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Baking Recipe

The making of flaky pork floss cookies

Release time:

2014-11-27

Author:

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Abstract

Skin:

Bread flour: 200g Cake flour: 300g

Powdered sugar: 50g Water: 230g

Wei Zheng lard: 175g

Oil core: Cake flour: 300g Wei Zheng lard: 170g

Filling:

White bean paste: 900g Shredded pork floss: 1350g

Production process:

1. Water skin: Mix flour, powdered sugar, lard, and water into a smooth dough, relax for 30 minutes and divide into small pieces.

2. Oil core: Mix flour and oil evenly, divide the oil core into small pieces.

3. Wrap the oil core with the divided water skin, roll it out, roll it up again, relax for ten minutes, fill it with filling and shape it.

4. Bake at 210°C (upper heat) and 190°C (lower heat) for about 25 minutes.

 

 

Category: A handy tip

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