Chasiu Pastry
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 296.4
- Total Fat: 23.4 g
- Cholesterol: 9.5 mg
- Sodium: 933.8 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 1.2 g
- Protein: 8.2 g
View full nutritional breakdown of Chasiu Pastry calories by ingredient
Introduction
Traditional Cantonese delicious pastry product Traditional Cantonese delicious pastry productNumber of Servings: 8
Ingredients
-
200 gram Pork belly
6 tbsp Soy Sauce
30 grams Granulated Sugar
4 serving Gefen Fresh Crushed Garlic (by JHEREG1)
1 tsp Pepper, white
1 dash Salt
1 cup Flour - Gold medal all purpose flour
0.5 cup Flour - Pastry (by MARIENA81)
0.25 cup Water bottle w/ filtered water
80 grams Lard
2 tbsp Chasiu Sauce
Directions
The marinade of the Chasiu (pork belly):
1. Cut the pork belly into 2 large pieces, put them into a glass bowl.
2. Put soy sauce, rice wine, a pinch of salt, white pepper, crushed garlic, and sugar into the meat.
3. rub the marinade all over the pork belly, refrigerate for overnight.
Bake the Chasiu:
1. Preheat oven to 355 F, and lay out a foil onto a full-size sheet pan.
2. Put each piece of the chasiu onto the sheet pan, brush with marinating juice
3. Bake for 50 minutes, while taking the meat out in the middle of the time and brush another layer of the juice
4. Set aside and let cool
Chasiu filling:
1. Chop the baked chasiu coarsely
2. Put 2 tbsp of Chinese chasiu sauce (barbecue sauce), 2 tbsp soy sauce, a pinch of salt and black pepper, stir the filling evenly
3. Set aside
Pastry Dough:
1. Sift all purpose flour, salt, sugar together
2. Add water, and 35g lard into the flour, slowly mix it until liquid and fat are fully absorbed
3. Knead the dough until it is smooth
4. Set aside to rest about 30 minutes
Shortening:
1. Mix pastry flour and 45g lard together, until the fat is fully absorbed.
Chasiu pastry assembly
1. After the dough is rested, cut it into 12 pieces, roll and flatten each piece
2. Likewise, cut the shortening into 12 pieces, roll each piece into a small ball
3. Take one piece of dough to cover the shortening. Flatten the mixture, roll it up. Rotate the roll in 90 degrees, repeat the same step. Fold two edges of the dough mixture to the center, flatten and square off each piece
4. Put 1 tbsp of the chasiu filling into each dough mixture, fold the left corner to the right edge that shape it in a triangle, and keep folding until the dough mixture is finished.
5. Line a wax paper onto the sheet pan, brush with oil on top, and place 12 pieces of chasiu pastry on the pan. Brush with beaten egg yolk on top, and sprinkle black sesame.
6. Preheat oven to 355 F, and bake for 20 minutes.
Serving Size: 12 triangle pieces
1. Cut the pork belly into 2 large pieces, put them into a glass bowl.
2. Put soy sauce, rice wine, a pinch of salt, white pepper, crushed garlic, and sugar into the meat.
3. rub the marinade all over the pork belly, refrigerate for overnight.
Bake the Chasiu:
1. Preheat oven to 355 F, and lay out a foil onto a full-size sheet pan.
2. Put each piece of the chasiu onto the sheet pan, brush with marinating juice
3. Bake for 50 minutes, while taking the meat out in the middle of the time and brush another layer of the juice
4. Set aside and let cool
Chasiu filling:
1. Chop the baked chasiu coarsely
2. Put 2 tbsp of Chinese chasiu sauce (barbecue sauce), 2 tbsp soy sauce, a pinch of salt and black pepper, stir the filling evenly
3. Set aside
Pastry Dough:
1. Sift all purpose flour, salt, sugar together
2. Add water, and 35g lard into the flour, slowly mix it until liquid and fat are fully absorbed
3. Knead the dough until it is smooth
4. Set aside to rest about 30 minutes
Shortening:
1. Mix pastry flour and 45g lard together, until the fat is fully absorbed.
Chasiu pastry assembly
1. After the dough is rested, cut it into 12 pieces, roll and flatten each piece
2. Likewise, cut the shortening into 12 pieces, roll each piece into a small ball
3. Take one piece of dough to cover the shortening. Flatten the mixture, roll it up. Rotate the roll in 90 degrees, repeat the same step. Fold two edges of the dough mixture to the center, flatten and square off each piece
4. Put 1 tbsp of the chasiu filling into each dough mixture, fold the left corner to the right edge that shape it in a triangle, and keep folding until the dough mixture is finished.
5. Line a wax paper onto the sheet pan, brush with oil on top, and place 12 pieces of chasiu pastry on the pan. Brush with beaten egg yolk on top, and sprinkle black sesame.
6. Preheat oven to 355 F, and bake for 20 minutes.
Serving Size: 12 triangle pieces