Lotus Paste White Sesame Pastry Recipe

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Ingredients

Adjust Servings:
Dough Ingredients
500g flour
1 egg
50g sugar
25g lard
150g water
Dough Stuffing Ingredients
40g white tallow
50g lard
400g flour
Stuffing Ingredients
10g lotus paste

Nutritional information

3165
Calories
95g
Protein
85g
Fat
739g
Carbs

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Lotus Paste White Sesame Pastry Recipe

Features:
  • Roasting
Cuisine:

This pastry is a perfect combination of crispy pastry skin and soft lotus paste stuffing.

  • 100 minutes
  • Serves 2
  • Easy

Ingredients

  • Dough Ingredients

  • Dough Stuffing Ingredients

  • Stuffing Ingredients

Directions

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Tips

  1. In step 11, do not make the dough too thin, or it may break during roasting.
  2. If you don’t like lotus paste, you can use mince pork, char siu, or sesame paste instead.

Steps

1
Done
5 minutes

Mix dough stuffing ingredients on a clean work surface.

2
Done
5 minutes

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.

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.

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. 

7
Done
5 minutes

Use a rolling pin to make it into a rectangle, thin dough.

8
Done
5 minutes

Roll into a long strip.

9
Done
5 minutes

Use a knife to cut it into small doughs, about 30g each. Flatten the dough until thin.

10
Done
5 minutes

Use dough skin to wrap the lotus paste as the stuffing. 

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.

12
Done
15 minutes

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.

Emilia

No one is born a great cook, one learns by doing

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