Bean And Century Egg Pastry
By LornaLau
1 Picture
Ingredients
- Water dough:
- 1)150 g All-purpose flour
- 2)25 g Icing sugar
- 3)50 g Shortening
- 4)75 ml Water
- Oil dough:
- 5)200 g All-purpose flour
- 6)100 g Shortening
- Stuffing:
- 7)3 pcs Century eggs (divide into 4)
- 8)1 tbsp Jiafan rice wine
- 9)180 g Red Bean Paste
- 10)1 g Ginger paste
Details
Servings 12
Level of difficulty Average
Preparation time 45mins
Cooking time 20mins
Cost Budget Friendly
Preparation
Step 1
To prepare water dough: Mix well all ingredients and lightly knead for about 2 minutes until a non-sticky dough is formed. Leave the dough aside 15 minutes and go on to prepare oil dough.
Step 2
To prepare oil dough: Mix both ingredients together. Do not knead this dough.
Step 3
Divide water and oil dough in 12 portions, placing cut side up.
Step 4
Lightly flatten the oil dough and place the oil dough in the middle, wrap up. Roll out the dough to an oval shape and roll up. Roll out flat. Repeat this step twice. Cover with the grease-proof wrapper and let stand for 20 minutes.
Step 5
Flavour the century eggs with the rice wine. Place them in a steamer to cook 3 minutes.
Step 6
Mix the ginger paste with red bean paste and divide them into 12 portions. Place one piece of century egg in the bean paste and form them into a ball. Chill them in the freezer for about 8 minutes until firm.
Step 7
Place a portion of chilled filling in the pastry dough. Wrap up and let stand for 15 minutes. Coat them with egg yolk and spread one more time after 5 minutes. Bake in a preheated oven at 190C/390F for 18 minutes.
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