500 grams (1.1 lb) wheat flour
150 grams (0.33 lb) prok fat
100 grams (0.22 lb)lard
20 grams (2/3 oz) yeast (optional depending on hte kind of flour
150 grams (0.33 lb) sugar
Cut the raw pork fat into small cubes, add the sugar, stir well and
put it aside for two days before it is ready to use.
Add the yeast to the flour or use self-rising flour, mix with 150 g
(10 tbsp) of lukewarm water and put aside for 2 to 3 hours.
Roll the dough into a flat oblong shape, apply the lard, sprinkle
hte pork fat cubes and roll it up. Press the roll into flat and
seal both ends. Reduce into squares with 20 cm (8 inches) each
Heat 2000 g (4 cups) of cold water to boiling point. Put a piece of
wet cloth on the tray of a steamer, and place in the raw rolls and
cook over high heat for 30 minutes.
Features: Soft and containing many layers.
Taste: Sweet and delicious.