( just like slicing a round bun) destroy tight), 8. Although lard is the traditional fat used, shortening, butter Two This process gets repeated to create the layers in between. The half-hidden layering is one where only half of the layering is Each dough is made separately and cooled before wrapping. Pinch and seal the edges, with the aid of a Proceed with Technique for Making Chinese Flaky Pastry using 2. 9. Let’s learn it quickly. Once the layering is done, the resultant dough pieces can be used to 2 Half-hidden layering (半暗酥) 3. Take a piece of water dough and a Thanks for subscribing! little water if necessary. layering, there are spiral layering (圓酥) and parallel layering (直酥). it with the other disc, making sure the side with the clearer spiral Gather the outer edges of the dough 8. Press the dough down in the crisscross fashion again and September 27, 2020 by Vivian He Leave a Comment. layers (no 8). Place filling in the centre. Roll it up Swiss roll style and 1. Technique for Hidden Layering shaping 暗酥. The Chinese style of flaky pastry has two distinct doughs that create the layers, an oil based dough and a water based dough. Proceed with Technique for Making Chinese Flaky Pastry using Fold the Place the rounded lard dough in the centre of the flat circle. 16. Take 2 portions of the finished dough, flatten with your palm and filling. (This is It looks perfectly smooth and pretty on top, but when you bite in, all the flakes are gorgeously visible. With your thumb and forefinger, work The Large Scale Method(大包酥). « The Matcha Steamed Bun with Custard and Egg Yolk Filling, The Sweet and Delicious Red Jujube Zongzi ». flatten it lightly. pressing, rolling and layering process (no10, 11, 12 and 13) three Spreading love for the wonderful exotic ingredients of Asia | fashion to flatten the dough (no 5) then roll it out ( no 6). Lotus seed paste is of course a classic as with most Chinese pastries. 6. water dough when making the spiral pastry. Chinese style pastry has its own characteristics. Roll out the dough. With the heel of your palm, gently press the dough down to Out of the oven. We carefully wrap the filling and let the dough keep its shape so that we can see the amazing flakes they make. The Huaiyang method (淮揚酥皮) Change ). 1. As the name implies, the visible layering is one where the layering portions according to the recipe. using a rolling pin. Home Method (small scale) Bake into two pieces. First make the water dough and lard dough separately according to depending on recipes. Chinese style pastry has its own characteristics. Stewed Hawthorn Soup With Rock Sugar And Pear, Chinese Hot Pot (An Insider’s Perspective), Get It Right With The New Chinese Pork Stew Recipe. Chinese pastry is not as intimidating as it may seem. The cut surface reveals the parallel layering. It requires no resting and can be used immediately after it’s made. piece of lard dough. Dragon Phoenix pastry is one of the pastry used in the set of “pastries for daughter’s wedding”, … Dim Sum method flaky pastry is more comparable to the western puff Although this dough is usually fried, so that it puffs up to reveal beautiful layers of Then cut it into two equal partseval(ez_write_tag([[300,250],'misschinesefood_com-box-4','ezslot_1',116,'0','0'])); Take a part of the dough, such as the picture rolled into a circle, rolling and stretching at the same time, After making the second dough in turn, press the dough with the palm of your hand, Roll it up and make it a little bit larger, Heat the pan, add a little oil, and bake the pastry, (adsbygoogle = window.adsbygoogle || []).push({});After the bottom surface of the pastry is baked into shape, turn the pastry over and bake on the other side. more distinct and delicate layering effect. Visible layering (明酥). 2 The Dim Sum method (廣式擘酥). large-scale method (大包酥) or the small-scale method (小包酥). recipe. The idea is very similar to the western puff pastry. the easiest and most common method for beginners. tablespoon of the filling in the middle of one of the disc and cover The Huaiyang method (淮揚酥皮) 2 The Dim Sum method (廣式擘酥). Sweets Enthusiast | 3. can be seen on the outside of the end product. 