What You Need to Know
The technique involves laminating dough, where layers of fat and dough are folded and rolled to create a flaky crust. This process requires precise temperature and time control to achieve the desired texture.
Steps
- 1.
Mooncake (China): Creates the characteristic tender-yet-structured crust that holds dense fillings
- 2.
Sachima (Manchuria): Produces the airy, honeycomb-like structure when fried
- 3.
Lai Wong Bao (Guangdong): Forms the delicate, slightly chewy milk bun texture
The Science
Primary Reaction
LAMINATION