Lotus paste chicken floss pastries ~ 莲蓉鸡肉松酥饼

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.

Recipe  for Lotus chicken floss pastries ~  莲蓉鸡肉松酥饼

Ingredients
Water dough

• 100 gm plain flour, sifted
• 40 gm shortening
• 10 gm caster sugar
• 30 to 50 ml water to be added gradually

Oil dough

• 80 gm plain flour, sifted
• 60 gm shortening

250 gm lotus paste

Chicken  floss

Sesame seeds

Egg wash - 1 egg  beaten 

Method 

1. 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.
2. 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.
3. Divide the water dough into 10 portions of about 18 gm each and roll each portion into a ball.
4. Divide the oil dough into 10 portions of about 12 gm each and roll each portion into a ball.
5. Flatten a piece of water dough and wrap it round a ball of oil dough.  Repeat.
6. 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.
7. 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.
8. Apply egg wash and sprinkle on some sesame seeds.
9. Bake in a preheated oven @ 180 deg.C for 20 to 25 mins. till golden brown.
10. Let cool on tray for about 10 mins. before removing them onto a wire rack to cool completely.
11. Yield :  10 pastries