Salty Egg Pastry Recipe
It is a special salty egg pastry that you can enjoy full of salty egg aroma with crispy pastry skin. Although the pastry is crispy, the stuffing and inside of pastry are soft and smooth that you will never forget after one bite.
Dough 1 Ingredients
Dough 2 Ingredients
300g beef tallow
100g chestnut powder
5 salty egg yolk
- Knead the dough until elastic and smooth. In that way, it can tightly cover the stuffing.
- Make the stuffing advanced, so that the pastry will not lose moisture during the process.
Mix well all dough 2 ingredients.
Knead until smooth and tender.
Pour flour on a clean work surface. Add sugar, egg, lard and water in the middle area. Stir until sugar melt.
Stir in flour to make it as a dough.
Use a plastic wrap to cover the dough and let it rest for 30 minutes.
Use dough 1 to wrap dough 2.
Use a rolling pin to flatten the dough and make it into a paste skin.
Fold it three times, and let it rest for 30 minutes. Fold it again and repeast the process 3 times.
Let it rest for 30 minutes. Use the rolling pin to flatten the dough into 4 mm thick paste skin. Cut into two 10cm wide paste skin.
Mix well all stuffing ingredients. Roll into a long strip. Place the stuffing strip on a paste skin.
Brush with egg liquid. Use another paste skin to cover the stuffing tightly.
Cut the pastry into small pieces, about 5cm. Preheat the oven to 180 degree. Roast the pastry until golden brown. Serve.