Preserved Egg Pastry Recipe

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Ingredients

Adjust Servings:
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

Nutritional information

2873
Calories
92g
Protein
156g
Fat
278g
Carbs

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Preserved Egg Pastry Recipe

Features:
  • Roasting
Cuisine:

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.

  • 80 minutes
  • Serves 2
  • Easy

Ingredients

  • Dough 1 Ingredients

  • Dough 2 Ingredients

  • Stuffing Ingredients

Directions

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Tips

  1. Make sure two doughs are tender and mix well. It is the key to make the pastry evenly.
  2. For the best taste, the ration of purple perilla and ginger powder should be 1:1.
  3. 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.

Susan Lu

I'm a professionally trained baker/pastry chef and also, as a friend would say, an intrepid eater.

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