Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Pay attention to blade safety when using knives and blenders.
Peel, seed and chop 300g winter melon into small pieces, blend into fine puree without adding water.
Watch out
Be careful when cutting the winter melon to prevent cutting hands.
Pour winter melon puree into a non-stick pan, add 50g sugar, 1/4 tsp salt and 15g lard. Cook over medium heat for 20 mins to reduce moisture until thick paste. Add 1/4 tsp vanilla extract and 35g glutinous rice flour, stir fry until a smooth dough forms.
local_fire_departmentmedium heat, about 20 minsWatch out
Stir constantly during cooking to prevent burning.
Spread the cooked filling evenly on a plate, cover and chill in refrigerator for 1 hour to solidify.
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Make sure filling is chilled solid, otherwise it will be too soft to wrap.
Mix 120g all-purpose flour, 30g lard, and 80ml water in a bowl to form a soft dough. Cover and rest for 15 mins, then knead until smooth.
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Water-oil dough must be soft and smooth to properly enclose oil pastry.
Combine 75g all-purpose flour and 36g lard, knead into a soft oil pastry dough.
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The hardness of oil pastry should be similar to water-oil dough.
Divide water-oil dough and oil dough into 8 equal portions each, roll into small balls.
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Divide evenly so pastries bake at the same rate.
Flatten one portion of water-oil dough, place an oil pastry ball in center, wrap and pinch to seal completely, roll into smooth ball.
Watch out
Seal tightly to prevent oil pastry from leaking out during rolling.
Take out chilled winter melon filling, divide into 8 equal portions (about 20g each), dust hands with flour and roll into balls.
Watch out
Dust hands with a bit of flour if filling is sticky.
Flatten a dough ball vertically, gently roll into an oval strip and roll it up. Roll it long again and roll up, press center with finger, fold both ends together and flatten into an 11-12 cm circle.
Watch out
Roll gently
pushing too hard breaks layers and ruins flakiness
Place a winter melon filling ball in center of dough wrapper, gather edges to fully enclose, pinch seam tightly. Turn seam side down, press gently with rolling pin into an 8-9 cm round patty.
Watch out
Pinch seam tightly and roll gently, otherwise filling will burst out while baking.
Watch your finger placement when using a knife to prevent cuts.
Place shaped pastry raw cakes onto baking tray. Cut 2-3 parallel shallow slits on top with a knife, then brush evenly with egg yolk wash.
Watch out
Slash top skin layer only, do not cut through bottom layer.
Wear oven mitts when removing the hot baking sheet from oven.
Bake in oven preheated to 300°F (150°C) for about 15 minutes, until pastries puff up and turn golden brown.
local_fire_department300°F (150°C), about 15 minsWatch out
Do not set oven temperature too high, or pastry will puff too fast and deform.
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