HOPIANG BABOY

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Photo Credits: CTO

Delicious Chinese pastry filled with Bean Paste and Pork

INGREDIENTS

  • Dough
  • 4 cups flour
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup water
  • Roll-in fat
  • 3 cup flour
  • 1 cup lard or butter
  • 1 cup sugar
  1. Sift all purpose flour in a  mixing bowl; make a well in the center and add the water, salt and corn oil and mix with wooden spoon just to incorporate ingredients with the flour. Do not overmix.
  2. Form dough into a ball, cover with cloth and set aside for 30 minutes.
  3. In a bowl, mix together all-purpose flour, sugar and lard until a homogenous paste is formed.
  4. On a lightly floured board or surface, roll out dough ball with a rolling pin to form a rectangular 1-inch thick. With a spatula, spread the paste evenly over the rectangular dough so that the paste covers two thirds of the surface of the rectangular.
  5. Fold the uncovered portion over the center and fold the remaining 1/3 over the first. Fold to make three layers of the dough with the paste in between each layer. 6. Rollout folded dough to its original size and repeat folding process without the paste.
  6. Roll out the dough once more and fold for the third time. Allow to rest for 5 minutes. Roll out the dough to its original size.
  7. Cut sheet of dough lengthwise into two equal portions. Flatten each piece and roll out with rolling pin to form a circular piece. Put about a tablespoon of the pork filling at the center and bring up the sides to top center. Seal tightly.
  8. Press top lightly to flatten. Place filled pieces on ungreased baking sheet lined with brown paper. Brush top with egg yolk .
  9. Prick surface with a little tines of fork to let out steam.And sprinkle sesame seeds.
  10. Bake in a preheated oven at 400F for 25-30 minutes or until slightly golden brown.
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HOPIA PORK FILLING

  • 200 grams pork skin
  • 1/2 cup onion
  • 1 tablespoon garlic,chopped
  • 3/4 cup flour
  • 1 teaspoon salt
  • 3/4 cup white sugar
  • 1/4 cup butter
  • 1/2 cup evaporated milk
  • 1 cup water

PROCEDURE

  1. Boil pork skin until tender, Place in refrigerator overnight then cut into small pieces.
  2. Deep fry until skin crispy and strain.
  3. In cooking pot, Place the butter and sauté the onion and garlic until caramelized. Add sugar and mix well then add the flour and mix together.
  4. Add milk and water Mix well until fully combined and dry.
  5. Then add the crispy pork skin and Let cool.Add sugar if necessary
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Credits to: chefrenzkie.weebly.com