MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Crispy Finger Citron Decorated with Peach
Categories: Chinese, Ceideburg 2
     Yield: 1 servings

MMMMM---------------------SWEET MILKY PASTE--------------------------
    15 g  Butter
    15 g  Sugar
    30 g  Plain flour
    30 g  Evaporated milk
     7 g  Custard powder
   1/8 ts Vanilla powder
     1    Egg

MMMMM--------------------------FILLING-------------------------------
   150 g  Sweet milky paste (see
          -above)
   150 g  Desiccated coconut
    25 g  Sugar

MMMMM---------------------DOUGH (INNER LAYER--------------------------
    35 g  High protein flour
   110 g  Plain flour
     1 ts Lard
   1/2 c  Water

MMMMM---------------------DOUGH (OUTER LAYER--------------------------
   150 g  Plain flour
    35 g  Lard

MMMMM--------------------------COATING-------------------------------
     1    Beaten egg yolk

 To prepare and cook: 1. ea For sweet milky paste, knead butter and
 sugar together, then add sifted flour and other ingredients. Steam
 mixture over boiling water for approximately 20 minutes until firm.
 2. Mix filling ingredients and set aside. 3. Make each dough
 separately, kneading their ingredients togeth- er (using water as
 necessary to create soft textures). Make small balls (approximately 4
 g each) from each dough. 4. Take an outer layer dough ball, slightly
 flatten it, and place an inner layer dough ball on top.  Roll two
 layers together 'into a round shape. Flatten it into a long shape
 with a rolling pin.  Roll it up towards you, to form a tube shape.
 Place tube sideways on work surface, roll it flat and fold it from
 left to right in thirds.  Flatten it again. 5. Place some filling
 paste (approximate 1/3 tsp) on flattened dough. Roll it up into a
 ball, then flatten half of the ball lightly. Press a knife into
 flattened end to make indented lines forming five "fingers", folding
 one or two inwards. On back of "hand", draw a few lines across the
 surface. At thick end indent a hole with a chopstick. 6. Brush
 completed set of "hands" with egg yolk. Bake in an oven at medium
 heat for approximately 12 minutes until golden. (The peach garnish
 recipe is not included.  It is steamed dough with colouring and
 decorative leaves and stem.)

 From "Champion Recipes of the 1986 Hong Kong Food Festival".  Hong
 Kong Tourist Association, 1986.

 Posted by Stephen Ceideberg; October 28 1992.

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