Corner Café

August 1, 2008

Huaiyang Flaky Pastry / Chinese Flaky Pastry 淮揚酥皮

Filed under: Basics,Dim Sum — SeaDragon @ 12:00 am
Tags: , , , , ,
Chinese_Flaky_Pastries 02

Chinese_Flaky_Pastries 04

There are two main types of layered Chinese Flaky Pastry, the Huaiyang-style (淮揚酥皮) and the Cantonese-style (廣式擘酥). The pastry snacks made with Huaiyang-style pastry are more common and can be found in streets and shops, whereas the Cantonese-style pastry snacks are more of a speciality and usually only found in dim sum restaurants. In this post, I will be concentrating only on the Huaiyang-style flaky pastry, I will leave the Cantonese-style to a future date, if when I do decide to try my hand on making some snacks using that pastry.
The Huaiyang-style flaky pastry is the generic layer pastry in Chinese-speaking world and well known to every Chinese. It is also easier and quicker to make than the Cantonese-style – the Cantonese-style flaky pastry is more comparable to the western puff pastry where it is more time consuming to prepare. When Chinese talk about Chinese flaky pastry (酥皮), they most probably refer to the Huaiyang-style pastry, so I will refer to the Huaiyang-style flaky pastry as ‘Chinese Flaky Pastry’ from here on.
The Chinese flaky pastry is basically made up of two separate dough, one referred to as the water dough (水油麵皮), the other the lard or shortened dough (油酥麵皮). The basic water dough consists of flour, water and lard in the proportion of roughly 5 : 2-2.5 : 1-1.25 depending on recipes. In some recipes, a little bit of sugar or salt is added for flavour, but traditionally no flavouring is added. Although lard is the traditional fat used, nowadays shortening, butter or margarine, or even liquid cooking oil could also be used instead of lard, depending on recipes. The lard dough consists of flour and lard in the proportion of roughly 2 : 1.
After the water dough and lard dough are mixed separately, the lard dough is wrapped inside the water dough, then the combined dough is layered by rolling and folding similar to making puff pastry. Two methods are used to accomplish the layering of the dough, the large-scale method (大包酥) or the small-scale method (小包酥). The large-scale method is quick and able to produce a larger quantity in a shorter time frame but the resultant layers are not as distinct and delicate. The small-scale method is slow and more suitable for preparation in domestic homes in small quantity, but it produces a more distinct and delicate layering effect. I will only show the small-scale method here in this post, as I had previously done the larger-scale method shown here.
Once the layering is done, the resultant dough pieces can be used to produce three different types of shaping – hidden layering (暗酥), half-hidden layering (半暗酥) and visible layering (明酥).
With the hidden layering, the layering cannot be seen on the outside of the end product, as the layering is in the cross-section. This is the easiest and most common method for beginners to master.
The half-hidden layering is one where only half of the layering is visible on the outside of the end product. I have only read about this and have not seen the actual end product with this shaping, so I will not show how to do this here at the present time.
As the name implies, the visible layering is one where the layering can be seen on the outside of the end product. Within the visible layering, there are spiral layering (圓酥) and parallel layering (直酥).
So now, here are the basic techniques of making and shaping Chinese Flaky Pastry.

Technique for Making Chinese Flaky Pastry using Small-Scale Method
http://cornercafe.wordpress.com/
Chinese_Flaky_Pastry 01

1. First make the water dough and lard dough separately according to recipe. Divide the water dough and lard dough into small equal portions according to the recipe. Take a piece of water dough and a piece of lard dough. Roll out the water dough into a flat circle. Place the rounded lard dough in the centre of the flat circle.
2. Gather the outer edges of the water dough circle and wrap up the lard dough ball.
3. Pinch and seal the edges.

Chinese_Flaky_Pastry 02

4. With the heel of your palm, gently press the dough down to flatten it lightly.
5. Using a small rolling pin, roll out the dough.
6. Roll the dough up Swiss-roll style.
7. Make sure you roll it tight.

Chinese_Flaky_Pastry 03

8. Turn the rolled dough 90 degrees.
9. Roll out the dough again.
10. Roll up Swiss-roll style again
11. Cover the dough and rest for 15 minutes and then it is ready for filling and shaping.

Technique for Hidden Layering shaping 暗酥

Chinese_Flaky_Pastry 04

12. With the heel of your palm, gently press the dough down to flatten it lightly.
13. Roll out the dough.
14. Place filling in the centre.
15. Gather the outer edges of the dough circle and wrap up the filling.

