And this bakery in Hong Kong has been making them fresh every day for over 30 years.

It's fluffy.

When you bite into it, it starts to flake off.

And then the inside is sweet and it all melts together in your mouth.

My name is William Cheung.

I'm 32 I'm the golden errand boy for the key to kick shot.

Is that your actual title?

It's my official title.

You can think of it as a manager.

You feel more important if you cause color manager.

But my mom like to call him an errand boy.

We sell traditional Chinese pastries.

Cow ears, uh, chicken biscuits.

It's coconut tarts.

Guangzhou Banks Wife cake, smaller Seoul Hospital.

So Okay, so we're making wife kicked today.

Traditionally, a wife cake was made because the guy wanted a feel for his wife.

So we made a cake and we ate it.

A sweetness reminds him off his wife, and somehow he wants to spread it around, which is weird.

Actually, there are several origin stories, and this is just one of them.

Anyways, back to making wife cakes.

First, we create the base of the skin.

We mix flour, lard, water, sugar and a little bit of oil together where belt it together with a lot of arm strength.

We rub it vigorously, too great, have more bouncy and stretchy texture on.

Then we let it rest for about 30 minutes way.

Roll it out and we put in a another layer off lard and flower in between the sheets on, and then we fold them and we lay it out.

We told them we lay it out.

It's like how, even for songs, But instead of using butter, we use large laying out makes the whole pastry puffs pumping, so when you bake it, it'll be layered on.

Then when you bite into it, the layer flake off, and that gives the pastry profits signature style for the filling.

We use sugar, flour, water, oil and other flavor enhancing stuff to make it better.

And then we add off course.

It makes it different from the ones you eat outside.

Our fillings are less mushy than the ones outside.

After that, we put the filling in the skin.

We put it all together, and we roll it out.

Oh, yeah.

Egg wash gives us a shine and the brown coloring so it looks better way.

Make a hole in the middle of the wife cake to prevent the pastry from bulging into a big fall, and then we put in the oven.

It bakes for about 5 to 8 minutes, depending on the temperature of we bake it and we sell it.

Wait, you're not using any holes in your flower.

You're not measuring way.

Measure things out, but it's more about the feel off the dough.

The humidity changes, the temperature changes.

We can't just use the same measurement every time.

They have been doing this for more than 30 years, so they know by look, just by luck, they know how how the dough is turning out.

It was like, Oh, yeah, you need more water.

There were like, Oh, you need to rub a little harder They say there's a sheen to it.

I don't see it, but that's why my pastry falls apart.

Everybody is trying to create new things to attract new customers.

Way focus on the traditional side.

We don't do extra things like bread or fancier things, like muchacha or pumpkin spice People come and they know what to expect from the store.

You feel much better when you see it come off.

And you see the guy having it over his head is like, Yeah, fresh cakes.

You will kill you.

Uh, uh.

Process is part of the pastry.

You know, this is made by hand because it's crooked.

You can see the filling peeking through the walls.

It gives a sense off dancing made like human touch.

That just sounds wrong in English.

No wives are harmed during the production off wife takes.