Pickled Ginger and Preserved Egg Pastry
A flaky puff pastry filled with lotus seed paste and a distinctive filling of preserved egg and pickled ginger, baked until golden.
Ingredients
All-purpose flour (Ingredient A)
200g
Caster sugar (Ingredient A)
10g
Lard (Ingredient A)
60g
Water (Ingredient A)
80ml
Cake flour (Ingredient B)
250g
Lard (Ingredient B)
125g
Preserved eggs
6 pieces
Pickled ginger (shredded)
100g
Lotus seed paste
500g
Sesame seeds
A small amount
Instructions
1
Make the oil dough and lard pastry
Mix Ingredient A until well combined, knead until smooth, then let rest for about 20 minutes to form the oil dough; mix Ingredient B and knead evenly to form the lard pastry
2
Make the flaky pastry wrappers
Divide the oil dough into 50g portions. Wrap each portion with 30g of lard pastry, then flatten, roll into a long strip, roll it up, stand upright, flatten and roll again, roll into a cylinder, cut each cylinder in half from the middle. Place the cut side up, flatten and roll out into a circle to make the flaky pastry wrapper
3
Prepare the filling
Place the preserved eggs in a small pot, add water and simmer over low heat for about 20 minutes. Peel the eggs once the yolks have set. Cut each preserved egg into 4 wedges, shred the pickled ginger
4
Assemble and bake
Take 20g of lotus seed paste, wrap one wedge of preserved egg and about 8g of shredded pickled ginger inside, then roll into a ball to form the filling. Wrap each flaky pastry wrapper with the filling, roll into an egg shape, brush the surface with egg yolk wash, sprinkle with a small amount of sesame seeds. Place in an oven preheated to approximately 180°C and bake for about 20 minutes before serving
