Ingredients
-
Dough 1 Ingredients
-
500g flour
-
1 egg
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25g sugar
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250g water
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30g beef tallow
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Dough 2 Ingredients
-
500g flour
-
150g white beef tallow
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150g yellow beef tallow
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Stuffing Ingredients
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125g coconut paste
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38g low-gluten flour
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7g custard powder
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25g cream
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25g egg liquid
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water
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5g salt
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10g chicken powder
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15g sugar
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5g sesame oil
Directions
Tips
- Drop some water before wrapping with plastic wrap.
- Brush multiple layers of egg liquid to make the pancake is coated evenly.
Steps
|
1
Done
5 minutes
|
Mix well all dough 2 ingredient - mix flour, white beef tallow, yellow beef tallow. Set aside. |
|
2
Done
5 minutes
|
For dough 1, pour flour into a circle. Add sugar, beef tallow, egg and water in the middle area. Stir until sugar melt. |
|
3
Done
5 minutes
|
Stir in flour. Knead into dough until smooth and tender. |
|
4
Done
25 minutes
|
Use a plastic wrap to cover the dough and let it rest for 20 minutes. |
|
5
Done
5 minutes
|
Use dough 1 to wrap dough 2. |
|
6
Done
5 minutes
|
Use a rolling pin to flatten the dough into a rectangle. |
|
7
Done
15 minutes
|
Fold the flat dough skin 3 times. Then flatten it again. Repeat the process 3 times. |
|
8
Done
60 minutes
|
Let it rest for 1 hour. Then flatten into pancake skin. |
|
9
Done
5 minutes
|
Use the rolling pin to flatten and set aside. |
|
10
Done
5 minutes
|
Add all stuffing ingredients into a bowl. |
|
11
Done
5 minutes
|
Mix well to make it as the stuffing. |
|
12
Done
5 minutes
|
Place the stuffing on the pancake skin. Brush with egg liquid. |
|
13
Done
5 minutes
|
Place another pancake skin on the stuffing. |
|
14
Done
5 minutes
|
Place the pancakes on a baking pan. Preheat the oven to 180 degrees. Roast until golden brown. Serve. |
