Chinese pastry dough

Recipe for Chinese Pastry Dough

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Chinese pastry dough is a versatile and essential component in many traditional Chinese desserts and savory dishes. Made with simple ingredients like flour, water, and oil, this dough is known for its unique texture and flaky layers when cooked. Whether it's used to make steamed buns, dumplings, or crispy pastries, Chinese pastry dough adds a delightful touch to any dish. With its delicate yet sturdy nature, it can be easily molded and shaped into various forms.

Keywords: Chinese pastry dough, traditional, versatile, flaky, homemade

Chinese pastry dough details

Chinese pastry dough, recipe Rating: 4.5
Number of votes:99 INGREDIENTS:

Water dough:

60g high protein flour, non-sifted

25g high ratio flour, sifted

15g icing sugar

25g shortening

45ml water

Oil dough:

75g high ratio flour, sifted

45g shortening

METHOD:

1. To prepare water dough: Mix the flours, icing sugar and shortening in a mixing bowl. Make a well in the middle of the dry ingredients and gradually pour in the water.  Mix well and lightly knead for about 2 minutes until a non-sticky dough is formed. Leave the dough aside and go on to prepare oil dough.

2. To prepare oil dough: Mix both ingredients together. Do not knead this dough.

3. Divide water and oil dough in 8 portions . Each water dough portion should weigh 20g while each oil dough should weigh 14g.

4. On a lightly floured surface, roll out a water dough. Wrap an oil dough with this water dough to form a ball.

5. Use a rolling pin to roll out the dough in. Roll as swiss-roll . Give the dough a quarter turn and roll out the dough length wise again. Roll as swiss-roll .

6. Repeat the same procedure for the remaining water and oil doughs. These pastry skins are ready to be used.

NOTES:

1. Avoid pouring all water specified in water dough at one time. As the adsorption nature of flours varies, you may need to adjust the amount of water specified here.
2. Do not over-mix the oil dough in Step 2 as this will result in firm, rather than crispy and puffy, pastry skin.
3. Avoid pressing while rolling out the dough in Step 5. This may cause the oil dough wrapped inside the water dough to leak out. You may not get nice and consistent pastry skin if this happens.
4. Always make sure the consistency/softness of both water and oil dough are about the same.