IMG_6027haven’t made puff pastry or something-something 酥 for a long time…. i do find it tiring from the kneading, weighing, rolling to shaping etc…. so whenever i make one of these, i tire out totally…. but it’s all worth it о(ж>▽<)y ☆


Ingredients (makes 18 ingots)

IMG_6028Oil dough
170g all purpose flour
10g pumpkin powder
55g pastry margarine
180ml warm water
30g sugar

Oil pastry
140g cake flour
70g pastry margarine

450g lotus paste filling (divided into 18 equal portions in advance)

egg wash

食材(可做 18个元宝酥)

面粉 170克
南瓜粉 10克
起酥油 55克
温水 180毫升
糖 30克

蛋糕粉 140克
起酥油 70克

莲蓉馅 450克(分割成 18等份)


IMG_6030– prepare oil dough: mix flour and sugar together with pumpkin powder. add in water carefully to form a dough and knead in pastry margarine. incorporate well and wrap with cling wrap. allow dough to rest for 15 mins
制作油皮:面粉、糖和南瓜粉混合。加入水,搓揉成团后揉入起酥油。揉匀后,盖上保鲜膜,静置 15分钟

– prepare oil pastry: cut pastry margarine into flour and rub in with fingers carefully and mix till you get a soft dough. do not over mix

– divide both oil dough and oil pastry into 18 equal portions and start shaping
油皮和油酥分隔成 18等份

NA201401071109240011-02-091000000wrap a portion of oil pastry with oil dough

NA201401071109430099-02-091000000seal seams

NA201401071102440004-02-091000000roll out gently into a long oval shape

NA201401071103070027-02-091000000roll the dough up jelly-style and turn it 90 degrees
卷起后,逆时钟转 90度

NA201401071101400048-02-091000000roll out once again into a long rectangular shape

NA201401071102000087-02-091000000once again, roll it up jelly-style and turn it 90 degrees
再次卷起、逆时钟转 90度

NA201401071100580042-02-091000000sit dough upwards and then press it flat down into a disc

NA201401071100380063-02-091000000place a portion of filling on rolled out disc and wrap tightly

NA201401071108180092-02-091000000roll it out into a log shape

NA201401071100200060-02-091000000press the sides of the dough flat as above… the length of my dough at this stage is around 6cm
将两侧的面皮压扁。此时,我的面团约 6厘米长

NA201401071108590079-02-091000000fold both the sides up

NA201401071111490071-02-091000000then press the sides (the four corners) of the ingot towards the main body of the dough with the thumb and index fingers of both hands

– brush all ingots with 2 coats of egg wash

– bake in preheated oven of 180 degrees for 20 mins
送入预热至 180摄氏度烤箱烤 20分钟即可

IMG_6029发!发!发!  (ノ◕ヮ◕)ノ*:・゚✧

Pollution index: 115 (lightly polluted)


(10) Comments

  • 燕@yen (January 17, 2014)

    发呀! huat呀!我拿一粒哦!

  • Nasi Lemak Lover (January 17, 2014)

    Huat Huat Huat ! can send me some !

  • Mel (January 17, 2014)

    Wah….impressive….with your tutorial pic. I also want to FATT ah! Give me one please?

  • lily ng (January 18, 2014)


    wow, this pastry is really lovely, very appropriate for the chinese new year

    happy chinese new year to you and family

  • Jozelyn Ng (January 18, 2014)


  • Sally (January 18, 2014)


  • Esther Lau aka Copycake Kitchen (January 19, 2014)

    Huat,huat, huat!!!! Money,money, money come!!! More for me please, hehehe…

  • May Law (January 19, 2014)

    吃了会huat 啊, 我快快来一个吧!

  • Amy Tong (January 20, 2014)

    These are beautiful and what a great treat for CNY! I usually use puff pastry from the box when I\’m to lazy to make the dough myself. 😛 I know…but as you said, the process is tiring but so worth it. 🙂 Wish you an early happy CNY, Gong-Hay-Fat-Choy!

  • Baby Sumo (January 20, 2014)

    Wah so nice… lots of \”gold ingots\” for CNY! Huat ah!

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Victoria Bakes – Baking into the Ether