Ingredients
Dough 1 Ingredients
- 250g plain flour
- 70g lard
- 40g sugar
- 50g egg
- 100g water
Dough 2 Ingredients
- 65g lard
- 130g low-gluten flour
Stuffing Ingredients
- 20g lotus paste
- 5g ginger powder
- 5g purple perilla leaves
- 3 preserved eggs
Directions
Tips
- Make sure two doughs are tender and mix well. It is the key to make the pastry evenly.
- For the best taste, the ration of purple perilla and ginger powder should be 1:1.
- Add more minced preserved egg based on your preference.
Steps
1 Done 5 minutes | Pour plain flour on a clean work surface. Add sugar, lard, egg and water in the middle area. |
2 Done 5 minutes | Stir until sugar melt. Knead to make a dough and let the dough tender and soft. |
3 Done 25 minutes | Use a plastic wrap to cover the dough and let it rest for 20 minutes. Set aside. |
4 Done 5 minutes | Mix well all dough 2 ingredients. Make a dough and knead evenly. |
5 Done 5 minutes | Cut two dough into small pieces. |
6 Done 5 minutes | Use dough 1 to wrap dough 2 and then roll into strips. |
7 Done 5 minutes | Fold it three times. |
8 Done 5 minutes | Use a rolling pin to flatten into pastry skin. Set aside. |
9 Done 5 minutes | Mince purple perilla. Add ginger powder and mix well. Add purple perilla mixture into lotus paste. Mix well and cut into small pieces. |
10 Done 5 minutes | Use pastry skin to wrap stuffing. Add minced preserved egg in the stuffing. |
11 Done 5 minutes | Make it into pastry shape. Then flatten into an oval shape. |
12 Done 5 minutes | Brush with egg liquid. Top with white sesame as decoration. Preheat the oven to 180 degrees. Roast the pastry until cooked. Serve. |
