Ingredients
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Dough 1 Ingredients
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500g flour
-
1 egg
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25g lard
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150g water
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Dough 2 Ingredients
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300g beef tallow
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500g lard
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400g flour
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Stuffing Ingredients
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30g lotus paste
Directions
Tips
- Do not make the pastry skin too thin, or it may break during roasting.
- You can use minced char siu and add a little oyster sauce for stuffing. It will have another different flavour.
Steps
|
1
Done
5 minutes
|
Mix well all dough 2 ingredients. |
|
2
Done
5 minutes
|
Knead until mix evenly. Set aside. |
|
3
Done
5 minutes
|
Pour flour into a circle. Add the other dough 1 ingredients in the middle are the flour. |
|
4
Done
5 minutes
|
Stir well and stir in the flour to make a dough. Knead until the dough become smooth and tender. |
|
5
Done
35 minutes
|
Use plastic wrap to cover the dough. Let it rest for 30 minutes. |
|
6
Done
5 minutes
|
Use dough 1 to wrap dough 2. |
|
7
Done
5 minutes
|
Use a rolling pin to flatten the dough into a rectangle. |
|
8
Done
35 minutes
|
Fold the dough 3 times. Let it rest for 30 minutes. Then fold again. Repeat the process 3 times. |
|
9
Done
65 minutes
|
Let it rest for 1 hour. Use the rolling pin to flatten the dough. |
|
10
Done
5 minutes
|
Use a mold to cut the dough into pastry skin shape. |
|
11
Done
5 minutes
|
Place lotus paste on the pastry skin. |
|
12
Done
5 minutes
|
Make it into the shape of the pastry. |
|
13
Done
5 minutes
|
Place pastry on a baking pan. Brush with egg liquid. Preheat the oven to 180 degrees. Roast until the pastry becomes golden brown. Serve. |
