Ham Flaky Pastry
A Guangdong-style pastry with evenly layered, flaky crust and a well-formed filling that is soft, crumbly, and rich in ham flavor.
Story
Originating from Guangdong, this traditional pastry is renowned for its exceptionally flaky, multi-layered crust. Inside, a perfectly formed center awaits, offering a delightful contrast of textures that are both tender and crumbly, all brought together by a deeply savory and rich ham flavor.
Ingredients
flour
175g
ham
1
butter (softened)
70g
water
as needed
egg wash (for surface brushing)
as needed
Instructions
1
Step 1
Take half of the flour and add water to form a water dough. After softening the cream, add it to the flour to form a pastry dough. Let it rest for 10-15 minutes, then divide into 8 small dough balls for later use.
2
Step 2
Take a water-bean curd skin dough and roll it into a small round piece, wrap the pastry dough tightly.
3
Step 3
Press flat slightly with your hands, then use a rolling pin to roll it into a tongue-like shape.
4
Step 4
Roll it up, after rolling, place it upright (two spiral sides, one facing forward, one facing yourself).
5
Step 5
Let it rest for 10-15 minutes.
6
Step 6
Press flat and roll into a strip.
7
Step 7
Roll it up again and let it rest for 10-15 minutes, repeat several times.
8
Step 8
After resting, roll it into a dough skin about 0.3 cm to 0.4 cm thick. Cut the dough skin neatly into long triangles, one dough skin can yield about 2-3 pieces.
9
Step 9
Place the small ham on top
10
Step 10
Roll it up again, brush the surface with egg wash, and place in a preheated oven. Bake at 220°C for about 20 minutes.
