Two doughs, one soft and one oily, are what build the shatter here. Each paired dough starts with a ball of water dough hugging a ball of shortening, then takes two rounds of rolling and folding, which is where the layers stack up. Red bean paste goes into the center, egg wash and black sesame finish the tops, and five-kernel or jujube paste filling works the same way.
Chinese · Pastry
Small Flaky Pastries With Red Bean Filling, Forty at a Time
A soft water dough wraps a corn-oil shortening dough, rolls twice around a rolling pin and finally around twelve grams of red bean paste. The batch makes forty small, layered pastries.
- Prep90 min
- Cook25 min
- Serves10
- LevelMedium
Ingredients
| 300 g | all-purpose flour, for the water dough |
| 20 g | lard, for the water dough |
| 70 g | corn germ oil, for the water dough |
| 120 g | water, for the water dough |
| 30 g | sugar, for the water dough |
| 220 g | all-purpose flour, for the shortening dough |
| 90 g | corn germ oil, for the shortening dough |
| 20 g | lard, for the shortening dough |
| 480 g | red bean paste , twelve grams per pastry |
| as needed | beaten egg and black sesame, to finish |
Method
- Mix each dough separately until smooth. Divide the water dough into 40 pieces and the shortening dough into 40 pieces.
- Flatten a water-dough piece, wrap it around one shortening piece, and seal it completely.
- Roll each paired dough into a flat oval, roll it up from the short end, and rest the finished rolls, covered, while you work through the rest.
- Take the first roll, flatten it again, and wrap about 12 g of red bean paste inside, pinching the dough closed over the filling.
- Place the pastries seam-side down, well spaced.
- Brush the tops with beaten egg and scatter black sesame over them, or leave both off for a plainer look.
- Bake until the pastries puff, dry out and turn pale gold, judging by color rather than the clock.
Notes
- The source recipe gives no oven temperature; bake as you would standard Chinese flaky pastry and watch the color.
- Keep unused dough covered the whole time or the skin dries and cracks when you roll it.
Ratios and technique checked against 晴天开吃 on Douguo (酥皮点心). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.