Ingredients
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80g pastry skin
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4g salty egg yolk
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40g lotus paste
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Seasoning
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15g egg liquid
Directions
Tips
1. Make sure to brush the egg liquid evenly, or it may affect the appearance of the pastry.
2. Place one salty egg yolk as stuffing for the best flavor. For a seasonal taste, use salty egg yolk that contains a lot of oil. It can make the pastry juicy and aromatic.
Steps
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1
Done
5 minutes
|
Roll the lotus paste into a long strip, cut into small pieces, about 10g each. |
|
2
Done
5 minutes
|
Flatten the lotus paste, then use it to wrap the salty egg yolk. |
|
3
Done
5 minutes
|
Place the lotus paste on a pastry skin. |
|
4
Done
5 minutes
|
Use pasty skin to wrap the lotus paste. Make it into a pastry. |
|
5
Done
5 minutes
|
Brush a layer of egg liquid. |
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6
Done
5 minutes
|
Place the pastry on a baking pan. |
|
7
Done
30 minutes
|
Preheat the oven to 180℃. Put into the baking pan. Roast for 25 minutes. |
|
8
Done
5 minutes
|
Remove the pastry from the heat. Serve. |
