Flower Pastry
A Chinese flower pastry made with rose sugar, cooked glutinous rice flour, and toasted white sesame seeds.
Ingredients
rose sugar
170 g
cooked glutinous rice flour
30 g
toasted white sesame seeds
10 g
Instructions
1
Step 1
Place the oil dough and pastry dough ingredients in two separate bowls.
2
Step 2
Use chopsticks to stir the ingredients until they form a shaggy mixture, then knead them by hand into an even dough. Wrap the dough in plastic wrap and chill it in the refrigerator for about 20 minutes.
3
Step 3
Place the filling ingredients in a large bowl and mix them until evenly combined.
4
Step 4
Divide the filling evenly into 10 portions, roll each portion into a ball, and chill them in the refrigerator.
5
Step 5
Divide the oil dough and pastry dough separately into 10 portions and roll each portion into a ball.
6
Step 6
Flatten the oil dough and wrap it around the pastry dough.
7
Step 7
Place the dough seam-side down and flatten it.
8
Step 8
Use a rolling pin to roll the dough into a flat oval.
9
Step 9
Roll the dough into a log, cover it with plastic wrap, and let it rest for about 15 minutes. Repeat Steps 7 to 9 for 3 cycles.
10
Step 10
Fold the ends of the rolled dough strip inward, flatten it, and roll it into a sheet.
11
Step 11
Wrap a piece of dough around a filling ball, flatten it, and place it seam-side down on a baking tray lined with baking parchment.
12
Step 12
Dip a chopstick in red food coloring and pipe floral patterns onto the pastries. Preheat the oven to 160°C and bake for about 20 minutes.
