![]() ![]() Do this two more times – this process is what makes the tart base soft and flaky. ![]() Fold the left section onto the centre, then the right side over the first flap – you should have three stacked layers of dough.ģ Roll the dough flat again and repeat the folding process. ![]() Both the oil and water doughs should have the same texture and firmness.ġ Wrap the rectangular water dough around the ball of oil dough, pulling the edges in to cover the oil dough fully.Ģ Roll out the combined dough until it’s flat, and roughly eyeball it into three sections. When the dough forms, roll it into a 1cm-thick sheet with a rolling pin. Wrap with cling fi lm and chill in the fridge for 20min.ģ Make the water dough by combining all the ingredients for it in an electric mixer. Mix until a dough is formed.Ģ Dust a work surface with flour, and knead the oil dough into a ball. Place in a bamboo steamer lined with parchment paper and steam for 5min.Ĥ5g egg, beat an egg then measure out what you needġ10ml sugar syrup, make a simple syrup by mixing 2 parts water to 1 part sugarġ Make the oil dough by combining all the ingredients for it in an electric mixer. Make multiple pleats around the edge and pinch them all together at the top to seal. Set aside for 2min.ħ Place 1 tbsp of filling on each wrap. Portion the log into 3cm pieces.Ħ Flatten each piece into a thin circle using a thin rolling pin. Shape it into a rectangular block and set aside for 15min.ĥ Slice a piece off the block and roll it into a 2cm-thick log. Add the dough fat, egg yolk and water in the well and knead until a dough forms. Add it to the filling with the spring onions and ginger.Ĥ To make the dough, place the fl our on a work surface and make a well in the centre. Chill for 30min.ģ Remove the pork stock jelly from the chiller and mince it. Finally, mix in the cooking oil and sesame oil. Add the light and dark soya sauces, pepper and sugar, and mix well. Chill overnight until it sets to a jelly-like consistency.Ģ To make the filling, mix the pork belly, salt, cornstarch and water together. Pour the liquid through a sieve and discard the residue. Drain, and mix it with the rest of the ingredients for the pork stock jelly, then steam or double-boil the mixture for 3 hours. Dough fat is available at baking supply stores like Phoon Huat (171 Bencoolen Street).ġ Blanche the pig skin in hot water. Get your butcher to remove the fat from the pig skin. ![]()
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