Chinese flaky pastry

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.

Chinese flaky pastry
Char siu sou uses Chinese flaky pastry
Alternative namesChinese puff pastry
TypePastry
Place of originChina
Main ingredientsFlour, shortening (traditionally lard)
VariationsHuaiyang-style
Cantonese-style
Similar dishesFlaky pastry

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 baked at a temperature between 180 and 220 °C (356 and 428 °F).[4]

See also

References
  1. 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.
  2. 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.
  3. "Chinese pastry's delicious layers: different doughs, different results". SHINE. Retrieved 2022-02-11.
  4. L, Ellen. "Chinese Flaky Pastry Dough | Huaiyang Pastry 淮揚酥皮". Retrieved 2021-12-31.


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