• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • Water dough
  • 125g high protein flour, sifted
  • 125g plain flour
  • 1 tbsp castor sugar
  • 3/4 tbsp golden syrup
  • 125g shortening
  • 125ml water
  • Oil dough
  • 125g plain flour, sifted
  • 80g shortening
  • Filling
  • 250g lotus paste
  • 4 salted egg yolks, each yolk quartered
  • Egg wash
  • 1 egg yolk
  • 1 tbsp water, mixed
  • Pinch of salt


  1. Water dough: Put sifted flours into a mixing bowl. Add in sugar to mix. Stir in golden syrup and shortening.
  2. Mix well to combine. Pour in water gradually and knead into a smooth dough. Rest dough for 30 minutes then divide into equal portions.
  3. Oil dough: Combine shortening and flour together and mix into a non-sticky dough. Divide oil dough into equal parts.
  4. Wrap one portion of oil dough inside the water dough. Roll out the dough into a longish flat piece then roll it up into a Swiss roll.
  5. Repeat the process again then roll out into a thin piece.
  6. Wrap up with a piece of lotus paste filling. Arrange the salted egg pastry onto a lightly glazed baking ray.
  7. Brush with egg glaze twice and bake in a preheated oven at 200°C for about 20-25 minutes or until golden brown.
  8. (Note: Get ready-made lotus paste from your bakery shops in town.)

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