Chinese Flaky Pastry Dough | Huaiyang Pastry 油酥皮 | 淮揚酥皮

To make the water dough first sieve and whisk the all purpose flour and sugar together. Cut the lard or shortening into cubes, add to flour and use finger tips to mix lard into flour until the mixture resembles crumbs. Add chilled water and knead until a smooth dough ball is formed. If mixture is too sticky add 1 tbsp of flour at a time until smooth non sticky dough ball is formed. Try not the handle the dough too long to prevent the lard from melting from warmth of your hand. Cover water dough with cling wrap and let rest for 30 mins.

To make the oil dough first sieve the low gluten flour into mixing bowl. Add in cubed lard or shortening and use fingertips to mix until the mixture resembles crumbs. Bring mixture together to form dough ball. If too dry to form ball add 1-2 tbsp chilled water. Again try not the warm the dough up too much. Weigh out dough in .5 oz (15g) pieces and roll each into a ball. Cover with cling flim to keep from drying.

Weigh out the now rested water dough into .9 oz (25g) portions and roll each piece into a ball. On a lightly floured surface roll out a ball of water dough into a 2 inch circle. Take 1 ball of oil dough and place onto middle of flattened water dough. Use hand to mold and press the water dough around the oil dough while using fingers of other hand to pull and press the water dough up and over to completely enclose the oil dough. Pinch firmly to close, then press the pinched up portion over and flatten down.

On a lightly floured surface roll the dough within dough out into a 1/8 inch thick long oval. Roll up this oval from bottom to top. You'll end up with something that looks like a short cigar. Set aside under cling wrap for 15 mins to rest. Repeat for all the dough. This is the first roll up.

Once 1st roll up is rested its time for the 2nd roll up. Take one of the lst roll ups and, on a light floured surface place 1st roll up vertically so that it points away from your body. Press flat with fingers then roll out to a 1/8 inch thick long oval. Roll up from bottom to top. It will look like a very short cigar. Place under cling wrap to keep moist. Repeat for all 1st roll ups. Let rest covered for 30 mins.

Take one of the 2nd roll ups. Bend in half so that the ends (showing the roll up spiral) are both facing up. On a lightly flour surface, press down to flatten, then roll out to a 4 inch circle. Note: This last measurement may differ depending on what pastry you would like to make.

Your Chinese flaky pastry skin is ready to use. See our Chinese Flaky Pastry with Lotus Seed Paste recipe to find out how to fill and finish the wrapping as well as to see our other recommendations for traditional fillings for this type of Chinese pastry.