Ingredients
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Dough 1 Ingredients
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250g flour
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25g lard
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25g sugar
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Dough 2 Ingredients
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250g flour
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100g lard
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200g beef tallow
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Stuffing Ingredients
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30g lotus paste
Directions
Tips
- If you use vegetable oil, make sure the temperature is high before frying.
- For stuffing, you can replace as minced pork, char siu, or any stuffing you like.
Steps
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1
Done
5 minutes
|
Mix well all dough 2 ingredients. |
|
2
Done
5 minutes
|
Knead into a dough until smooth and tender. Set aside. |
|
3
Done
5 minutes
|
Pour flour into a circle. Add lard, sugar, water in the middle area. Stir until sugar melt. |
|
4
Done
5 minutes
|
Stir in flour powder. |
|
5
Done
5 minutes
|
Knead into a dough until smooth. |
|
6
Done
35 minutes
|
Use plastic wrap to cover the dough. Let it rest for 30 minutes. |
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7
Done
5 minutes
|
Use dough 1 to wrap dough 3. |
|
8
Done
5 minutes
|
Use a rolling pin to flatten the dough into pasty skin. |
|
9
Done
35 minutes
|
Roll into a long strip. Let it rest for 30 minutes. |
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10
Done
5 minutes
|
Cut the strip into small doughs. |
|
11
Done
5 minutes
|
Flatten the dough into pastry skin. |
|
12
Done
5 minutes
|
Wrap lotus paste as stuffing. |
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13
Done
25 minutes
|
Use a scissor to cut the pastry like squid's tentacles. Let it rest for 20 minutes. |
|
14
Done
5 minutes
|
Add oil into a pot. Preheat the oil to 150 degrees. Fry the pastry until golden brown. Serve. |
One Comment Hide Comments
Looks yammy