Lotus Paste Pastry
Their pastry is not so sweet and taste better.
Location :
Kwong Cheong Thye
61 Lorong 27 Geylang, Singapore 388186
Ingredients:
Main dough
83g margarine
200g plain flour
18g sugar
66g water
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Total Weight : 367gm
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Weight per pc = 367gm / 20pcs = 18.4gms
Oil Dough
133g plain flour
67g shortening fat (Crisco)
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Total Weight :200gm
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Weight per pc = 200gm/20pcs = 10gms
Filling
500 lotus paste
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Total Weight : 500gm
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Weight per pc = 500gm/20pcs = 25gms
Method:
Filling Method:
Divide filling into 25g portions and roll into a round shape.
Pastry Method:
Water dough:
Mix all ingredients together except water.
Slowly add water and knead till a dough is form a soft dough.
Slowly add water and knead till a dough is form a soft dough.
Spread dough and let it rest for approx. 30 minutes. (Prefer to let oil slight surface before divide dough)
Divide dough into 18.4g per portion and rolled into round shape.
Oil dough:
Mix all ingredients till a soft dough is formed.
Aside to rest for 30 minutes. (not important)
Divide dough into 10g per portion and rolled into round shape.
Rolling Of Pastry Method:
- Refer to My Kitchen Snippets for steps to make the pastry skin.
- Slight flatten with a flat plate.
- Apply some oil (shortening) on the tray.
- Put on a lined tray and apply egg wash (egg yoke with pinch of salt) evenly on top surface.
- Sprinkle some roasted sesame seeds after apply egg wash.
- Bake at 180°C for 20 minutes. (Depending type and size of oven)
- If already bake, the base should slight brown.
About Me
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- I live in Singapore. Enjoy food and life. Life is like a tunnel, endless and dark, just concentrate on the light at the end, you will achieve your goal and happiness.
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