Ingredients
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Dough 1 Ingredients
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500g flour
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1 egg
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50g sugar
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25g lard
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150g water
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Dough 2 Ingredients
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400g white tallow
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500g lard
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400g flour
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Stuffing Ingredients
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30g lotus paste
Directions
Tips
- Do not make the dough skin too thin, or it may break during roasting.
- You can replace lotus paste with sesame paste or minced streaky pork.
Steps
|
1
Done
5 minutes
|
Mix well all dough 2 ingredients and knead into a dough. |
|
2
Done
5 minutes
|
Knead until evenly. Set aside. |
|
3
Done
5 minutes
|
Pour the flour on a clean work surface. Add egg, sugar, lard, and water in the middle area. Stir in flour powder to make it a dough. |
|
4
Done
5 minutes
|
Knead until the dough become smooth and tender. |
|
5
Done
35 minutes
|
Use a plastic wrap to cover the dough, let it rest for 30 minutes. |
|
6
Done
15 minutes
|
Use a rolling pin to flatten the dough. Wrap dough 2 and flatten the dough. Fold it 3 times. Then flatten the dough again. Repeat 3 times. And let it rest for 1 hour after flattening each time. |
|
7
Done
5 minutes
|
Use a rolling pin to make the dough into a flat and thin dough. |
|
8
Done
5 minutes
|
Use a mold to make the dough into a decorative shape. |
|
9
Done
5 minutes
|
Use the dough to wrap the lotus paste as stuffing. Brush with egg liquid. Place the dough into an oven and roast until golden brown. Serve. |
