What You Need to Know
Chinese flaky pastry is a form of unleavened flaky pastry used in traditional Chinese pastries that are invariably called subing. There are two primary forms, Huaiyang-style (淮揚酥皮) and Cantonese-style pastry (廣式酥皮). Huaiyang-style pastry is used to make delicacies such as Shanghainese 'crab shell' pastries (蟹殼黃) while Cantonese-style pastry is used to make pastries like sweetheart cakes.
Steps
- 1.
Char siu sou (Cantonese): Creates crisp, layered exterior for barbecue pork filling
- 2.
Shanghai mooncakes (Shanghainese): Provides delicate flaky texture contrast to sweet fillings
- 3.
Winter melon pastry (Fujian): Forms protective crisp layers around preserved fruit filling