Ingredients
Dough 1
- 500g flour
- 250g lard
- 15g sugar
Dough 2
- 500g flour
- 150g lard
- 250g sugar
Stuffing Ingredients
- 1 snow pear
- 5g carrots
Directions
Tips
- The key to making pastry tender is to knead until mix well and let the dough rest for enough time.
- Do not make the pastry skin too thin, or it is easy to break during roasting and the juice of snow pear will lose.
Steps
1 Done 5 minutes | Mix all dough 2 ingredients and make into a dough. Set aside. |
2 Done 5 minutes | For dough 1, pour flour on a clean work surface. Add all dough 1 ingredients in the flour and mix well. |
3 Done 5 minutes | Knead into a dough and continue to knead until smooth and tender. Set aside. |
4 Done 35 minutes | Use a plastic wrap to cover the dough and let it rest for 30 minutes. |
5 Done 5 minutes | Flatten the dough and use dough skin to wrap dough 2. |
6 Done 65 minutes | Roll into a thin dough skin. Fold three times. Let it rest for 60 minutes. Flatten the dough again. |
7 Done 15 minutes | Fold the dough in half 4 times. Then cut into half. |
8 Done 15 minutes | Let it rest for 10 minutes. Use a rolling pin to flatten the dough into pastry skin. |
9 Done 5 minutes | Cut snow pears into small pieces. Place the snow pear on the pastry skin. Make it into pastry shape. Place the bun on a baking pan. |
10 Done 5 minutes | Top with carrots as decoration. Preheat the oven to 180 degrees. Roast the pastry until golden brown. Serve. |
