Flaky Layer Pastry (酥皮烧饼)

酥皮烧饼

Flaky Layer Pastry (酥皮烧饼) — a Jiangsu-Zhejiang Home Cooking Chinese recipe, ready in about 60 minutes. Step-by-step instructions with photos.

Ingredients

• All-purpose flour
• Lard (for dough)
• Lard (for paste)
• All-purpose flour (for paste)
• Warm water
• White sesame seeds
• Salt

Instructions

1. Make dough: combine flour, salt, 30g lard and warm water. Knead 10 minutes until very smooth. Rest covered 30 minutes. (Dough should pass the 'windowpane test' — stretch thin without tearing)
2. Make oil paste: mix 150g softened lard with 150g flour until smooth. Should be plasticine-like.
3. Roll dough into large rectangle (30x20cm). Spread oil paste evenly, leaving 1cm border. (Oil paste layer should be uniform, no bare flour spots)
4. Fold like letter: left third over center, right third over. Roll again, fold again. Repeat 3 times total. (After each fold, dough should be cool — if warm, chill 10 minutes)
5. Final roll into 30x20cm rectangle. Cut into 6 squares. Brush with water, press sesame on top. (Cut edge should show clear layers — if blurred, folds were uneven)
6. Bake at 190°C (375°F) for 22-25 minutes. Rotate halfway. Cool on rack 5 minutes.