Chinese_Flaky_Pastry 05

16. Pinch and seal the edges making sure the seal is tight. (This is ready for baking if the recipe calls for pau shape.)
17. Turn the dough upside down so the sealed end is underneath.
18. Egg wash the surface if desired and bake or deep-fry according to recipe.

Chn_Fky_Pty_hdn 03
Baked Hidden-Layering Pastry (with egg wash).

Chn_Fky_Pty_hdn 02
The cross-section of Baked Hidden-Layering Pastry.

Technique for Visible Layering – Spiral (Escargot) shaping 圓酥

Chn_Fky_Pty_spr 01

1. Proceed with Technique for Making Chinese Flaky Pastry using Small-Scale Method up to step 11.
2. Cut the dough crosswise into two pieces.

Chn_Fky_Pty_spr 02

3. The cut surface reveals the spiral layering.

Chn_Fky_Pty_spr 03

4. Turn the dough so the cut surface is facing downward.
5. With the heel of your palm, gently press the dough down to flatten it lightly.
6. Roll out the dough.
7. Place filling in the centre.

Chn_Fky_Pty_spr 04

8. Gather the outer edges of the dough circle and wrap up the filling.
9. Pinch and seal the edges making sure the seal is tight.

Chn_Fky_Pty_spr 05

10. Turn the dough upside down so the sealed end is underneath. Bake or deep-fry according to recipe (do not egg wash as it will destroy the layering effect).

Chn_Fky_Pty_spr 06
Baked Spiral-Layering Pastry.

Technique for Visible Layering – Parallel shaping 直酥

Chn_Fky_Pty_prl 01

1. Proceed with Technique for Making Chinese Flaky Pastry using Small-Scale Method up to step 11.
2. Cut the dough lengthways into two pieces.

Chn_Fky_Pty_prl 02

3. The cut surface reveals the parallel layering.

Chn_Fky_Pty_prl 03

4. Turn the dough so the cut surface is facing downward.
5. With the heel of your palm, gently press the dough down to flatten it lightly.
6. Roll out the dough.
7. Place filling in the centre. Gather the outer edges of the dough circle and wrap up the filling.

Chn_Fky_Pty_prl 04

8. Pinch and seal the edges making sure the seal is tight.
9. Turn the dough upside down so the sealed end is underneath. Bake or deep-fry according to recipe (do not egg wash as it will destroy the layering effect).

Chn_Fky_Pty_prl 05

Chn_Fky_Pty_prl 06
Baked Parallel-Layering Pastry.

Chinese_Flaky_Pastries 01

Finally, for turnovers like Spiral Curry Puffs, here’s a YouTube tutorial I found teaching you how to crimp the edges.

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69 Comments »

  1. Hi, thank you so much for your patient in explaining in detail the chinese pastry. I used to bake brownies & slices and am now looking forward in learning the art of chinese pastry and am very grateful to experts like you from the net who endlessly provide indept informations. Thank you again and looking forward to your knowledge on the cantonese-style pastry.

    Comment by julieneadu — August 2, 2008 @ 11:13 pm | Reply

  2. julieneadu,
    You’re welcome.

    Comment by SeaDragon — August 4, 2008 @ 9:36 pm | Reply

  3. Your blog is interesting!

    Keep up the good work!

    Comment by AlexM — August 16, 2008 @ 9:34 pm | Reply

  4. I tried this flaky pastry using shortening and the pastry is actually very hard, though the layers are only on the inside.(hidden layering, I suppose)
    Did you used some food colouring in the oil dough so that after baking, the layers can be visible, if not, I found the whole thing so “white” and pale?

    It is really what I would like to try again (3rd time) using lard instead of shortening, as I find it is not “flaky” enough.

    Thks so much for the step by step pics and instructions. Truly a great “si-foo”! Will let you know of my trial!

    Comment by mumsy — August 26, 2008 @ 2:40 pm | Reply

  5. Tried with your step by step with lard instead of vegetable shortening this time. Tried both the spiral and parallel methods for different fillings – taro and lotus paste respectively.

    The result – TOTALLY AWESOME! Texture – MELT IN MOUTH!

    Thks again! I used a wee drop of pandan paste in the oil dough and it came out with the lightest tinge of pale, pale green and white stripes.

    JUST AWESOME!

    Comment by mumsy — August 27, 2008 @ 3:33 pm | Reply

  6. AlexM,
    Thanks.

    mumsy,
    So happy to hear you have success with the flaky pastries now, it makes my day to know my post is of some use to you out there.

    Yes, lard is the best fat to use to make flaky pastry, it gives the lightest and flakiest texture than using any other types of fat.

