Saturday, March 06, 2010

Peppered Pork Pastry

This videoPepper Cake, is very informative and i find this cake/pastry very interesting, although i could not fully understand the  language but i could guess.  I managed to bake a batch of very light pastry and loved it, no wonder these cakes are so popular on the streets of Taipei.  I don't know if i had guessed right the ingredients and had wished that i could know all the tips.  I could have missed some tips, cos my dough 1 did not rise to double in 20 or 30 minutes.  ok - it is winter here but not 4 hours later????.  Could it be that the salt had killed some of the yeast??  The next time if i should make this recipe again, i will add 1 tbsp of sugar to Dough 1 and i am sure the sugar present in the dough should aid the yeast to work better and will leaven the dough faster. 


Dough 1:
2 cups bleached all-purpose flour
1/2  tsp instant yeast
1 tbsp sugar
1 tsp salt
1/2 cup or more water(to make a soft dough)

Dough 2:
1/2 cup flour
1/2 cup lard


1 /2 lb ground shoulder pork
1/2 lb  ground belly pork
1 tbsp soya sauce
1 tbsp sesame oil
1 tbsp rice wine
1 tbsp sugar
1/2 tsp salt
1/2 tsp msg(optional)
1 tbsp black pepper
1/4 cup water

2 cups chopped green onions

White Sesame seeds for topping

1/2 cup simple syrup for glazing


Mix all the ingredients for the filling and stir well to combine.  Add water, a little at a time until pork is homogeneous.  Cover with plastic wrap and leave in the refrigerator

To prepare Dough 1:

Dilute salt in the water.  Mix sugar, yeast and flour together and add in all the water to make into a dough.

Set aside and leave to rest while you prepare Dough 2. Let dough rise until double in size.

To prepare Dough 2:

Add lard to the flour and knead into a dough.

To prepare the pastry:

Divide Dough 2 into 10 portions(more if you want smaller pastry)

Divide Dough 1 into 10 portions.

Wrap Dough 2 with Dough 1, repeat with the other 9 portions.

Using a chinese rolling pin, roll 1 portion into a long ovel(Flatten dough by starting from the center and roll up once, back to center and roll down once)

Roll up the flattened dough like you would roll a carpet.

Repeat with the other 9 portions.

Now back to the first portion.  Ending flap facing up, press your index finger on the flap, with your thumb and third finger, pinch the two ends together, so that the dough now is slightly round.

Roll with rolling pin to a thin circle,  fill with marinated pork and a generous portion of green onions.

Pleat the pastry and seal well.

Dip the surface of  wrapped pastry onto the simple syrup and then dip onto the sesame seeds.

Repeat with the other 9 portions.

Cover wrapped pastries and let it rise for 20 - 30 minutes before baking in preheated 350 f oven for 20 minutes,  after the first 10 minutes, open the oven door, so that steam can be released and pastries will crisp better.



Tuty said...

Looking at the ratio of flour and yeast, you may want to increase the yeast a little bit in addition to the sugar. What type of yeast do you usually use? I use SAF-instant which seems to work faster than the regular dry yeast.

Nevertheless, your pastry looks yummy.

Sonia (Nasi Lemak Lover) said...

Thanks for sharing, this look yummy.

Sonia (Nasi Lemak Lover) said...

Thanks for sharing, this look yummy.

Annie said...

i love patries with meat inside...this looks tasty!

MaryMoh said...

Wow....these look very delicious. I can just imagine the flavour and texture when you bite into it...must be fabulous. Would love to try.

Twinklestar said...

Looks yummy and apetising! This is the first time I'm seeing this type of buns...

lilyng said...


i usually use instant yeast for all my yeasted doughs. I use 1 tsp and i think it is good for just 2 cups of flour. I certainly agree that sugar should be added.

Xiao Yen Recipes said...

I've never seen this pastry before. By the look of the picture, I thought, it was taro and meat filling because of the purple color. Hmmm...maybe it's the color resolution. I don't think I can get ground belly pork. I would substitute the 1/2 ground shoulder pork and 1/2 ground belly pork with 1 pound of ground pork butt which is pretty has a good amount of fat in it. Do you think it will be fine?

I love your blog, and have added you to my blogroll.

lilyng said...

xiao yen

i am sure ground pork butt will be fine, try and use a more fatty one.

Regina Chennault said...

Thanks for sharing the video and your recipe! I made it the other day and it turned out very delicious. Check out my version:

I think the yeasted dough will rise better if the yeast is dissolved in water first before adding to the flour. The other trick I used is that I let the dough rise on top of dryer while drying clothes. However, I have problem handling oil dough as it is VERY sticky. Do you have the same problem with oil dough too?


lilyng said...


thanks for the tip of rising the dough on top of the dryer while drying clothes. I know of a friend who will leave it in the trunk of the car while she is out shopping and by the time she is done shopping, the dough should be ready, unless you are a mad shopper and spends more then 2 hours shopping.

i have no trouble with the oil dough, perhaps my kitchen is colder, it's still winter weather here. Leave it in the fridge for 30 minutes before handling and dust with flour if it is too soft to handle.

Chef Basket said...

Thanks for this peppered pork pastry recipe. It looks wonderful!

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