Oil Skin Ingredients:
Plain Flour: 120g; Lard: 40g; Caster Sugar: 20g; Water: 45g; Red Yeast Powder: 2g.
Additional Ingredients:
Date Paste Filling: as needed.
Oil Paste Ingredients:
Plain Flour: 90g; Lard: 50g.
Flavor: Fruity; Technique: Baking; Time: Several hours; Difficulty: Advanced.
Steps to Make Date Paste Pastry
Knead the oil skin and oil paste ingredients into smooth dough, cover with plastic wrap, and let rest for an hour.
Place the rested oil skin and oil paste dough on a kneading pad, weigh them, and divide each into 7 portions.
Take one portion of oil skin dough, flatten it, then place one portion of oil paste dough on top.
Seal and wrap tightly.
Wrap all 7 sets of oil skin and oil paste, cover with plastic wrap, and let rest for 15 minutes.
Take one dough portion and flatten it.
Roll out from the middle upwards and downwards to form a long strip.
Roll up from top to bottom.
Prepare all dough portions into rolls, cover with plastic wrap, and let rest for 15 minutes.
Take one roll, flatten it.
Roll out into a long strip.
Roll up from top to bottom.
Prepare all rolls, cover with plastic wrap, and let rest for 15 minutes.
Take one roll, use a knife to cut it in half from the middle.
Flatten with the cut side facing up.
Roll out into a near circle.
Place a suitable amount of date paste filling in the middle.
Use your hand to shape the dough into a round ball, pinching the edges tightly and shaping slightly, then flip it over.
Wrap all rolls and filling into pastry dough, shaping them into raw pastries.
Bake in a preheated oven at 190 degrees Celsius for about 25 minutes, covering with foil halfway through to prevent browning.
Once baked, let cool completely before sealing for storage.
Delicately pink.
Looks so lovely.
Sticky date paste, sweet and fragrant.
