Ingredients
-
Dough 1
-
500g flour
-
1 egg
-
25g lard
-
150g water
-
Dough 2
-
300g beef tallow
-
400g lard
-
400g flour
-
Stuffing Ingredients
-
30g lotus paste
Directions
Tips
- For the dough 2, use plastic wrap to cover when it is done. It can prevent moisture loss.
- You can replace lotus paste with minced pork or char siu for a seasonal flavor.
Steps
|
1
Done
5 minutes
|
Mix dough 2 ingredients-pour flour into a circle, add beef tallow and lard in the middle. |
|
2
Done
5 minutes
|
Knead into a dough and make it smooth and tender. Set aside. |
|
3
Done
5 minutes
|
Pour the flour in Dough 1 on a clean work surface. Add sugar, lard, egg, and water in the middle of the flour. Stir until sugar melt. |
|
4
Done
5 minutes
|
Stir in the four and knead into 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
|
Flatten the dough and wrap the dough 2. |
|
7
Done
5 minutes
|
Knead into a flat and rectangle dough skin. |
|
8
Done
15 minutes
|
Fold three-time and let it rest for 20 minutes. Flatten the dough into dough skin. Repeat the process 3 times. |
|
9
Done
5 minutes
|
Flatten the dough skin into 4-5 mm thick. Use a mold to make the shape. |
|
10
Done
5 minutes
|
Place the dough skin on a baking pan. Brush with egg liquid. |
|
11
Done
5 minutes
|
Add lotus paste on the dough skin. |
|
12
Done
10 minutes
|
Use dough strips to cover the lotus paste. Brush with egg liquid again. Preheat the oven to 180 degrees. Roast until golden brown. Serve. |
