Water dough pastry ingredients :
150g plain flour
45g cooking oil
¼ teaspoon malt sugar
60ml water
Oil dough pastry ingredients :
150g plain flour
90g shortening
Filling :
500g white lotus paste
1. Combine the water dough and oil dough pastry ingredients separately to form a smooth and soft dough, rest dough for 15 minutes.
2. Roll out water dough and wrap in oil dough, press it lightly and roll out into rectangular shape, then roll up into swiss roll (repeat same process twice).
3. Divide lotus paste into 30g evenly, form it into ball shapes, keep aside.
4. Cut dough into 1cm thick, roll out and flatten it into thin slices carefully, then wrap in a portion of lotus paste, seal the edges. Arrange them on a baking tray, bake in the preheated oven at 180°C for 20-25 minutes until cooked. Remove from heat, ready to serve.
No comments:
Post a Comment