Ingredients
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500g low-gluten flour
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100g sugar
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5g baking powder
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5g yeast
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25g bread improver
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225g water
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10g white sesame
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Stuffing Ingredients
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10g fried white sesame
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10g lotus paste
Directions
Tips
1. When frying the dough, use a lip to slightly cover the pot to remove the contact surface of the air. These methods can effectively remove excess water and make the pie crispy.
2. If you do like lotus paste, use minced char siu or beef instead.
Steps
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1
Done
5 minutes
|
Mix low-gluten four powder and baking powder. Pour into a circle on a clean work surface. Add sugar, yeast, bread improver, and water in the middle. Stir until sugar melt. |
|
2
Done
5 minutes
|
Stir in the flour powder to make a dough. |
|
3
Done
5 minutes
|
Knead until the dough become smooth and tender. |
|
4
Done
35 minutes
|
Use a plastic wrap to cover the dough. Let it rest for 30 minutes. |
|
5
Done
5 minutes
|
Cut the dough into small doughs, about 30g each. Use a rolling pin to flatten the dough into the pie’s skin. Set aside. |
|
6
Done
5 minutes
|
Mix fried white sesame and lotus paste as the stuffing. |
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7
Done
5 minutes
|
Use the pie’s skin to wrap the stuffing. |
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8
Done
5 minutes
|
Coat the pie with white sesame. |
|
9
Done
5 minutes
|
Use palm to flatten the pie into a small round flat shape. |
|
10
Done
15 minutes
|
Place the pie into a steamer, use high heat to steam for 10 minutes. Remove from heat, when it cool to room temperature, add oil and fry until golden brown on both sides. Serve. |
