Xie-Ke-Huang
繁體中文

Scallion Stuffed Puff Pastry

Ingredients

Chinese Puff Pastry Dough 1 portion Ground pork 1/2 lb (225g) Scallion (Cut small dices) 1/2 lb (225g) Salt 1/2 tsp White sesame seed 1/3 cup Water 1/4 cup

Instructions

1.	Prepare the Chinese Puff Pastry Dough. Divide the dough into 16 equal pieces and cover them with a plastic wrap.
2.	Mix the scallion and ground pork with 1/2 tsp. of salt. The mixture is filling for the pastry.
3.	Roll each piece of the dough into a disk that is thick in the center and thin around the edge.
4.	Place approx. 22g of filling on the center of a dough disk. Lift the edge of the dough toward the center, pinch the dough and seal the opening. It will be hard to seal the opening if some of the filling is on the edge of the dough. Repeat this step for the remaining dough and filling.
5.	Preheat the oven to 195°C(375°F)。Brush little water over the back of each pastry (sealed side facing down), then cover it with white sesame seeds.
6.	Bake the puff pastry on the middle rack for 25 minutes or until golden brown. Turn the baking pan once in the midway so the color would be even.

蟹殼黃
ENGLISH

材料

中式油酥麵團 1 份 豬絞肉 1/2 磅 (225克) 青蔥 (切蔥花) 1/2 磅 (225克) 鹽 1/2 小匙 熟白芝麻 1/3 杯 水 1/4 杯

做法

1.	準備中式油酥麵團，分成20等份。做好的麵團蓋上保潔膜備用。
2.	青蔥和豬絞肉與1/2小匙鹽拌勻為內餡。
3.	將每一小麵團壓扁，擀成中厚邊薄的圓片。
4.	取約22克的餡放在麵皮中心，麵片從邊緣拉向中心旋轉收緊。注意麵皮邊緣如果沾到餡料就不容易捏緊。將剩餘麵團依樣包好。
5.	烤箱預熱到195°C(375°F)。在每個麵團光滑面上刷些水再沾滿芝麻。
6.	將蟹殼黃放進烤箱中層烤25分鐘至表面呈金黃色即可。中途烤盤要轉個方向這樣上色才會均勻。

最後更新 (Last Update): 06/01/2021
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