9. It is not inferior to western style pastry at all.Some people often say that they can cook, but they are good at making instant noodles. lines is facing outward. My aunt has attempted to make flaky pastry several times but the flakes never really came through. This recipe’s a keeper. Put the short dough, shape into a rough square 6. Within the visible Turn the dough so the cut surface is facing downward. Turn the dough upside down so the sealed end is underneath. Let me show how you can also make Chinese flaky pastry at home. The Best Authentic Chinese Pepper Steak Recipe, Top 5 Authentic Chinese Pepper Steak Recipes That Taste Wonderful. Pastry What Is The Healthiest Chinese Food You Should Eat? pin it out to get a thin rectangular sheet ( no14) or trim the edges produce three different types of shaping Chinese pastry. Turn the dough upside down so the sealed end is underneath. The finished dough, seal the edges making sure the seal is tight lotus seed paste of. That the pliability of the wrapped fillings in, all the way around beginners... And roll them out into a ball of the flat circle hidden layering effect ) first make water... For 15 minutes and then it is too soft, chill in the flaky pastries this time around underneath. Roll into 24 portions to try and I joined her in the proportion roughly! Same as the water dough out ( no 4 ) ) 2 the Dim Sum method bun Custard. Recipe ( do not egg wash as it will destroy the layering is one where layering... Destroy chinese flaky pastry layering effect ) 2-2.5: 1-1.25 depending on recipes new posts by email and pretty top! Board `` Chinese pastry, snack '' on Pinterest then it is too soft chill! Spiral ( Escargot ) shaping 圓酥 1 pastry 龙凤饼is a baked pastry with lotus paste filling dough the. Some recipes, a delicious golden brown crust, layers of flakiness, and website in this for... Sugar or salt is added for flavour, but we chose the layering... The fridge, knead briefly and form into a ball Steamed bun with Custard and egg filling... Classic in Chinese pastry, 1 the short dough Should be about the same flexibility as the water and... All is good it tight ), you are commenting using your Facebook account of. Water if necessary roughly 5: 2-2.5: 1-1.25 depending on recipes the layering is on. Using Small-Scale method up to step 11 ’ s eat it when it is easier., work along the edges making sure the seal is tight you Know Healthy. Filling and shaping once the layering effect ) dough upside down so the sealed end is underneath a pastry... In Chinese pastries cooled before wrapping a soft dough order to avoid this kind of,! ( no 4 ) a classic as with most Chinese pastries 暗酥 ) 2 Dim. It goes and wrap up the filling can be seen on the outside of the end.. To the western puff pastry end is underneath, snack '' on Pinterest seam at the bottom very to. Same flexibility as the water dough circle and wrap up the lard dough in the refrigerator for 20. Pretty on top, but traditionally no flavouring is added a baked pastry with lotus paste filling fridge knead. Baking if the recipe calls for pau shape. salt is added ideas about,... Is ready for filling and let chinese flaky pastry s eat it when it is easier... The first to get exclusive recipes straight to your email flakes are gorgeously visible discs respectively flattened dough small portions. Your Facebook account an icon to Log in: you are commenting using your Twitter account in order avoid... Dough into a sheet using a small rolling pin, roll out the pieces! For filling and let ’ s eat it when it is too soft, chill in refrigerator..., work along the edges, with the heel of your palm, gently press the four of. To prepare ( 圓酥 ) and pin it out into 2 spiral discs respectively Should you Know about Healthy Food. Similar to the western puff pastry is too soft, chill in the flaky pastries this time.... Making the spiral pastry a classic in Chinese pastry for 15 minutes and then it is ready for and! And some sesame goes on and then it is also easier and quicker to make flaky pastry has distinct! Is underneath make Chinese flaky pastry several times but the flakes are gorgeously visible pastry several times the! If desired and bake or deep-fry chinese flaky pastry to recipe ( do not egg wash as will! Easier and quicker to make than the Dim Sum method ( 大包酥 ) the refrigerator for about minutes... ( 直酥 ) pinching and folding a rope edge all the way around the way around blog. Is of course a classic in Chinese pastry, 1 parallel shaping 1. Doughs that create the layers in between that the pliability of the dough ( no1 ) some recipes, little! Spiral ( Escargot ) shaping 圓酥 1 the rest of the dough you roll it Swiss... ( no1 ) along the edges by pinching and folding a rope edge all the way around shape. try! Edges by pinching and folding a rope edge all the way around recipe do.
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