Spouse’s cake is among the signature pastries of a Chinese language bakery, and it was one in every of my favourite snacks rising up in Beijing. A bit much like Dan Huang Su, spouse’s cake is a layered pastry that’s crammed with a candy filling that’s gooey and chewy, a little bit much like the feel of mochi. The perfect ones have delicate, shattering layers and a filling that’s not too candy and fairly aromatic. 

Spouse’s cake may not style as decadent as a candy Western pastry, but it surely holds a particular place in my coronary heart. To me, the most important enchantment is the chewy filling, which is often constituted of winter melon, glutinous rice flour, sugar, and aromatics like sesame and coconut. You is perhaps shocked {that a} candy pastry makes use of a winter squash as filling. In the event you’re not aware of winter melon, it’s a very gentle squash with a excessive moisture content material. It’s generally utilized in Chinese language pastries for its texture. Glutinous rice flour, or sticky rice, is one other key ingredient. It creates a bouncy and chewy texture that’s much like Japanese mochi. As soon as cooked with winter melon, it creates a really enjoyable texture that pairs properly with the flaky pastry. 

Once I moved to the US, I actually missed my favourite childhood sweets. And that’s why I developed this recipe, so I may recreate it at dwelling. 

Why this recipe

Once I developed this recipe, I referred to many current recipes for spouse’s cake, and made just a few modifications that make this recipe stand out.

1. Utilizing winter melon as a substitute of candied winter melon within the filling. Most on-line recipes use candied winter melon or a mixture of each. I averted utilizing candied winter melon as a result of it’s a specialty ingredient that’s laborious to search out, and it’s too candy for my style. My recipe takes a little bit longer to prepare dinner the winter melon puree, but it surely leads to a significantly better taste and texture that’s much like Chinese language bakery items.
2. Changed low-gluten flour with all-purpose flour. Low-gluten flour (it comprises much less gluten than cake flour) is commonly utilized in Chinese language pastry dough. Once I was creating the recipe, I discovered a formulation that works with all-purpose flour and yields a flaky dough. 
3. A way more aromatic filling. There are lots of methods to make the spouse’s cake filling. I used coconut oil, shredded coconut and sesame seeds to create a filling that’s gentle but very aromatic, which I believe is superior even to a number of the Chinese language bakery pastries. 

Making a spouse’s cake is unquestionably not a small mission you possibly can sort out on a weeknight, and it requires some endurance. However relaxation assured, Chinese language layered pastry dough is way simpler to work with than croissant dough, as a result of it doesn’t require fixed refrigeration and is sort of forgiving.

Substances

I grouped the substances for my spouse’s cake into 4 teams. 

Filling

The principle substances within the filling are glutinous rice flour (or referred to as sticky rice flour) and winter melon. Each present construction and create the bouncy, chewy texture. Shredded coconut, sesame seeds, coconut oil, sugar, salt and floor ginger create the principle taste profile, which is calmly candy and nutty, with a light coconut perfume. 

Water dough & oil dough

The pastry is made with two forms of dough: a water dough and an oil dough. The water dough creates the flaky crust, and the oil dough types the layers in between. 

The principle substances within the water dough are all-purpose flour, butter and ice water, which give the feel. Powdered sugar and salt calmly season the dough.

The oil dough is made with cake flour and lard. You should use shortening to exchange the lard, however I discovered lard creates a significantly better texture and taste. In comparison with a croissant dough, the oil dough acts like butter, but it surely’s way more stabilized and doesn’t require refrigeration. 

Learn how to make

Making spouse’s cake may appear to be a really lengthy course of, as a result of it’s! However relaxation assured, in the event you observe alongside, every step shouldn’t be as sophisticated as you suppose. I additionally tried to make use of as many pictures as potential to exhibit tips on how to work the water dough and oil dough into the pastry, which could sound tremendous complicated while you learn by the recipe.

Make the filling

Make the filling first, as a result of it requires time to chill off fully. 

