Peach Blossom Pastry 桃花酥(2)

这款仙气十足的中式点心～桃花酥，制作简单，外皮酥脆，内馅红豆沙少甜，超级好吃又漂亮 。漂亮到看了都不舍得吃呢！😊

This Traditional Chinese dessert ~ Peach Blossom Pastry, simple to make, crispy on the outside with less sweet of red bean paste filling, super delicious and beautiful. It's so beautiful that I don't want to eat it!😄

Peach Blossom Pastry 桃花酥

Ingredients:

(A) Water dough

Plain flour:  100g

Unsalted butter:  35g

Water:    40g

Sugar:     20g

Pink food colouring

(B) Shortening dough

Cake flour:     100g 

White Shortening:  50g 

材料：                                                              

(A)油皮                                                                               

中筋面粉：100克                                                                     

无盐黄油:   35 克                                                               

水：            40克                                                                               

糖：            20克                                                                         

粉色食用素

(B)油酥                                                                                

低筋面粉： 100克                                                                 

白油酥： 50克        

Filling :

Red Bean Paste: 150g( Divide into 10 portions, 15g each) 

Glazing:
1 egg yolk
Some black and white sesame seeds

Method:

1. Mix (A)  till you get a smooth dough. Wrapped in cling wrap and set aside for 30 minutes.  

2. Mix (B)  till you get a smooth dough. Wrapped in cling wrap and set aside for 30 minutes.  

3. Divide the dough (A) and (B) into 10 equal portions. For dough(A), 20g each and for dough (B), 15g each.

4. Flatten the water dough and lay the oil dough, closed and gently roll into a ball.  Rest for 15 minutes.

5. Roll out the dough into a rectangle and swiss roll up again. Rest for 15 minutes.

6. Press in the middle and join both side. Press down again and use a rolling pin to flaten the dough.  Wrap in the filling, pinch and seal. Use your palm flatten the dough and with a rolling pin to help to make a circle shape. Cut 5 slits and pinch to form the petals. Repeat for the rest of the doughs.  

7. Brush some egg yolk in the center with a chopstick dipped in egg wash.  Sprinkle some sesame seeds into the dimple to make the center of the flower design. 

8.  Bake in a preheated oven at 180℃ for 22 minutes.  

Note:

• I have ran out of red bean paste, so the last two pieces of pastries I used pineapple paste. They tastes good with sweet and sour pineapple paste.😊

Recipe adapted from: 味道 Taste

Happy Baking!