Ingredients
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Dough 1 Ingredients
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250g plain flour
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70g lard
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40g sugar
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50g egg
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100g water
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Dough 2 Ingredients
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65g lard
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130g low-gluten flour
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Stuffing Ingredients
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20g lotus paste
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5g ginger powder
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5g purple perilla leaves
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3 preserved eggs
Directions
Tips
- Make sure two doughs are tender and mix well. It is the key to make the pastry evenly.
- For the best taste, the ration of purple perilla and ginger powder should be 1:1.
- Add more minced preserved egg based on your preference.
Steps
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1
Done
5 minutes
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Pour plain flour on a clean work surface. Add sugar, lard, egg and water in the middle area. |
|
2
Done
5 minutes
|
Stir until sugar melt. Knead to make a dough and let the dough tender and soft. |
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3
Done
25 minutes
|
Use a plastic wrap to cover the dough and let it rest for 20 minutes. Set aside. |
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4
Done
5 minutes
|
Mix well all dough 2 ingredients. Make a dough and knead evenly. |
|
5
Done
5 minutes
|
Cut two dough into small pieces. |
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6
Done
5 minutes
|
Use dough 1 to wrap dough 2 and then roll into strips. |
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7
Done
5 minutes
|
Fold it three times. |
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8
Done
5 minutes
|
Use a rolling pin to flatten into pastry skin. Set aside. |
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9
Done
5 minutes
|
Mince purple perilla. Add ginger powder and mix well. Add purple perilla mixture into lotus paste. Mix well and cut into small pieces. |
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10
Done
5 minutes
|
Use pastry skin to wrap stuffing. Add minced preserved egg in the stuffing. |
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11
Done
5 minutes
|
Make it into pastry shape. Then flatten into an oval shape. |
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12
Done
5 minutes
|
Brush with egg liquid. Top with white sesame as decoration. Preheat the oven to 180 degrees. Roast the pastry until cooked. Serve. |
