slashes across the top to allow steam to escape.
Final Prep. Brush with egg yolk wash and sprinkle with extra sesame seeds.
Baking. Preheat oven to 200°C (390°F). Bake for 15-18 minutes until the tops are golden brown and the layers have visibly puffed and separated.
Notes
Resting time is non-negotiable; it relaxes the gluten, preventing the dough from shrinking back during rolling.
The 'Water Dough' must be 50-55% hydration; too dry and it will crack, too wet and it will merge with the oil dough, losing layers.
Use lard if possible; it has the highest melting point and the largest fat crystals, which creates the superior flaky texture traditional to Lo Po Beng.
When sealing the filling, ensure the pleats are tight and gathered at the bottom to prevent the winter melon from leaking during baking.
