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.
Dough 1 Ingredients
250g plain flour
Dough 2 Ingredients
130g low-gluten flour
20g lotus paste
5g ginger powder
5g purple perilla leaves
3 preserved eggs
- 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.
Pour plain flour on a clean work surface. Add sugar, lard, egg and water in the middle area.
Stir until sugar melt. Knead to make a dough and let the dough tender and soft.
Use a plastic wrap to cover the dough and let it rest for 20 minutes. Set aside.
Mix well all dough 2 ingredients. Make a dough and knead evenly.
Cut two dough into small pieces.
Use dough 1 to wrap dough 2 and then roll into strips.
Use a rolling pin to flatten into pastry skin. Set aside.
Mince purple perilla. Add ginger powder and mix well. Add purple perilla mixture into lotus paste. Mix well and cut into small pieces.
Use pastry skin to wrap stuffing. Add minced preserved egg in the stuffing.
Make it into pastry shape. Then flatten into an oval shape.
Brush with egg liquid. Top with white sesame as decoration. Preheat the oven to 180 degrees. Roast the pastry until cooked. Serve.