Today my guest post series continues with some delectable Chinese pastries from my friend Tika of Cemplang Cemplung. She has long been a part of the supportive Flickr community I mentioned above, and it's been a great joy during the past year to grow side-by-side as artists and friends. Tika is quite the master of Asian treats and savories, and I'm constantly impressed by each new dish of hers. The pastries she shares today are no exception -- looking just as if they came fresh out of a fancy bakery! Aren't we lucky that she's generous enough to share not only the recipe but also photos of every step? Please give Tika your warmest welcome as she reveals the secret to these flaky chocolate pastries!
Green Tea Chinese Flaky Pastry, I was pretty upset because the pastry didn't turn out the way I expected. They look totally different from the mags, even though I followed the step-by-step of the process. I assumed it's because there were no step-by-step pictures! I interpreted the steps literally :D. Hence, to avoid the same old mistake, I googled some recipes of flaky pastries which included pictures of the process. Then I finally found out that my first attempt at making Chinese Flaky Pastry used "Hidden layering shaping technique" while the second one used "Visible layering - spiral (escargot) shaping technique".
Chocolate Chinese Flaky Pastries [Printable Recipe]
Water dough (outer layer)
50 g all purpose flour
50 g cake flour
13 g caster sugar
1/4 tsp salt
40 g water
38 g unsalted butter, room temperature
Chocolate dough (inner layer)
105 g all purpose flour
70 g unsalted butter, room temperature
5 g cocoa powder
75 g peeled mung bean, soak in water for 1 hour
25 g thick coconut milk
50 ml water
3 g cocoa powder
38 g granulated sugar
1/4 tsp salt
1 pandan leaf
Click Photo to Enlarge
Click Photo to Enlarge
1. For the filling: steam mung beans for 20 minutes on medium heat.
2. Transfer the cooked mung beans to a blender; add coconut milk, water, cocoa powder, sugar and salt; and puree to a fine paste. Place mung bean paste in a saucepan, over medium heat, add pandan leaf. Stir well until dry. Move from the heat. Let it cool down.
3. When the filling has cooled, form it into balls, about 12-13 grams for each ball. Set aside.
4. For the water dough: Sift flour, sugar and salt. Add in water until the mixture resembles breadcrumbs. Add butter into the mixture and mix to form a soft and non-sticky dough. Cover and set aside to rest for 15 minutes.
5. Weigh the dough for 25 grams each and form into balls. Set aside.
6. For the chocolate dough: mix flour, butter and cocoa powder. Mix to form a soft even coloured dough. Form a soft ball that doesn't stick to your hands.
7. Weigh the dough for 25 grams each and form into ball. Set aside.
8. Take a piece of water dough and flatten. Place the chocolate dough in the center of the flat dough (pic #2). Gather the outer edges of the water dough circle and wrap up the chocolate dough ball. Seal and pinch the edges (pic #3).
9. With the heel of your palm, gently press the dough to flatten it lightly. Using a rolling pin, roll out the flattened dough (pic #4). Roll the dough up (pic #5).
10. Turn the rolled dough 90 degrees. Roll out the dough again. Roll up again (pic #6).
11. Cut the dough crosswise into 2 pieces (pic #7). Flatten out the dough. Place filling in the center (pic #8). Gather the outer edges of the dough circle and wrap up the filling (pic #9).
12. Grease a baking tray with butter then place pastries with sealed side down on tray.
13. Bake them in the oven for 25 minutes at 180 degrees C (350 degrees F).