Dim Sum – Crispy BBQ Pork Pastry

Putonhua : cha xao shu

Ingredients  For Filling
BBQ Pork  250 g

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

Ingredients  For Pastry 2
Flour  200 g            Lard  120 g

Sauce
Sugar  2 tbsp       Oyster Sauce  5 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

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 sauce
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

14) You can make this Pastry in difference shape, as your skill and favourite :
  

Remark
tbsp – table spoon
Very complicated !!!!! But very nice……