How To Hopia Baboy should be made.

Hopia baboy is a type of Filipino pastry.The combination of two doughs creates a flaky pastry shell that is filled with cooked winter melon that has been infused with pork fat.

Step 1: The oil dough should be mixed together.

Combine 1 cup of all-purpose flour with 1/3 cup vegetable oil and make a smooth dough.After combining the oil and flour, you can add red or yellow food coloring.The color of the dough should be the same.The addition of food coloring is not required.The oil dough should be put aside for now.

Step 2: Water dough can be made by combining the flour and sugar.

In a medium bowl, mix 2 cups of all-purpose flour with 3 Tbsp of white sugar.A fork can be used to mix the dry ingredients.

Step 3: Cut in the fat.

Use a pastry cutter to cut the dry ingredients from the water dough.If you don’t have a pastry cutter, cut the lard into small bits and sprinkle it over the dry ingredients.If you want to cut the lard bits into the dry ingredients, use a fork or knife.

Step 4: The water needs to be added.

The water dough ingredients should be put into the water.When evenly combined, mix with a fork.When you add the water, make sure to add food coloring as well.

Step 5: It’s important toKnead well.

When the dough is smooth and elastic, turn it out onto the counter.The dough should change from white to ivory after you knead it completely.

Step 6: Roll and divide.

Roll each half of the dough into a square.The square of dough will be long and wide.If not thinner, roll the dough until it is 1/3 inch thick.The thinness of the dough is more important than the shape or other dimensions.

Step 7: The oil dough should be spread over the water dough.

The oil dough should be crumbled over the water dough.Spread the oil dough over the water dough square.The other half of the oil dough and the water dough should be repeated the same way.

Step 8: Roll into the cylinder.

Roll each square of dough into a cylinder.

Step 9: The cylinder needs to be stretched.

Roll each cylinder under your palms until it’s only 2.5 cm in diameter.The cylinder should be at least 16 inches long and even larger throughout.

Step 10: Divide and chill

A total of four separate portions of dough can be produced if you divide the dough in half.The dough should be wrapped in plastic and refrigerated for 10 to 60 minutes.The dough will be easier to work with when it is refrigerated.If you want the dough to dry out, don’t keep it refrigerated for more than an hour.

Step 11: The pork fat and sugar should be mixed together.

The pork fat should be placed in a bowl.When the pork fat is coated in sugar, toss it gently.As you prepare some of the other filling ingredients, set the pork fat aside for a few minutes.

Step 12: Make sure the oil is hot.

The skillet has deep sides.For 1 to 2 minutes, heat on the stove.

Step 13: The onion needs to be cooked.

The onion will complement the hot oil in the skillet.For 2 to 4 minutes, cook the onions.The onions should be translucent.Don’t allow them to burn.

Step 14: The sesame seeds will be added.

The sesame seeds were put over the onions.When they coat the onions, cook them for 30 seconds.The sesame seeds should not be burned.

Step 15: Put in the sugared fat.

Add the pork fat to the pan.Lower the heat to medium and cook until the fat breaks down.As it cooks, you may need to lightly mash the fat with a fork or spoon.The melon is also referred to as winter melon.The mashed filling is mashed and watery at this point.If there isn’t much liquid in the pan, add some water.

Step 16: Add the flour.

The flour should be put into the pan.Continue cooking until the filling is thick.When done, no visible traces of flour should remain.

Step 17: It was cool slightly.

Remove the pan from the heat and set it aside for 10 minutes to allow the filling to cool before you assemble the hopia baboy.

Step 18: Place the oven in the middle of the room at a temperature of at least 400 degrees Fahrenheit (190 degrees Celsius).

Baking sheets can be lined with aluminum foil.

Step 19: The dough needs to be stretched.

The dough needs to be removed from the refrigerator.Place it on the counter and roll it under the palms of your hands until it reaches a length of 12 inches.The diameter should be the same as 1.9 cm.You should work with one cylinder of dough at a time.Move the dough from one cylinder to the next after rolling, dividing, and filling it.Continue until you make it through all four cylinders.

Step 20: The dough should be cut into pieces.

The cylinder of dough should be cut in half.You should get six pieces of dough from each of your cylinders.If you want smaller pastries, you can cut each cylinder in half and each half into four even pieces.You should get a total of 32 pieces from each original cylinder.

Step 21: Roll each piece into a circle.

To flatten each piece of dough, use a rolling pin.

Step 22: Each rectangle should be filled.

The prepared filling should be placed in the center of each rectangle.Wrap the dough around the filling completely.If you pinch the edges together at the center, the pastry won’t open up.

Step 23: Take each piece and flatten it.

Place the pieces on the baking sheet seam-side down.Use your fingers to pat the pieces into circles, then lightly press down on them to flatten them.

Step 24: The brush should be with the egg wash.

Use a pastry brush to lightly coat the tops of each piece.

Step 25: For 20 minutes, bake.

The hopia baboy should be placed in the oven and baked until the bottoms are brown and the tops are golden brown.As they bake, watch them carefully.They can burn quickly if they are kept in the oven for too long.

Step 26: It’s up to you to serve.

The hopia baboy needs to be removed from the oven.Allow the pieces to cool before handling them with your hands.