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
     150 g  Sweet milky paste (see
     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
       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.