SCALLOP PUFF MAKING STEP-BY-STEP
2 min read1.Divide the water dough into 9g portions and the oil dough into 7g portions and roll into balls.
2.Push down on the water dough balls with the palm of your hand and flatten into circles large enough to encase the oil dough balls.
3-5.Place an oil dough ball in the centre of each water dough circle，bring up the edges to enclose and pinch together at the top to seal.Freeze the extra batch of pastry balls-they will keep for several
6.Push down on 1 dough ball with the palm of your hand on a lightly floured work surface.
7.Using a small rolling pin，roll out the dough into a strip about 8cm in length and around 2mm in thickness.
8.Starting from one short side of the dough，carefully roll it up like a Swiss roll，ensuring that the oil pastry does not leak out.
9.Rotate the dough 90 degrees clockwise and flatten the roll with the palm of your hand.
10.Roll the flattened dough again into a strip about 8cm in length and 2mm in thickness.
11.Again，roll up the strip Swiss-roll style.
12.Flatten the roll with the palm of your hand and then use the rolling pin to roll the pastry into a 5cm circle so that centre is thicker than the edges.
13.Place a scallop half in the centre of the pastry circle，bring up the edges to enclose and pinch together at the top to seal.Repeat for the other dough balls and chill in the refrigerator for an hour to firm up.
14.Remove from the refrigerator.Using a sharp knife，cut a cross in the top of each pastry.Then make additional cuts within each quarter of the dissecting lines，starting from the centre of the cross.Each cut will form a sprouting leaf once the dumpling is fried.
15.Using tweezers，lightly lift the tip of each of these cut leaves’to encourage the sprouting action when the puff hits the hot oil.
