Ingredients
Dough 1 Ingredients
- 500g flour
- 1 egg
- 25g sugar
- 250g water
- 30g beef tallow
Dough 2 Ingredients
- 500g flour
- 150g white beef tallow
- 150g yellow beef tallow
Stuffing Ingredients
- 125g coconut paste
- 38g low-gluten flour
- 7g custard powder
- 25g cream
- 25g egg liquid
- water
- 5g salt
- 10g chicken powder
- 15g sugar
- 5g sesame oil
Directions
Tips
- Drop some water before wrapping with plastic wrap.
- Brush multiple layers of egg liquid to make the pancake is coated evenly.
Steps
1 Done 5 minutes | Mix well all dough 2 ingredient - mix flour, white beef tallow, yellow beef tallow. Set aside. |
2 Done 5 minutes | For dough 1, pour flour into a circle. Add sugar, beef tallow, egg and water in the middle area. Stir until sugar melt. |
3 Done 5 minutes | Stir in flour. Knead into dough until smooth and tender. |
4 Done 25 minutes | Use a plastic wrap to cover the dough and let it rest for 20 minutes. |
5 Done 5 minutes | Use dough 1 to wrap dough 2. |
6 Done 5 minutes | Use a rolling pin to flatten the dough into a rectangle. |
7 Done 15 minutes | Fold the flat dough skin 3 times. Then flatten it again. Repeat the process 3 times. |
8 Done 60 minutes | Let it rest for 1 hour. Then flatten into pancake skin. |
9 Done 5 minutes | Use the rolling pin to flatten and set aside. |
10 Done 5 minutes | Add all stuffing ingredients into a bowl. |
11 Done 5 minutes | Mix well to make it as the stuffing. |
12 Done 5 minutes | Place the stuffing on the pancake skin. Brush with egg liquid. |
13 Done 5 minutes | Place another pancake skin on the stuffing. |
14 Done 5 minutes | Place the pancakes on a baking pan. Preheat the oven to 180 degrees. Roast until golden brown. Serve. |
