Description
Form of unleavened pastry used in Chinese pastries
Technical
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.
Sensory Profile
Aroma ()
butteryvanilla-likegrassynuttycaramelized
Wine Analogy
Similar layered structure to mille-feuille pastries
Coffee Analogy
Flaky texture reminiscent of croissant layers
Perfume Analogy
Warm bakery notes with subtle sweetness
Culinary Applications
Char siu souCantoneseCreates crisp, layered exterior for barbecue pork filling
Shanghai mooncakesShanghaineseProvides delicate flaky texture contrast to sweet fillings
Winter melon pastryFujianForms protective crisp layers around preserved fruit filling
Dietary
VegetarianHalalKosherwheatdairyeggs