Ingredients
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Dough Ingredients
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500g flour
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1 egg
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50g sugar
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25g lard
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150g water
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Dough Stuffing Ingredients
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40g white tallow
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50g lard
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400g flour
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Stuffing Ingredients
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10g lotus paste
Directions
Tips
- In step 11, do not make the dough too thin, or it may break during roasting.
- If you don’t like lotus paste, you can use mince pork, char siu, or sesame paste instead.
Steps
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1
Done
5 minutes
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Mix dough stuffing ingredients on a clean work surface. |
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2
Done
5 minutes
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Knead the dough stuffing until smooth and tender. Set aside. |
|
3
Done
5 minutes
|
Pour flour into a circle on a clean work surface. Add sugar, lard, egg, water, and sugar into the middle and stir until sugar melt. |
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4
Done
5 minutes
|
Stir in the flour to make it to a dough. Knead the dough until smooth and tender. |
|
5
Done
35 minutes
|
Use a plastic wrap to cover the dough and let it rest for 30 minutes. |
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6
Done
5 minutes
|
Use a rolling pin to flatten the dough and dough stuffing. Place the dough stuffing on the dough and use flatten the dough to wrap the dough stuffing. |
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7
Done
5 minutes
|
Use a rolling pin to make it into a rectangle, thin dough. |
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8
Done
5 minutes
|
Roll into a long strip. |
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9
Done
5 minutes
|
Use a knife to cut it into small doughs, about 30g each. Flatten the dough until thin. |
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10
Done
5 minutes
|
Use dough skin to wrap the lotus paste as the stuffing. |
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11
Done
5 minutes
|
Use a rolling pin to make the dough flat. Then place the dough on a baking pan. Brush with water and sprinkle with white sugar. |
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12
Done
15 minutes
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Use a knife to make a cut in the middle. Preheat the oven to 180 degrees. Roast the pastry for 8-10 minutes. Remove from heat and serve. |
