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Dim Sum : 
       BBQ Pork Pastry
   
Dim Sum - BBQ Pork Pastry
cha shao su   (Mandarin)

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Materials For Filling
BBQ Pork    250 g

Material For Pastry    1
Flour    350 g
Lard    100 g
Sugar    3 tbsp
Egg    1 pc
Water    5 tbsp

Material For Pastry    2
Flour    200 g
Lard    120 g

Seasoning      
Sugar    2 tbsp
Oyster Sauce    3 tbsp
Sesame oil   1/2 tbsp
Dark Soy Sauce    1 tbsp
Light Soy Sauce    1 tbsp
Water   150 ml

Thickenings
Chestnut Powder   2 tbsp
Water    4 tbsp

Egg Sauce
Egg    1 pc
Water    4 tbsp

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Steps
1)   Cut the BBQ pork into thin and small slices
2)   Heat wok by 2 tbsp of oil, stir fry slices BBQ pork, add seasoning
3)   Cook until boiled, add thickenings, dish up and chilled into soft solid filling
4)   Knead the materials of pastry 2 well to elastic, divide into grape size dices
5)   Knead the materials of pastry 1l, divide into dices, same quantity to pastry 2
6)   Knead pastry 2 into pastry 1, flatten to form a thin rectangular sheet
7)   Fold into 4 layers, flatten it into rectangle again, repeat 3 times
8)   To form a thin rectangular sheet, add in soft solid filling
9)   Roll and pack it to make a triangular or rectangular pieces
10) Brush some oil on a flat metal tray, put the rolled pieces in
11) Brush egg sauce on pastry surfaces, sprinkle some sesame on
12) Pre-heat the oven by medium heat, put the metal tray in
13) Bake for 20 minutes until pastry is golden, serve in hot

   

Remark 
tbsp -     table spoon

Very complicated !!!!!  But nice......

       

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