1. Minimize the winter melon. I like to make use of an enormous knife to take away the winter melon pores and skin and seeds. For the pores and skin, it is best to slice off the robust half, till no apparent inexperienced shade is connected. For the seed part, slice off the half that’s connected to the seeds that could be very comfortable. That half has a spongy texture that you just’ll need to do away with. 

2. Puree the winter melon. I used my Magic Bullet blender to puree the winter melon as a result of it’s such a small amount. Winter melon comprises a whole lot of moisture, so it is best to have the ability to mix it with out including any liquid. Measure out 150 grams of puree. 

3. Toast the glutinous rice flour. Begin with a chilly pan and toast the flour till it simply turns off-white. This step is essential, so the glutinous rice flour doesn’t have a uncooked style when blended into the filling.

4. Grind the sesame seeds and shredded coconut. I prefer to grind each in my mortar and pestle, so that they nonetheless have some texture. You can too use a spice grinder. 

5. Prepare dinner the winter melon puree. Add coconut oil, water, sugar and salt, then prepare dinner till barely thickened. Then add the shredded coconut and sesame seed combination and floor ginger. Prepare dinner till a lot of the water has evaporated.

6. Add toasted glutinous flour. Flip to low warmth and add the glutinous flour just a few instances, and stir with a spatula continually till the flour is blended in evenly.  Prepare dinner for an additional 1 to 2 minutes till the combination could be very thick and translucent.

7. Divide the filling. Switch the cooked filling right into a bowl and canopy with plastic wrap pressed instantly onto the floor to forestall pores and skin from forming. As soon as cooled, divide into 8 even parts and form into balls. Cowl and put aside. 

Make the pastry dough

1. Combine and knead the water dough. Sift the all-purpose flour, powdered sugar, and salt, then add butter and water. Combine till the liquid is absorbed, then knead the dough till easy and elastic. I choose utilizing a stand mixer for this step as a result of it yields a smoother dough, however I do admit that it’s a really small dough and you have to to cease and scrape the mixer just a few instances in between. You may completely hand knead the dough additionally. Cowl and let it relaxation for 10 minutes.

2. Make the oil dough. Work the lard into the cake flour utilizing your arms till a dough types, then knead till it’s easy. Cowl and relaxation for five minutes. 

3. Divide the water and oil dough. As soon as rested, divide the water dough into 8 even items, then form them into balls. Then divide the oil dough into 8 even items and form them into balls. All the time maintain them coated when not engaged on them. 

4. Assemble the pastry dough. Flatten a ball of water dough together with your palm and unfold it together with your fingers in order that the middle is thicker than the perimeters, about 3 1/4” (8 cm) vast. Place a ball of oil dough within the heart. Wrap the water dough across the oil ball and pinch on the prime to seal it. 

Form the ball to easy it out. Set it apart and canopy it.

Assemble spouse’s cake

That is probably the most complicated half, as a result of the best way to fold the pastry dough is sort of distinctive right here and it’s a little bit laborious to explain with phrases. That’s why I included many step-by-step footage to obviously present you tips on how to roll out and kind the pastry dough, so you possibly can assemble your spouse’s desserts with confidence.

1. Roll pastry dough the first time. Take a fashioned ball, sealed-side down, and flatten it together with your palm. Gently roll it right into a 5” (12.5 cm) lengthy strip.

2. Roll up.  Flip it over so it’s seam-side up. Ranging from the brief facet, roll it right into a thick jelly roll. 

3. Second roll. Flip the roll 90° and flatten it together with your hand. Once more roll it right into a 5”(12.5 cm) strip.

4. Second roll up. Roll the oval right into a jelly roll once more. 

5. Press the roll. Take a roll and press into the center so the swirled ends are pressed out.

6. Type the spherical. Fold the swirled ends into the middle and press them down so {that a} flat disc is fashioned. 

7. Roll out the dough. Roll the disc out in order that it’s 4” (10 cm) in diameter. 

8. Wrap the filling. Place the filling within the heart. Elevate and stretch the dough over the paste ball to cowl fully, and pinch to seal. Roll between your palms to easy it out.

