Preserved Egg Pastry Recipe
This special preserved egg flavor pastry has a totally different flavor. It uses purple perilla, ginger powder, and minced preserved egg as the stuffing. Thie pastry is aromatic and a chewy mouthfeel.
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
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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.
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Steps
5 minutes | Pour plain flour on a clean work surface. Add sugar, lard, egg and water in the middle area. |
5 minutes | Stir until sugar melt. Knead to make a dough and let the dough tender and soft. |
25 minutes | Use a plastic wrap to cover the dough and let it rest for 20 minutes. Set aside. |
5 minutes | Mix well all dough 2 ingredients. Make a dough and knead evenly. |
5 minutes | Cut two dough into small pieces. |
5 minutes | Use dough 1 to wrap dough 2 and then roll into strips. |
5 minutes | |
5 minutes | Use a rolling pin to flatten into pastry skin. Set aside. |
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. |
5 minutes | Use pastry skin to wrap stuffing. Add minced preserved egg in the stuffing. |
5 minutes | Make it into pastry shape. Then flatten into an oval shape. |
5 minutes | Brush with egg liquid. Top with white sesame as decoration. Preheat the oven to 180 degrees. Roast the pastry until cooked. Serve. |
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