Traditional Chinese Pear Blossom Pastries: Delicately Flaky and Utterly Irresistible

ssarrow (28)in #gourmet • 3 days ago

Today, I made the trending pear blossom pastries, which share a similar method to salted egg yolk pastries. Their elegant appearance, light fragrance, and irresistibly flaky texture make them a delight to both the eyes and the palate. This recipe yields nine pastries, making them a perfect gift.

Ingredients:

Prepare the Dough: Combine the oil dough ingredients and knead with a stand mixer until smooth and elastic. Chill in the refrigerator for 30 minutes. Mix the short dough ingredients into a smooth dough ball and chill as well. Once the oil dough has rested, divide both the oil dough and short dough into nine equal portions.

Wrap and Roll: Encapsulate the short dough in the oil dough using a tiger-mouth wrapping technique, sealing tightly. Roll out each dough ball into a rectangle, then roll it up. Cover with plastic wrap and a damp cloth, and let rest for 15 minutes. Repeat the rolling and resting process once more. Meanwhile, divide the filling into 25g portions.

Shape the Pastries: After the dough has rested, pinch both ends and flatten into a round disc. Wrap each disc around the filling, sealing tightly. Flatten gently with your palm, then divide the edges into five equal sections and pinch to create petal shapes. Brush the center with pandan powder and dot with small red velvet circles. Using a knife, make three shallow cuts on each petal for added detail.

Bake to Perfection: Preheat the oven to 180°C (356°F) for 10 minutes. Bake the pastries at 180°C for 40 minutes, adjusting time and temperature as needed. Cover with foil midway if they brown too quickly. Allow the baked pastries to cool completely before sealing in airtight packaging.

These pear blossom pastries are a feast for the senses, their intricate design and delicate layers embodying the charm of traditional Chinese baking.