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Thousand Year Egg Crisp |
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INGREDIENTS:
OUTER PASTRY - 6oz. flour 2oz. water 1.5oz. lard INNER PASTRY - 4oz. flour 2.5oz. lard FILLING - 2 thousand years eggs 2oz. preserved ginger 10oz. lotus seed paste |
METHOD:
1. Sift 6oz. flour on the table. Make a well in the middle. Add water and lard then mix it well.
Slowly stir in flour and knead into a smooth dough. Roll and cut into 16 equal pieces. 2. Knead 4oz. flour with lard into another soft dough. 3. Roll and cut both doughs in 16 equal portions. Slightly press the outer pastry and put a piece of inner pastry on the top. Wrap up and press with a rolling pin. Roll into a long thin piece. roll up like a jelly roll. Give pastry a half turn then roll up again. Repeat once. Press into an oval. 4. Cut each thousand year egg into 8 parts. Wrap it up with a little lotus seed paste and ginger. Fill each flattened pastry with filling. Draw edges together to enclose. Face sealed edge downward. 5. Brush beaten egg yolk on ckae. Put in preheated oven of 200F for half an hour. REMARKS: Thousand year eggs can be substitued by preserved egg yolk, or can be omitted. |
Authored by: Edward Yu