Chinese flaky pastry

A type of Chinese pastry

Char siew sou

Chinese flaky pastry, is a type of pastry characterized by its light, crisp, and flaky texture. This pastry is commonly used in various Chinese baked goods, both sweet and savory.

Ingredients and Preparation

The key to the flaky texture of this pastry lies in the preparation of the dough, which typically involves a combination of all-purpose flour, water, and fat, such as lard or butter. The dough is rolled and folded multiple times to create layers, similar to the technique used in making puff pastry.

Dough

The dough is usually divided into two parts: the water dough and the oil dough. The water dough is made with flour, water, and a small amount of fat, while the oil dough is made with flour and a larger amount of fat. These two doughs are combined and rolled out to create the layered effect.

Filling

Chinese flaky pastries can be filled with a variety of ingredients. Common savory fillings include char siu (barbecued pork), curry chicken, and vegetables. Sweet versions may contain red bean paste, lotus seed paste, or custard.

Types of Chinese Flaky Pastry

Char Siu Sou

Char siu sou is a popular type of Chinese flaky pastry filled with char siu, or barbecued pork. It is often glazed with a sweet syrup and baked until golden brown. This pastry is a staple in dim sum restaurants and is enjoyed for its savory and slightly sweet flavor.

Other Variants

Other variants of Chinese flaky pastry include:

• Egg tart - A sweet pastry filled with a creamy egg custard.
• Wife cake - A pastry filled with a sweet winter melon paste.
• Pineapple bun - A sweet bun with a crunchy, sugary topping.

Cultural Significance

Chinese flaky pastries are an integral part of Chinese culture, often served during festivals and special occasions. They are also a popular choice for tea time snacks and are enjoyed by people of all ages.

Related pages

• Chinese cuisine
• Dim sum
• Pastry
• Char siu