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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour in 30g of glutinous rice flour on lowest heat, stir continuously until slightly yellowish, then turn off the heat and set aside.
local_fire_departmentLowest heatWatch out
Keep the heat at the lowest and stir constantly, otherwise the flour will burn and turn bitter instantly.
Keep fingers away from the grater blade to avoid scrapes.
Peel and deseed 500g of winter melon, then grate into fine shreds using a grater.
Watch out
Be careful with your fingers when grating to avoid getting close to the blade and getting hurt.
Stir-frying hot syrup on high heat easily splatters and burns skin; keep a safe distance.
Pour the shredded winter melon with its juice into a non-stick pan, turn to high heat and stir constantly until moisture evaporates; then add 80g sugar, turn to medium heat and stir until dissolved; add 15g unsalted butter and stir until melted; finally add the toasted glutinous rice flour, turn to low heat and stir well, pressing with a spatula to remove flour lumps, and stir-fry until the filling becomes a dry dough, then turn off the heat.
local_fire_departmentHigh to medium then low heatWatch out
The filling has high moisture which splatters easily, and melted sugar burns quickly at the bottom, so continuous stirring is essential.
Place the cooked winter melon filling in a container to cool, then refrigerate for 30 minutes; take out and divide into 10 portions (22g each), round them slightly (dip fingers in a little water if sticky), and refrigerate until ready to use.
Watch out
If the filling is not fully chilled and set, it will be too soft to shape when divided.
Mix 120g all-purpose flour, 35g lard, 20g sugar, add 60ml water and stir; knead into a soft non-sticky dough; move to the counter and knead for about 3-5 minutes until slightly smooth; round the dough, wrap in plastic wrap, and refrigerate to rest for 20 minutes.
Watch out
Knead enough to develop gluten, but over-kneading will make the oil dough too tough to wrap.
While the oil dough is chilling, make the shortcrust: mix 80g cake flour and 45g lard, gently pinch and mix by hand until a dough forms; do not over-knead, it will be non-sticky once formed; wrap in plastic wrap and refrigerate until ready to use.
Watch out
Over-kneading the shortcrust will melt the lard and reduce the flakiness of the pastry.
Take out the rested oil dough and shortcrust, divide the oil dough into 10 portions (22g each) and shortcrust into 10 portions (11g each), round the shortcrust; shape the oil dough into round pieces (very soft and easy to handle).
Watch out
Weigh accurately when dividing, otherwise the pastry wrappers will be unevenly thick or thin when wrapping.
Take an oil dough wrapper, seam side up, press down with hand, wrap around the shortcrust; ensure the seal is tightly closed, cover with plastic wrap to prevent drying out.
Watch out
The seal must be pinched tightly, otherwise the shortcrust will leak when rolling and ruin the flaky layers.
Take the dough, seam side up, press down; roll out gently into an elongated shape, roll up, seam side down; cover with plastic wrap and rest for 15 minutes.
Watch out
Roll gently and evenly, otherwise the skin will break and leak shortcrust.
After resting, take out, seam side up, press down, roll gently into an elongated shape, roll up, seam side down; cover with plastic wrap and rest for 15 minutes.
Watch out
The second rolling must also be gentle to allow the dough to relax fully for easy wrapping.
After resting, take out, seam side up, press down with thumb in the middle, fold both sides towards the center, pinch and flatten; roll out gently (rolling the wrapper slightly larger makes wrapping easier), wrap the winter melon filling; ensure the seal is tightly closed, press down, roll flat gently, and pat the edges.
Watch out
Roll the wrapper large enough and pinch the seal tightly, otherwise the filling will leak out during baking and ruin the pastry.
Wear heat-resistant gloves when placing the baking sheet into the 180C oven to avoid touching hot metal and getting burned.
Score 2 cuts on top of each pastry all the way to the bottom (remember to preheat oven to 180C); beat the egg yolk, brush on a first layer of egg yolk, then brush on a second layer, add a sprinkle of sesame seeds if desired, and place in the oven; bake at 180C for 20-25 minutes until golden brown, then take out.
local_fire_department180CWatch out
The score must cut through to the bottom, otherwise the pastry cannot expand properly and will burst
brush egg wash evenly in two layers for a beautiful golden finish
The freshly baked tray is extremely hot; wear heat-resistant gloves when moving it.
After removing from the oven, transfer the baking sheet to a cooling rack to cool down.
Watch out
Freshly baked pastries are very fragile and break easily if moved immediately
let them cool slightly on the tray first
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