Chinese flaky pastry (Chinese: 中式酥皮; also known as Chinese puff pastry) is a form of unleavened flaky pastry used in traditional Chinese pastries that are invariably called subing (soubeng in Cantonese).[1] There are two primary forms, Huaiyang-style (淮揚酥皮) and Cantonese-style pastry (廣式酥皮).[2] Huaiyang-style pastry is used to make delicacies such as Shanghainese 'crab shell' pastries (蟹殼黃) while Cantonese-style pastry is used to make pastries like sweetheart cakes.
Method
Both forms require creating two doughs: a 'water' dough and an 'oil' dough. The 'water' dough requires mixing of flour, oil or fat, and warm water at a ratio of 10:3:4, while the 'oil' dough requires direct mixing of flour and oil or fat at a ratio of 2:1 or 3:1, which provides for a crumbly mouthfeel and rich flavour.[3] The two types of dough are systematically folded and rolled out to form multiple laminated layers of flaky dough, filled with various fillings, and baked at a temperature between 180 and 220 °C (356 and 428 °F).[4]
See also
References
- ^ Ang, Catharina Y. W.; Liu, Keshun; Huang, Yao-Wen (1999-04-05). Asian Foods: Science and Technology. CRC Press. ISBN 978-1-56676-736-1.
- ^ 獨角仙 (2016-05-31). 點點我心 (in Chinese (Taiwan)). 萬里機構出版有限公司. ISBN 978-962-14-6032-5.
- ^ "Chinese pastry's delicious layers: different doughs, different results". SHINE. Retrieved 2022-02-11.
- ^ L, Ellen. "Chinese Flaky Pastry Dough | Huaiyang Pastry 淮揚酥皮". Retrieved 2021-12-31.
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This page was last edited on 26 February 2024, at 04:09