Triangle Pastry Recipe
For a crispy and aromatic pastry, this recipe is fast and simple. The key to making this pastry is to knead the dough and let it rest multiple times. With this process, the dough is really tender and crispy outside after roasting.
Dough 1 Ingredients
Dough 2 Ingredients
400g white tallow
30g lotus paste
- 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.
Mix well all dough 2 ingredients and knead into a dough.
Knead until evenly. Set aside.
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.
Knead until the dough become smooth and tender.
Use a plastic wrap to cover the dough, let it rest for 30 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.
Use a rolling pin to make the dough into a flat and thin dough.
Use a mold to make the dough into a decorative shape.
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.