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Chinese Flaky Pastry with Lotus Seed Paste 白蓮蓉酥餅

{ “@context”: “http://schema.org/”, “@type”: “Recipe”, “name”: “Chinese Flaky Pastry with Lotus Seed Paste 白蓮蓉酥餅”, “image”: “https://1.bp.blogspot.com/pw/ACtC-3cLvhnnTUUOD3Kp3cddWviTiNuQOWImMnUyWsoKRTGdpGplH3e-VU_Hicupvsp_6gwURmLUkUJbwbOcFFeAzGo-l9r08in21KPaETMnxXnSFuV627r337dTXWj9RmKhP3xJbHfdJ0flQYwnV5xRRcbhUg=s500-no?authuser=1”, “author”: { “@type”: “Person”, “name”: “Ellen L” }, “datePublished”: “2021-06-10”, “description”: “lovely Chinese Flaky Pastries stuffed with white lotus seed paste 白蓮蓉酥餅, a traditional pastry featuring golden fragrant rich filling wrapped in a wonderful melt in your mouth flaky pastry skin that is layered just like western butter flaky pastry but even more delicate and light.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “22”, “recipeCategory”: “pastry”, “recipeCuisine”: “Chinese”, “keywords”: “chinese,flaky pastry,酥餅,Chinese Flaky Pastry,淮揚酥皮,dessert,白蓮蓉,recipe,Huaiyang Flaky Pastry,Lotus Seed Paste”, “recipeIngredient”: [ “1 portion Chinese Flaky Pastry Dough as per our recipe here”, “1200g white lotus seed paste”, “food coloring” ], “recipeInstructions”: [ { “@type”: “HowToStep”, “text”: “Preheat oven to 340°F (170°C).” }, { “@type”: “HowToStep”, “text”: “Prepare Chinese Flaky Pastry Dough. Roll each of the final 22 layered dough portions into 4 1/2 inch circles.” }, { “@type”: “HowToStep”, “text”: “Weigh out the lotus seed paste into 55g weight pieces and roll each into a ball.” }, { “@type”: “HowToStep”, “text”: “Place lotus seed paste ball onto center of rolled out flaky pastry dough, making sure that the layered rings are facing up. Bring up the dough snuggly around the filling. Holding in the palm of one hand, use the other to gently pull the dough to a close. Pinch to securely close the dough. Fold over the raised pinched dough and flatten. Placing the closed end face down, use palm of hand to press the pastry down until 3/4 inch thick. Use thumbs to gently compress the middle of pastry into a dip.” }, { “@type”: “HowToStep”, “text”: “Drop a couple drops food coloring into small bowl. Use the wide end of chopstick to stamp the dough in the middle with four squares. Place onto baking sheet, leaving one inch in between pastries.” }, { “@type”: “HowToStep”, “text”: “Bake 25-30 mins or until pastries just turning ivory around bottom edges. Remove and let cool completely. If not eating immediately store in air tight container in the fridge. To eat, reheat in toaster oven for a couple of mins. Enjoy!” } ] } }

Chinese Flaky Pastry with Lotus Seed Paste  白蓮蓉酥餅
For the Dragon Boat Festival 端午節 this year we decided to supplement our traditional yummilicious zongzi meat dumplings 粽子 with these lovely Chinese Flaky Pastries stuffed with white lotus seed paste 白蓮蓉酥餅, a traditional pastry featuring golden fragrant rich filling wrapped in a wonderful melt in your mouth flaky pastry skin that is layered just like western butter flaky pastry but even more delicate and light.  It takes a bit of time to make this kind of pastry, but this lovely and delicately flaky pastry  is so totally worth the effort!  

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