Pastel And What Is Pastel Material

What is Pastel Material?

Ingredients: 250 grams of wheat flour. 1 egg. 50 grams of margarine. tsp salt. 75 ml of water. enough cooking oil, for frying.

Why isn't pastel skin crunchy?

One of the things that makes pastels not crunchy is the improper way of frying. The oil used for frying the pastels should be hot. then when the oil is hot, we can turn off the heat and add the pastels. Carefully, brush the top of the pastel with the hot oil.

Steps to Make Pastels?

How to make the skin: mix flour, salt, and chicken stock powder. Add margarine and stir until crumbly. add eggs and ice water. thinly roll the dough using a noodle mill. cut into rounds with a ring diameter of 12 cm. put the stuffing and put a piece of salted egg. heat the oil then add the pastels.

What are the Ingredients for Making Pastel Skins?

Pastel skin ingredients: 275 grams of medium protein flour (blue triangle) 30 grams of tapioca flour. 60 grams of butter. 3 tbsp canola oil. 75 ml cold full cream milk. 1 egg. 1/2 tsp mushroom stock. 1/2 tsp salt.

Material contents

2 eggs, boiled & cut @ so 8
125 gr Potatoes, cut into small cubes & boiled
100 gr Carrot, cut into small cubes & boiled
50 gr Soun, soak in hot water until it expands & drain, cut into 2
1 tg scallion, finely sliced
1/2 pc Onion, finely chopped
Salt, Sugar & Mushroom Broth to taste
50 ml Water
Oil for frying

Ground spices

2 pcs Shallots
2 cloves of garlic
1/4 tsp Pepper
1/8 tsp Nutmeg

How to make

1. Heat cooking oil, saute ground spices & onions until fragrant. Add potatoes, carrots, sugar, salt & mushroom broth, mix well. Add water, cook until the spices are absorbed. Taste correction
2. Enter the leeks & soun, mix well. Cook until the gravy is dry. set aside
1. Mix flour & salt, mix well
2. Add melted margarine, mix well while gradually pouring warm water. Just stir the dough until it's smooth, not sticky in the basin (don't knead it, so the pastel skin isn't hard). Stop adding water, if the dough is just right.
3. Wrap the dough in plastic, rest 15-30 minutes so that the dough is more flexible when shaped
4. Divide & weigh the dough @ 30gr (according to taste). Roll the dough flat, round shape (sy, diameter 11cm). Give the filling, fold in half a circle & close the edges, then twist
5. Heat a lot of cooking oil over medium heat. Add the pastels, flush the surface with oil. Fry until both sides are golden brown. Lift & drain