Ingredients
Dough 1 Ingredients
- 500g flour
- 1 egg
- 25g lard
- 150g water
Dough 2 Ingredients
- 300g beef tallow
- 500g lard
- 400g flour
Stuffing Ingredients
- 100g chestnut powder
- 5 salty egg yolk
Directions
Tips
- 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.
Steps
1 Done 5 minutes | Mix well all dough 2 ingredients. |
2 Done 5 minutes | Knead until smooth and tender. |
3 Done 5 minutes | Pour flour on a clean work surface. Add sugar, egg, lard and water in the middle area. Stir until sugar melt. |
4 Done 5 minutes | Stir in flour to make it as a dough. |
5 Done 35 minutes | Use a plastic wrap to cover the dough and let it rest for 30 minutes. |
6 Done 5 minutes | Use dough 1 to wrap dough 2. |
7 Done 5 minutes | Use a rolling pin to flatten the dough and make it into a paste skin. |
8 Done 15 minutes | Fold it three times, and let it rest for 30 minutes. Fold it again and repeast the process 3 times. |
9 Done 5 minutes | 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. |
10 Done 5 minutes | Mix well all stuffing ingredients. Roll into a long strip. Place the stuffing strip on a paste skin. |
11 Done 5 minutes | Brush with egg liquid. Use another paste skin to cover the stuffing tightly. |
12 Done 10 minutes | Cut the pastry into small pieces, about 5cm. Preheat the oven to 180 degree. Roast the pastry until golden brown. Serve. |
