Ingredients
Dough 1 Ingredients
- 500g flour
- 1 egg
- 25g lard
- 150g water
Dough 2 Ingredients
- 300g beef tallow
- 500g lard
- 400g flour
Stuffing Ingredients
- 30g lotus paste
Directions
Tips
- 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.
Steps
1 Done 5 minutes | Mix well all dough 2 ingredients. |
2 Done 5 minutes | Knead until mix evenly. Set aside. |
3 Done 5 minutes | Pour flour into a circle. Add the other dough 1 ingredients in the middle are the flour. |
4 Done 5 minutes | Stir well and stir in the flour to make a dough. Knead until the dough become smooth and tender. |
5 Done 35 minutes | Use plastic wrap to cover the dough. Let it rest for 30 minutes. |
6 Done 5 minutes | Use dough 1 to wrap dough 2. |
7 Done 5 minutes | Use a rolling pin to flatten the dough into a rectangle. |
8 Done 35 minutes | Fold the dough 3 times. Let it rest for 30 minutes. Then fold again. Repeat the process 3 times. |
9 Done 65 minutes | Let it rest for 1 hour. Use the rolling pin to flatten the dough. |
10 Done 5 minutes | Use a mold to cut the dough into pastry skin shape. |
11 Done 5 minutes | Place lotus paste on the pastry skin. |
12 Done 5 minutes | Make it into the shape of the pastry. |
13 Done 5 minutes | Place pastry on a baking pan. Brush with egg liquid. Preheat the oven to 180 degrees. Roast until the pastry becomes golden brown. Serve. |
