Date Paste Crisp Pastry

Name: Date Paste Crisp Pastry
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 300 g all-purpose flour; 30 g fine sugar; 1/4 tsp salt; 120 g shortening; 120 g water; 200 g cake flour; 100 g shortening; 600 g Cantonese-style date paste filling; egg yolk wash, to taste; raw black and white sesame seeds, to taste

A crispy pastry made by wrapping an oil-based outer dough around a layer of flaky oil pastry and sweet red date paste filling, then scored with diagonal slashes before baking.

1h 5m

Easy

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Ingredients

all-purpose flour 300 g

fine sugar 30 g

salt 1/4 tsp

shortening 120 g

water 120 g

cake flour 200 g

shortening 100 g

Cantonese-style date paste filling 600 g

egg yolk wash to taste

raw black and white sesame seeds to taste

Instructions

Make the oil dough

Sift the flour into a well, add the remaining ingredients in the center, knead into a smooth dough, divide into 20 portions, and let rest for 20 minutes.

Make the oil pastry

Sift the flour, mix in the shortening, knead into a dough, and divide into 20 portions.

Roll the outer dough

Wrap the oil pastry in the oil dough, roll and fold twice, then roll the dough out into a circle.

Fill and shape the pastries

Divide the date paste filling into 20 portions, wrap each portion in the outer dough, shape into rounds and press slightly flat. Use a knife to make diagonal slits on the sides, brush the surface with egg yolk wash, and sprinkle with sesame seeds.