Pingxi Pastry

Name: Pingxi Pastry
Prep time: 1 h 10 min
Cook time: 30 min
Total time: 1 h 40 min
Ingredients: 55 g Anhydrous butter (for oil dough); 15 g Powdered sugar (for oil dough); 100 g Hot water (80°C, for oil dough); 120 g All-purpose flour (for oil dough); 15 g Cake flour (for oil dough); 45 g Anhydrous butter (for oil pastry); 45 g Shortening (for oil pastry); 210 g Cake flour (for oil pastry); 700 g Red bean paste (for filling)

A traditional flaky pastry made with water-oil dough, shortening dough, and a red bean paste filling.

1h 40m

Easy

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Ingredients

Anhydrous butter (for oil dough) 55 g

Powdered sugar (for oil dough) 15 g

Hot water (80°C, for oil dough) 100 g

All-purpose flour (for oil dough) 120 g

Cake flour (for oil dough) 15 g

Anhydrous butter (for oil pastry) 45 g

Shortening (for oil pastry) 45 g

Cake flour (for oil pastry) 210 g

Red bean paste (for filling) 700 g

Instructions

Oil dough

Mix the anhydrous butter, powdered sugar, all-purpose flour, and cake flour until evenly combined. Pour in the hot water, mix and knead until uniform. Form into a ball, place in a plastic bag, and rest for about 10 minutes.

Oil pastry

Mix the anhydrous butter, shortening, and cake flour until evenly combined and form into a dough.

Shaping and filling

Divide both the oil dough and oil pastry into 15 g portions. Wrap each oil pastry inside an oil dough portion and seal. Rest for about 10 minutes, then roll out into a sheet, roll up into a cylinder, and roll flat again. Repeat this twice. Finally, roll out into a round sheet, place a 35 g portion of filling in the center, seal into a ball, and gently press to flatten.