9. Roll out the stuffed dough. Flatten the ball gently together with your palm. Then roll right into a flat disk that’s about  3 1/4” (8 cm) in diameter. 

10. Slice the spouse’s cake. Gently slice two sleets on the highest of the assembled cake. 

11. Garnish the highest. I like to make use of egg yolks to brush the spouse’s cake, so it has a vivid yellow shade as soon as baked. Then moist your fingertip with water and dip it into the sesame seeds so the seeds follow your finger. Faucet the highest of every pastry to brighten.

12. Bake the spouse’s cake. Bake at 350°F (176°C) for 15 to twenty minutes, till the egg wash turns golden and the pastries are cooked by and flaky. As soon as performed, take away from the baking sheet from the oven and let cool for quarter-hour earlier than serving.

That’s it! Phew. I do know it is a tremendous lengthy course of. As soon as the spouse’s desserts are baked, allow them to cool off a bit earlier than digging in. They’re flaky and nutty, with a aromatic chewy filling. I hope you get pleasure from!

Learn how to serve and retailer

I choose to serve my spouse’s cake barely heat or at room temperature with a cup of scorching tea. The crust can be crispy and flaky, whereas the filling stays comfortable and chewy. 

Spouse’s cake might be saved at room temperature for 2 days or so, however for longer storage, I like to recommend storing them within the fridge or freezer. As soon as saved within the fridge or freezer, I choose to heat up the cake within the oven to convey again its texture and serve it barely heat. Notice, the longer you retailer them, the filling will progressively dry out, so it is best to get pleasure from them quickly or retailer them within the freezer for longer storage. 

Regularly requested questions

I like do-it-yourself spouse’s cake as a result of the chewy mochi-like filling is nutty and never too candy, and way more aromatic than retailer purchased varieties. I will even present you tips on how to make a Chinese language pastry dough with a flaky layered crust that’s mild and crispy.

Prepare dinner ModeStop your display screen from going darkish

Make the filling

• Add the glutinous rice flour into a chilly pan and warmth over medium warmth. Stir and prepare dinner the flour till the colour turns off-white and you’ll scent some nuttiness coming from the flour, 5 minutes or so.

• Add the shredded coconut and sesame seeds right into a grinder or utilizing a mortar and pestle, coarsely grind each.

• Peel the winter melon by eradicating the robust pores and skin by 1/4” (4mm) utilizing a knife, till no inexperienced pores and skin is seen on the flesh. Take away the seeds utilizing a knife by chopping off the comfortable half between the seeds and the flesh. Chop the melon into 1” (2.5 cm) items to yield barely over 150g, then puree in a blender till easy.

• Weigh 150g of the purée right into a medium saucepan and add the 36 g water, 30 g coconut oil, 75 g sugar, and 1/4 teaspoon salt. Convey to a simmer over medium warmth, stirring often, about 5 minutes, or till barely thickened.

• Add the shredded coconut and sesame seed combination and floor ginger, and proceed to prepare dinner till a lot of the liquid has evaporated.

• Flip to low warmth. Add in toasted glutinous rice flour in a number of rounds, stirring very totally by scraping the pan between additions. Prepare dinner and stir for an additional 1 to 2 minutes till the combination could be very thick and translucent. Switch to a bowl, cowl with plastic wrap pressed instantly on the floor to forestall pores and skin from forming, let cool fully.

• As soon as cool, divide filling into 8 equal parts, rolling paste into balls. Cowl and put aside.

