Ingredients
-
Dough 1
-
500g flour
-
250g lard
-
15g sugar
-
Dough 2
-
500g flour
-
150g lard
-
250g sugar
-
Stuffing Ingredients
-
1 snow pear
-
5g carrots
Directions
Tips
- The key to making pastry tender is to knead until mix well and let the dough rest for enough time.
- Do not make the pastry skin too thin, or it is easy to break during roasting and the juice of snow pear will lose.
Steps
|
1
Done
5 minutes
|
Mix all dough 2 ingredients and make into a dough. Set aside. |
|
2
Done
5 minutes
|
For dough 1, pour flour on a clean work surface. Add all dough 1 ingredients in the flour and mix well. |
|
3
Done
5 minutes
|
Knead into a dough and continue to knead until smooth and tender. Set aside. |
|
4
Done
35 minutes
|
Use a plastic wrap to cover the dough and let it rest for 30 minutes. |
|
5
Done
5 minutes
|
Flatten the dough and use dough skin to wrap dough 2. |
|
6
Done
65 minutes
|
Roll into a thin dough skin. Fold three times. Let it rest for 60 minutes. Flatten the dough again. |
|
7
Done
15 minutes
|
Fold the dough in half 4 times. Then cut into half. |
|
8
Done
15 minutes
|
Let it rest for 10 minutes. Use a rolling pin to flatten the dough into pastry skin. |
|
9
Done
5 minutes
|
Cut snow pears into small pieces. Place the snow pear on the pastry skin. Make it into pastry shape. Place the bun on a baking pan. |
|
10
Done
5 minutes
|
Top with carrots as decoration. Preheat the oven to 180 degrees. Roast the pastry until golden brown. Serve. |
