These Lotus paste chicken floss pastries are getting very popular here in Ipoh and some of them are with Pandan Lotus paste. To me, at Rm2.50 for an approximate 2 inch diameter size pastry, is a bit on the high side, so why not try to DIY it I told myself. Well, I did and here's what I'm going to share with you today........
I enjoyed the fruits of my labour with a nice cup of hot local coffee.
- 100 gm plain flour, sifted
- 40 gm shortening
- 10 gm caster sugar
- 30 to 50 ml water to be added gradually
- 80 gm plain flour, sifted
- 60 gm shortening
250 gm lotus paste
Egg wash - 1 egg beaten
- For the water dough, mix the flour, shortening, sugar together, then add in water gradually and knead to form a soft dough. Cover with cling wrap and let rest for 30 mins.
- For the oil dough, mix the flour with shortening and knead till it forms a soft dough. Cover with cling wrap and let rest for 30 mins.
- Divide the water dough into 10 portions of about 18 gm each and roll each portion into a ball.
- Divide the oil dough into 10 portions of about 12 gm each and roll each portion into a ball.
- Flatten a piece of water dough and wrap it round a ball of oil dough. Repeat.
- Then roll out each ball of dough, lengthwise and then roll it up like a swiss roll. Flatten the roll of dough and roll it up again.
- Flatten each roll, then place some lotus paste and some chicken floss in the centre. Wrap it up, seal the edges, and place seams down onto a parchment lined baking tray.
- Apply egg wash and sprinkle on some sesame seeds.
- Bake in a preheated oven @ 180 deg.C for 20 to 25 mins. till golden brown.
- Let cool on tray for about 10 mins. before removing them onto a wire rack to cool completely.
- Yield : 10 pastries