tag:blogger.com,1999:blog-12790784.post2095442954440544674..comments2024-01-02T13:03:12.101-07:00Comments on Lily's Wai Sek Hong: Peppered Pork Pastrylilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-12790784.post-77414810107660660562010-11-24T08:41:25.474-07:002010-11-24T08:41:25.474-07:00Thanks for this peppered pork pastry recipe. It l...Thanks for this peppered pork pastry recipe. It looks wonderful!Chef Baskethttp://hubpages.com/hub/Chef-Basket-Kitchen-Helpernoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-49935245593290829652010-03-26T07:14:45.062-06:002010-03-26T07:14:45.062-06:00regina
thanks for the tip of rising the dough on ...regina<br /><br />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.<br /><br />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.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-27106163446131264462010-03-23T19:34:35.860-06:002010-03-23T19:34:35.860-06:00Thanks for sharing the video and your recipe! I ma...Thanks for sharing the video and your recipe! I made it the other day and it turned out very delicious. Check out my version: http://khern.wordpress.com/2010/03/21/peppery-pork-pastry/<br /><br />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?<br /><br />ReginaRegina Chennaulthttp://www.khern.comnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-71004165216660975202010-03-08T07:21:25.770-07:002010-03-08T07:21:25.770-07:00xiao yen
i am sure ground pork butt will be fine,...xiao yen<br /><br />i am sure ground pork butt will be fine, try and use a more fatty one.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-81243451963885775422010-03-08T00:04:30.299-07:002010-03-08T00:04:30.299-07:00I've never seen this pastry before. By the loo...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?<br /><br />I love your blog, and have added you to my blogroll.Xiao Yen Recipeshttps://www.blogger.com/profile/05095978934238406430noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-54451182856334032812010-03-07T08:18:06.361-07:002010-03-07T08:18:06.361-07:00tuty
i usually use instant yeast for all my yeast...tuty<br /><br />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.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-41436116816325067312010-03-07T06:27:12.675-07:002010-03-07T06:27:12.675-07:00Looks yummy and apetising! This is the first time ...Looks yummy and apetising! This is the first time I'm seeing this type of buns...SugarliciousGoodieshttps://www.blogger.com/profile/13704242928140131029noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-39297676742934306082010-03-07T00:51:37.487-07:002010-03-07T00:51:37.487-07:00Wow....these look very delicious. I can just imagi...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.MaryMohhttp://www.keeplearningkeepsmiling.comnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-32222192081319921192010-03-07T00:01:14.735-07:002010-03-07T00:01:14.735-07:00i love patries with meat inside...this looks tasty...i love patries with meat inside...this looks tasty!Anniehttp://www.brownandpink.comnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-49349707820691087832010-03-06T22:49:22.884-07:002010-03-06T22:49:22.884-07:00Thanks for sharing, this look yummy.Thanks for sharing, this look yummy.Sonia ~ Nasi Lemak Loverhttps://www.blogger.com/profile/05419159376275343283noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-38813697994683152272010-03-06T22:49:22.885-07:002010-03-06T22:49:22.885-07:00Thanks for sharing, this look yummy.Thanks for sharing, this look yummy.Sonia ~ Nasi Lemak Loverhttps://www.blogger.com/profile/05419159376275343283noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-7161675661768592542010-03-06T22:37:37.176-07:002010-03-06T22:37:37.176-07:00Lily,
Looking at the ratio of flour and yeast, you...Lily,<br />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.<br /><br />Nevertheless, your pastry looks yummy.Tuty @Scentofspice.comhttp://scentofspice.comnoreply@blogger.com