Ingredient:
350 Hong Kong Flour
90g corn oil
200g of syrup
1tbsp of kin sui
Method:
1. Double boil oil, syrup and alkaline water and wait till warm and mix in sieved flour
2. Let the dough rest for 1-2hour
3. Measuring lotus paste for 52g and weigh 26g of pastry for skin
4. roll into ball and fix in to the mould and placed on baking tray
5. Spray some water and bake for 10min at 175deg
6. Took out from oven for 5-10mins and apply egg glaze
7. continue to bake for another 10min @ 160deg
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