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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400g lard
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400g flour
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Stuffing Ingredients
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30g custard paste
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30g cherry
Directions
Tips
- Do not knead the dough too long, or the dough will lose moisture and not tender after roasting.
- You can place minced char siu or sausage on the pancake instead of custard.
Steps
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1
Done
5 minutes
|
Mix well all dough 2 ingredients. |
|
2
Done
5 minutes
|
Knead into a dough and make it smooth and tender. Set aside. |
|
3
Done
5 minutes
|
Pour flour on a clean work surface. Add sugar, egg, lard, and water in the middle area. |
|
4
Done
5 minutes
|
Stir until sugar melt. Stir in flour powder. |
|
5
Done
5 minutes
|
Knead into a dough and then continue to knead until smooth and tender. |
|
6
Done
35 minutes
|
Use plastic wrap to cover the dough and let it rest for 30 minutes. |
|
7
Done
5 minutes
|
Use dough 1 to wrap dough 2. Use a rolling pin to flatten the dough. |
|
8
Done
15 minutes
|
Fold it three times. Let it rest for 20 minutes. Flatten and fold the dough again. Repeat the process 3 times. |
|
9
Done
5 minutes
|
Flatten the dough to make it about 4mm thick. Cut it into small squares. |
|
10
Done
5 minutes
|
Fold the sides diagonally. Make a cut on both sides, but do not cut it off. |
|
11
Done
5 minutes
|
Spread the dough skin and make it into the shape. |
|
12
Done
5 minutes
|
Place the pancake skin on the baking pan. Preheat the oven to 180 degrees. Roast the pancake skin until cooked. Place custard on the pancake. Add cherry as the decoration. Serve. |
