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For the Dragon Boat Pageant 端午節 this yr we determined to complement our conventional yummilicious zongzi meat dumplings 粽子 with these pretty Chinese language Flaky Pastries full of white lotus seed paste 白蓮蓉酥餅, a conventional pastry that includes golden aromatic wealthy filling wrapped in an exquisite soften in your mouth flaky pastry pores and skin that’s layered similar to western butter flaky pastry however much more delicate and lightweight.  It takes a little bit of time to make this sort of pastry, however this pretty and delicately flaky pastry  is so completely well worth the effort!  
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That is the lard (or shortening) based mostly Chinese language Flaky Pastry, also referred to as Huaiyang Flaky Pastry 淮揚酥皮 kneaded, rested, rolled and layered and prepared for wrapping round a filling.  When you look intently on the picture above you possibly can see the rings of layering.  The making of this pastry dough just isn’t too exhausting however must be defined intimately so we have separated it right into a separate put up on make Chinese language Flaky Pastry Dough.  As soon as the flaky pastry is made you can begin with the stuffing and wrapping of the little pastries.

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We selected to make use of white lotus seed paste 白蓮蓉 because the filling for our pastry.  Lotus seed paste is a aromatic, candy, nutty, densely wealthy paste that’s most frequently used because the filling for mooncakes.  You can also make it your self, take a look at our recipe for mooncakes made with home made lotus seed paste, or you should purchase it pre-made.  We discovered this very good pre-made paste at Wing Wah 香港榮華餅家.  Or you can get it on-line right here.
To make these sorts of pastry it is crucial to make use of a meals scale.  The dough and the filling should be weighted into parts in order that pastries come out uniform and likewise in order that the dough will match the filling.  If you have not used a one earlier than you may rapidly discover, as I did, that the meals scale turns into indispensable.
For an alternate home made conventional chinese language filling take a look at our recipes for pink bean paste, sesame paste, mung bean paste.  You would even use a savory pork or beef filling…yumsy!…we’ll strive savory filling subsequent time.  
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The filling is rolled to a ball, then positioned onto the rolled out spherical of flaky pastry dough.  Ensure that the aspect with the layered rings is going through up.  The dough is wrapped across the filling snuggly after which molded and pulled with fingers to bring to a halt with a last pinch to safe.

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The bit of additional dough protruding after the dough is pinched to an in depth is then folded over to 1 aspect and pressed flat.  With the closed aspect going through down press the pastry with palm till it flattens out.  Use a thumb to softly depress the center of pastry down a bit.

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This subsequent bit is an optionally available however time honoured approach to adorn and mark Chinese language pastries, buns, and so forth.   I realized this intelligent trick whereas watching my dearest grandma 奶奶 mark her pink bean buns to distinguish them from her pork and cabbage buns.  Who knew that the highest aspect of a chopstick, being sq., seems to be an ideal stamp!  A little bit of meals coloring, a chop stick and also you’re good to go.  I simply love how the stamp appears to be like. 

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Listed here are the formed and stamped pastries prepared for the oven.  They will not unfold a lot to allow them to be positioned an inch aside.  The usage of the lard retains the pastry pores and skin a phenomenal pure white shade.  

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That is the pastries after the bake.  You possibly can see that they’ve overvalued a bit and nonetheless have the white shade with only a trace of pale ivory across the edges.

Time to take a luscious chew.  Take a look at that lovely flaky layering!  These Chinese language flaky pastries are tremendous delicate (cautious when dealing with) gentle and ethereal in style, flaky crumbly to the chew with a deliciously candy and aromatic filling for distinction.   It is so good and so wonderful that this kinda of pastry may be made at dwelling.  We will strive for a savory filling subsequent (hubby and daughter are extra carnivores than sweetivores) after which there’s additionally an intriguing model of Chinese language flaky pastry that makes use of butter as an alternative of lard that I need to strive.  However do this conventional Chinese language Flaky Pastry model first, it is so gentle, it virtually melts in your mouth!

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Chinese language Flaky Pastry with Lotus Seed Paste  白蓮蓉酥餅

(tailored from 辛福應景的中式糕餅點心, makes 22 pastries) Prep time:  15 minutes   Cook dinner time: 30 minutes

meals coloring

Preheat oven to 340°F (170°C).

Put together Chinese language Flaky Pastry Dough.  Roll every of the ultimate 22 layered dough parts into 4 1/2 inch circles.

Weigh out the lotus seed paste into 55g weight items and roll every right into a ball.

Place lotus seed paste ball onto middle of rolled out flaky pastry dough, ensuring that the layered rings are going through up.  Deliver up the dough snuggly across the filling.  Holding within the palm of 1 hand, use the opposite to softly pull the dough to an in depth. Pinch to securely shut the dough.  Fold over the raised pinched dough and flatten.  Inserting the closed finish face down, use palm of hand to press the pastry down till 3/4 inch thick.  Use thumbs to softly compress the center of pastry right into a dip.

Drop a pair drops meals coloring into small bowl.  Use the large finish of chopstick to stamp the dough within the center with 4 squares.  Place onto baking sheet, leaving one inch in between pastries.  

Bake 25-30 minutes or till pastries simply turning ivory round backside edges.  Take away and let cool utterly.  If not consuming instantly retailer in air tight container within the fridge.  To eat, reheat in toaster oven for a few minutes.  Take pleasure in!

Extra Pleasant Desserts at The Hong Kong Cookery:

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