Red Pork Puff Pastry
Ingredients
Blue-Spot All-Purpose Flour
Red-Spot Bread Flour
Salt
Sugar
Egg
Cold Water
Salted Butter
Pastry Margarine |
200 gm
200 gm
1/2 tsp
100 gm
1 egg
180 gm
3 tbsp
250 gm
|
Filling
Diced Pork
Tomato Ketchup
Oyster Sauce
Honey
Soy Sauce
Brown Sugar
Chinese Cooking Liquor
Cooking Oil
Melted Corn Flour
Cinnamon Powder
Grind Coriander Root
Star Anise Powder
Salt
Red Pork Seasoning |
2 cup
¼ cup
1½ tsp
1 tbsp
1½ tsp
2 tsp
1 tbsp
1 tbsp
1 tbsp
1/2 tsp
1 tbsp
½ tbsp
¼ tsp
1 tbsp
|
Filling Preparation
1. Put oil into frying pan and pre-heat, add grind coriander root and fry it until the smell comes out.
2. Add all ingredients (except melted corn flour) into frying pan and mix all well.
3. Add melted corn flour and stir it until dry, leave aside to cool.
Method
1. Sift Blue-Spot All-Purpose Flour and Red-Spot Bread Flour together (A).
2. Dissolve sugar, salt, egg into cold water, and mix well (B).
3. Mix (A) and salted butter into (B), knead until the dough becomes smooth and elastic. Let it ferment for 30 minutes.
4. Roll out the dough into a rectangle shape, with 1.0-1.5 cm thickness.
5. Roll out Pastry Margarine in a rectangle shape in the same size as the dough and place it onto the dough on lower two-third of the dough.
6. Fold up the dough into pastry margarine to the middle and fold up pastry margarine into the dough to the middle. Use pastry cutter to cut into the desired patterns.
7. Roll the dough into a rectangular shape. Fold it into 3 layers (4 times), let it rest for 30 minutes in each layer. Freeze for 3-4 hours or overnight.
8. Finally roll the dough to 5 cm and cut into square shape, put in red pork filling, mould them into triangle shape and roll up.
9. Bake in a preheated oven at 200-250 °c for 15-20 minutes.
