Chinese · Dessert
Flaky Red Bean Pastries
A classic Chinese bakery pastry built from a hand-laminated water-and-oil dough wrapped around a sweet, date-based red-bean-style paste, scored on top so the spiral layers fan open as they bake into a golden, flaky shell.
$1
50 minsPrep
19 minsCook
114 minsTotal
HardLevel
Nutrition per serving
381Calories
4.8gProtein
17.6gFat
53.4gCarbs
25.6gSugar
3.1gFiber
52mgSodium
70mgChol
5.1gSat Fat
238mgPotassium
45mgCalcium
2mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Tsingtao Beer
local
Oolong Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Make the water dough
combine the 35g flour, 6g sugar, 12g oil and 16g water into a smooth, elastic dough. Cover and rest 20 minutes.
2
Make the oil dough
work the 28g cake flour and 15g softened butter together into a soft, smooth paste. Chill 10 minutes.
3
Prepare the filling
simmer the 55g pitted dates with a splash of water until completely soft, then mash with the 10g sugar and 6g oil into a thick, smooth red-bean-style paste. Cool completely and divide into 2 portions.
4
Flatten the water dough, enclose the oil dough inside it, and roll out into a long oval. Fold into thirds like a letter, then roll out again and roll up into a tight log — this builds the flaky lamination.
5
Rest the dough log 15 minutes in the fridge, then cut into 2 equal pieces and stand each on its cut end.
6
Roll each piece out into a small round disc, keeping the spiral layers visible at the edges.
7
Place a portion of cooled paste in the centre of each disc, gather the edges up and pinch to seal, then gently flatten into a bun shape.
8
Place both pastries seam-side down on a lined baking sheet, brush the tops with beaten egg yolk and scatter over the sesame seeds.
9
Score a shallow cross or spiral on top of each with a sharp knife so the inner layers show as they bake.
10
Bake at 190°C (375°F) for 18-20 minutes until deep golden and the layers have visibly separated.
11
Cool on the tray for 10 minutes before serving so the lamination firms up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g All Purpose Flour, sifted, for water dough
- 6g6g Sugar White, for water dough
- 12g12g Vegetable Oil, for water dough
- 16g16g Water, for water dough
- 28g28g Cake Flour, sifted, for oil dough
- 15g15g Butter, softened, for oil dough
- 55g55g Date, pitted, simmered soft and mashed into red-bean-style paste base
- 10g10g Sugar White, stirred into bean paste
- 6g6g Vegetable Oil, stirred into bean paste to enrich
- 10g10g Egg Yolk, beaten, for egg wash, 1
- 3g3g Sesame Seeds, for sprinkling before baking
