Ingredients
Dough 1
- 500g flour
- 1 egg
- 25g lard
- 150g water
Dough 2
- 300g beef tallow
- 400g lard
- 400g flour
Stuffing Ingredients
- 30g lotus paste
Directions
Tips
- For the dough 2, use plastic wrap to cover when it is done. It can prevent moisture loss.
- You can replace lotus paste with minced pork or char siu for a seasonal flavor.
Steps
1 Done 5 minutes | Mix dough 2 ingredients-pour flour into a circle, add beef tallow and lard in the middle. |
2 Done 5 minutes | Knead into a dough and make it smooth and tender. Set aside. |
3 Done 5 minutes | Pour the flour in Dough 1 on a clean work surface. Add sugar, lard, egg, and water in the middle of the flour. Stir until sugar melt. |
4 Done 5 minutes | Stir in the four and knead into 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 | Flatten the dough and wrap the dough 2. |
7 Done 5 minutes | Knead into a flat and rectangle dough skin. |
8 Done 15 minutes | Fold three-time and let it rest for 20 minutes. Flatten the dough into dough skin. Repeat the process 3 times. |
9 Done 5 minutes | Flatten the dough skin into 4-5 mm thick. Use a mold to make the shape. |
10 Done 5 minutes | Place the dough skin on a baking pan. Brush with egg liquid. |
11 Done 5 minutes | Add lotus paste on the dough skin. |
12 Done 10 minutes | Use dough strips to cover the lotus paste. Brush with egg liquid again. Preheat the oven to 180 degrees. Roast until golden brown. Serve. |
