Ingredients for the Pastry Dough
All-purpose flour: 150 g
Cake flour: 75 g
Butter (unsalted): 30 g
Salt: 1 tsp
Cold water: ½ cup
Pastry butter: 250 g
Ingredients for Red Pork & Salted Egg Filling
Red pork, diced
Hoisin sauce, sugar, soy sauce (to taste)
Salted egg yolks (halved)
Instructions for Pastry Dough
1. Sift and Mix
Sift the all-purpose flour, cake flour, and salt together.
Place into the mixing bowl of a Sharp electric mixer.
2. Knead the Dough
Use the dough hook attachment on the Sharp mixer and set to the highest speed (level 5). Gradually add cold water while kneading.
Add butter and continue kneading until the dough is smooth. Rest the dough for 30 minutes.
3. Layer with Pastry Butter
Roll out the dough into a rectangular sheet. Place half the pastry butter in the center, leaving a ½ cm margin around the edges. Fold the dough over to enclose the butter, ensuring no air bubbles remain.
4. Fold and Rest
Fold the dough into thirds, cover, and rest for 30 minutes. Repeat the process three times, then let the dough rest for 1 hour.
5. Fill and Shape
Roll out the dough into a thin sheet. Add the prepared red pork filling and salted egg yolks. Fold the edges to seal and press them firmly. Brush the top with egg yolk.
6. Bake to Perfection
Preheat the Sharp EO-19K electric oven to 200°C using both upper and lower heat.
Bake for 20–30 minutes or until golden brown.
Instructions for Red Pork & Salted Egg Filling
1. Cook the Filling
Using the Sharp CY-301 induction cooker, stir-fry all the ingredients until thickened. Set aside to cool.
Electric Commercial Ovens
Induction Cookers