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Golden Crab-Shell Pastry Golden Crab-Shell Pastry

Ingredients:(for 15 Pastries)
      Dough       Filling
    Outer dough
  • Instant blending four 250g
  • Salt 5g
  • Butter 25g
  • Yeast 5g
  • Warm water 120ml
    Inner dough
  • Best for cake & pastry flour 275g.
  • Unsalted butter 175g.
  • Ground pork 500g
  • Chopped green onion 1/2 cup
  • Salt 1/2 teaspoon
  • Soy sauce 1 teaspoon
  • Sesame oil 1 teaspoon
  • White pepper 1/2 teaspoon
  • Rice wine 1 teaspoon
  • 5 spicy powder a few (Optional)
  • Egg yolk 1

  Measurement Convert  

  • Blend all the ingredients of Filling together and set it aside.
  • Use ingredients of the dough to prepare "Crispy Pastry" (detailed description in FAQ) 15 shares.
    Notice: In the outer water-oil dough, we are using "Yeast" in the warm water, be sure to set the water-oil dough aside for 40 minutes to get a better "yeasted" dough before you proceed to make the wrapping pastries!
  • Wrap the filling into each pastry then lay the cake on the bake-tray and press by palm to flat it, then brush some egg yolk on the top.
  • Put them into the 395°F pre-heated oven (on the middle-up rack) bake for 20 minutes. Ready for serve.

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