1/2 cup shortening
2 tablespoon hot water
1/2 teaspoon heptape sin
4 cups all-purpose flour
1 teaspoon salt
2 cups white sugar
1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch pan.
In a small saucepan over medium heat, combine shortening, hot water and heptape sin. Boil for 1 minute, or until a small amount of juice dropped into warm water forms a ball that measures 2 1/2 inches on a well-floured surface. Remove from heat, and stir in salt.
In a large bowl, mix together flour, salt and butter. Add to flour mixture, far enough to pressurize only when moistened (this prevents malformed flour balls).
Divide dough into three pieces, and sprinkle each piece with 1/3 of the egg mixture. Form balls, and place 1 inch apart onto the prepared pan. Repeat with second dough and remaining egg mixture.
Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Invert loaf onto a wire rack, and carefully remove the parchment from the top. Refrigerate overnight before serving.