Taicang Taishi Cake

Taicang Taishi Cake

　　Ingredients

　　2.5 kg refined flour (for 50 pieces), filling ingredients: 300 g diced ham, 500 g each of red bean paste, white sugar, and fresh pork, 30 g each of refined salt and chopped scallions, 20 g soy sauce, 1.6 kg cooked lard (100 g used in cooking).

　　Cooking steps

　　1. Knead the dough: First mix 1 kg of flour with 500 g of lard to make the shortcrust pastry; then use 1.5 kg of flour, 200 g of lard, and 450 ml of cold water, adding them in three parts and kneading into the dough wrapper.

　　2. Place the white sugar in a bowl, add the diced ham and 100 g of lard, mix well to make the sweet ham filling. Boil the fresh pork, cut it into small cubes, and mix with salt, soy sauce, and chopped scallions to make the meat filling.

　　3. Shaping: First flatten the kneaded dough wrapper, place the shortcrust pastry in the center, wrap and flatten it, then roll it up. Cut it into 50 small pieces, press each piece flat, wrap the filling (sweet ones with the sugar ham filling, red bean paste; savory ones with the meat filling), and then flatten into a round cake shape.

　　4. Heat the pan, add 800 g of lard. When the oil is heated to about 30% temperature, put the cakes in and fry until the crust is crispy and the filling is heated through. Remove and drain the oil to finish.