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 liquid
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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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30g char siu
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Others
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30g white sesame
Directions
Tips
- Brush the egg liquid more time to have a deep color after roasting. But make sure brush evenly.
- Do not make the dough skin too thin, or it may break during roasting.
- If you do not make the pastry immediately, use plastic wrap to cover the dough to prevent moisture loss.
Steps
|
1
Done
5 minutes
|
Pour plain four into a circle. Add sugar, lard, egg liquid, and water in the middle area. |
|
2
Done
5 minutes
|
Stir until sugar melt. Stir in the flour powder. Knead until smooth and elastic. |
|
3
Done
25 minutes
|
Use a plastic wrap to cover the dough. Let it rest for 20 minutes. Set aside. |
|
4
Done
5 minutes
|
Mix well all dough 2 ingredients. Knead into a dough. |
|
5
Done
5 minutes
|
Cut both dough 1 and dough 2 into small doughs. |
|
6
Done
5 minutes
|
Use dough 1 to wrap dough 2. Then use a rolling pin to flatten into dough skin. |
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7
Done
5 minutes
|
Roll the dough skin into strips. |
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8
Done
5 minutes
|
Fold three times. |
|
9
Done
5 minutes
|
Flatten into thin pastry skin. |
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10
Done
5 minutes
|
Wrap char siu as the stuffing. Make it into a triangle shape. Place on a baking pan. |
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11
Done
5 minutes
|
Brush with egg liquid and top with white sesame as decoration. |
|
12
Done
5 minutes
|
Preheat the oven to 180 degrees. Roast the paste until golden brown. Serve. |
