Two-Color Flaky Pastry
A classic traditional Chinese pastry distinguished by its dual-colored, crisp layered crust and popular status as a everyday and festive treat.
Story
This beloved Chinese snack gets its name from its striking two-tone exterior, crafted by layering differently tinted dough to create a crisp, flaky texture that has made it a staple for both holiday gatherings and casual teatime across China for generations.
Ingredients
low-gluten flour
99 g
egg
20 g
low-gluten flour
89 g
egg
20 g
butter
50 g
powdered sugar
39 g
cocoa powder
10 g
butter
50 g
powdered sugar
39g
Instructions
1
Step 1
Soften the butter for the two portions of ingredients separately, then add powdered sugar and beat until well combined.
2
Step 2
Add the beaten egg in batches, beating until well combined each time.
3
Step 3
Add a few drops of vanilla extract to the plain batter, then beat until well combined.
4
Step 4
Sift in the low-gluten flour, then cut and fold until you get a uniform batter.
5
Step 5
Sift in the low-gluten flour and cocoa powder, then cut and fold until you get a uniform batter.
6
Step 6
Refrigerate for half an hour, then take out, roll into thin sheets, and cut into squares. The cocoa batter sheets should be slightly narrower than the plain batter sheets. Brush a layer of beaten egg on top of the plain batter, then cover with the cocoa batter. Roll up from both sides simultaneously. Freeze for more than half an hour until firm. Take out, slice into thin pieces, and bake at 190°C with both top and bottom heating elements on for 10 minutes.