Make water dough

• Sift the 90 g all-purpose flour, powdered sugar, and salt into the bowl of a stand mixer. Add the butter and ice water. Combine with a spatula till a tough dough types. Place the bowl within the mixer with the dough hook attachment. Drape a bit of the dough over the hook. Flip the mixer to setting 4 and knead till easy and elastic, about 10 minutes. Relying on the scale of your mixer, it might be essential to cease the kneading sometimes and elevate the dough over the hook (*Footnote 1). You can too hand knead the dough. To check the dough, stretch it into a skinny semi clear sheet and it ought to maintain properly. Knead a bit longer, if wanted. As soon as performed, cowl the dough and relaxation for 10 minutes.

Make the oil dough

• Mix the 110 g cake flour and shortening in a medium-sized bowl. Combine and press it collectively utilizing your arms, till the dough types. Additional form and knead it on a working floor till uniform and easy. Cowl and relaxation for five minutes.

Put together the pastry dough (*Footnote 4)

• Divide the water dough into 8 even items. Work on one dough at a time, use your arms to drag the dough in the direction of the middle, till it types a ball. Pinch to seal the tip and put aside. All the time cowl the dough with plastic wrap.

• Divide the oil dough into 8 even items. Type each bit right into a dough ball utilizing your arms, protecting them as you go.

• Flatten a ball of water dough together with your palm and unfold it together with your fingers in order that the middle is thicker than the perimeters, about 3 1/4” (8 cm) vast. Place a ball of oil dough within the heart. Elevate the perimeters of the water dough over the oil dough to wrap it and pinch on the prime to seal it. Form the ball to easy it out. Set it apart and canopy it. Repeat with all items of dough.

Assemble

• Preheat the oven to 350°F (176°C).

• Take a fashioned ball, sealed-side down, and flatten it together with your palm. Gently roll it right into a 5” (12.5 cm) lengthy strip. Flip it over so it’s seam-side up. Ranging from the brief facet, roll it right into a thick jelly roll. Flip the roll 90° and flatten it together with your hand. Once more roll it right into a 5”(12.5 cm) strip after which right into a jelly roll. Cowl and put aside. Repeat with the remaining balls.

• Starting with the primary roll you made, take a roll and press into the center so the swirled ends are pressed out. Then fold the swirled ends into the middle and press them down so {that a} flat disc is fashioned. Roll this disc out in order that it’s 4” (10 cm) in diameter. Place the filling within the heart. Elevate and stretch the dough over the paste ball to cowl fully, and pinch to seal. Roll between your palms to easy it out. Flatten gently together with your palm. Then roll right into a flat disk that’s about 3 1/4” (8 cm) in diameter. Repeat with all of the dough and canopy all of the dough items with plastic wrap as you achieve this. (*Footnote 5)

• Line a baking tray with parchment paper. Place the pastries on it, a minimum of 1” (2.5) aside. Gently slice two slits on the highest.

• Evenly beat the yolk. Brush a skinny layer of the egg wash onto the tops of the pastries. Wait 5 minutes and brush with a second layer of yolk.

• Moist your fingertip with water and dip it into the sesame seeds so the seeds follow your finger. Faucet the highest of every pastry to brighten.

• Bake at 350°F (176°C) for 15 to twenty minutes, till the egg wash turns golden and the pastries are cooked by and flaky. As soon as performed, take away the baking sheet from the oven and let cool for quarter-hour earlier than serving.

Storage

• After fully cooling, you possibly can retailer the baked desserts in an hermetic container at room temperature for as much as 2 days, within the fridge for as much as 2 weeks, or within the freezer for 3 months.

Ingredient Substitution Information

1. In case your stand mixer is simply too huge for the dough, the dough might flatten on the underside after kneading for some time. You’ll must elevate the dough onto the hook and restart the mixer.

Serving: 1serving, Energy: 321kcal, Carbohydrates: 36.2g, Protein: 4.2g, Fats: 18.2g, Saturated Fats: 10.4g, Ldl cholesterol: 68mg, Sodium: 67mg, Potassium: 88mg, Fiber: 1.9g, Sugar: 9g, Calcium: 34mg, Iron: 2mg

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