Английская Википедия:Chinese flaky pastry

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Шаблон:Short description Шаблон:Infobox food Chinese flaky pastry (Шаблон:Lang-zh; 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 baked at a temperature between Шаблон:Convert.[4]

See also

References

Шаблон:Reflist

Шаблон:Pastries


Шаблон:China-dessert-stub