This recipe for Jam Tartlets brings together 4 cups all-purpose flour, 1/4 teaspoon salt, 8 ounces butter or 8 ounces margarine in a practical dish for home cooking. It takes about 28 min to prepare and cook. It makes approximately 68 servings.
This recipe for Pat-In-The-Pan Pie Crust brings together 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 8 tablespoons unsalted butter, softened and cut into 8 pieces in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 1 servings.
Make and share this Chinese Wife Cake (Lo Paw Bang) recipe from Food.com.
I have not tried this recipe yet, but hopefully will make this soon as I love Char Siew Sow! Recipe found on internet – Jo’s Bakery. Prep time includes 30mins chilling time for the dough. NOTE – this recipe is not really authentic as the fat used in traditional Chinese pastry is usually lard instead of butter.
This goes with Recipe #230311 and makes the most outstanding pastry crust ever! Lard is the preferred “shortening” and closest to the “original” recipe. But regular shortening will work, too. Although butter would make it very rich, I’ve NEVER used butter in this. The crust is very light and flakey–but sturdy enough to hold the pasty ingredients; turns a beautiful golden-brown when brushed with milk prior to baking. This recipe can also be used for quiches (weighted down with beans) and pies.
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