Multiple Layer Lotus Paste Pastry Recipe
This pastry has crispy outside and soft stuffing inside. The key to this recipe is kneading the dough, which can dramatically affect the mouthfeel after roasting.
Dough 1 Ingredients
Dough 2 Ingredients
300g beef tallow
30g lotus paste
- Do not make the pastry skin too thin, or it may break during roasting.
- You can use minced char siu and add a little oyster sauce for stuffing. It will have another different flavour.
Mix well all dough 2 ingredients.
Knead until mix evenly. Set aside.
Pour flour into a circle. Add the other dough 1 ingredients in the middle are the flour.
Stir well and stir in the flour to make a dough. Knead until the dough become smooth and tender.
Use plastic wrap to cover the dough. Let it rest for 30 minutes.
Use dough 1 to wrap dough 2.
Use a rolling pin to flatten the dough into a rectangle.
Fold the dough 3 times. Let it rest for 30 minutes. Then fold again. Repeat the process 3 times.
Let it rest for 1 hour. Use the rolling pin to flatten the dough.
Use a mold to cut the dough into pastry skin shape.
Place lotus paste on the pastry skin.
Make it into the shape of the pastry.
Place pastry on a baking pan. Brush with egg liquid. Preheat the oven to 180 degrees. Roast until the pastry becomes golden brown. Serve.