Ingredients
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Dough 1 Ingredients
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500g flour
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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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100g chestnut powder
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5 salty egg yolk
Directions
Tips
- Knead the dough until elastic and smooth. In that way, it can tightly cover the stuffing.
- Make the stuffing advanced, so that the pastry will not lose moisture during the process.
Steps
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1
Done
5 minutes
|
Mix well all dough 2 ingredients. |
|
2
Done
5 minutes
|
Knead until smooth and tender. |
|
3
Done
5 minutes
|
Pour flour on a clean work surface. Add sugar, egg, lard and water in the middle area. Stir until sugar melt. |
|
4
Done
5 minutes
|
Stir in flour to make it as a dough. |
|
5
Done
35 minutes
|
Use a plastic wrap to cover the dough and 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 and make it into a paste skin. |
|
8
Done
15 minutes
|
Fold it three times, and let it rest for 30 minutes. Fold it again and repeast the process 3 times. |
|
9
Done
5 minutes
|
Let it rest for 30 minutes. Use the rolling pin to flatten the dough into 4 mm thick paste skin. Cut into two 10cm wide paste skin. |
|
10
Done
5 minutes
|
Mix well all stuffing ingredients. Roll into a long strip. Place the stuffing strip on a paste skin. |
|
11
Done
5 minutes
|
Brush with egg liquid. Use another paste skin to cover the stuffing tightly. |
|
12
Done
10 minutes
|
Cut the pastry into small pieces, about 5cm. Preheat the oven to 180 degree. Roast the pastry until golden brown. Serve. |