    I didn’t use any colouring for this batch in this post, I used unsalted butter for the water dough and lard for the lard dough, the slight yellow of the butter provided the pale colour contrast here. As a matter of fact I’m also planning to do pandan lotus flaky puffs this weekend using pandan paste too.

    Comment by SeaDragon — August 27, 2008 @ 8:37 pm | Reply

  7. hi,
    after reading your post today I made curry puffs.I use a little food coloring and curry powder in the oil dough.too little i think since the yellow color or curry taste didn’t come through.I did encounter one problem. the water dough was soft and elastic and oil dough was fine . but i am having trouble keeping the oil dough inside as i roll out the layers. am I pressing too hard? i was as light handed as i can be.i use veg shortening since I’ve never use lard before. I was afraid it might have a smell or funny taste. any pointers on how I can keep the oil dough from peeping out. thank you.
    diane

    Comment by diane — September 5, 2008 @ 12:55 pm | Reply

  8. diane,
    If everything went well except for the leaking out of the oil dough when rolling out, the most probable reason is when you wrap the oil dough with the water dough, the wrapping is not even. When you wrap, make sure that the thickness of the water dough is evenly covering the oil dough, that is about the same thickness all over. If some parts are too thick and some parts too thin, then the thin parts of the water dough will stretch too much and break when you roll it out. When rolling out the water dough, have the centre part a bit thicker than the edges, so when you wrap, it will keep the thickness even.
    Also make sure there’re no air pockets between the water dough and the oil dough when wrapping, the air pockets will break the water dough too when you roll out.
    Also don’t try to roll the combined dough out too thinly. Make sure also the oil dough is about the same softness as the water dough, if the oil dough is harder/firmer than the water dough, it will break the water dough easily when you roll out. HTH.

    Comment by SeaDragon — September 6, 2008 @ 9:35 am | Reply

  9. [...] you want to experiment with dim sum or some Chinese Pastry recipes at home, check out the Corner Cafe’s [...]

    Pingback by Chinese Pastries — September 24, 2008 @ 6:04 am | Reply

  10. Hi SeaDragon,
    First of all, I want to day your website is great! I always come here when I need some inspiration. ;)
    I have a question regarding making the doughs. Can I use Ghee instead of lard? I’m in Malaysia now…and as u know, this is a Muslim country, lard for baking is super hard to find. Will ghee yield the same texture? Or should I just stick with vegetable shortening? Please advice, and thanks!

    Comment by Honey Bee Sweets — May 5, 2009 @ 12:41 am | Reply

    • Thanks. Yes, you can use ghee, I have used it successfully previously. You can also use shortening, it should yield very similar result. Ghee is a natural product and give a buttery flavour, while shortening is man-made, so it is up to you which is your preference.

      Comment by SeaDragon — May 10, 2009 @ 6:45 pm | Reply

  11. Hi SeaDragon,

    I just made these with ghee and the end result is very yummy! Thanks so much for sharing this great recipe. ;)

    Comment by Honey Bee Sweets — May 11, 2009 @ 2:02 pm | Reply

    • No worries, glad to hear you have success using ghee.

      Comment by SeaDragon — May 13, 2009 @ 10:36 pm | Reply

  12. Hi Sea Dragon,

    Where is your recipe for this pastry? Please provide the link as I was unable to find it in your recipe index.
    As well, where can I find your char siu filling recipe?

    Thanks in advance for your help.

    Cheers!

    Comment by tee — May 25, 2009 @ 12:31 pm | Reply

    • Oh, never mind! You had it filed as ‘Char Siu Pao’. I was looking for it under ‘Char Siu Soh’.
      I’m so glad I discovered your blog by the way. I really appreciate the photos and step by step instructions!

      Cheers!

      Comment by tee — May 25, 2009 @ 4:40 pm | Reply

      • tee,
        Yes, the recipe for the pastry are filed under each individual recipe, and not under this post since each recipe for the pastry varies according to the texture you want to get out of it.

        Comment by SeaDragon — May 27, 2009 @ 10:21 pm | Reply

  13. [...] use the pastry, the best resource for me was this site form Corner Cafe.  This site shows you the various techniques on how to fold and shape the [...]

    Pingback by Family Secrets – Empanada « Trissalicious — October 17, 2009 @ 9:43 pm | Reply

  14. Is it possible to steam bake chinese pastries? I mean steam baking in a pan covered by foil to prevent steam from touching the pastries. Does steam baking get hot enough to cook flaky pastries?

    Comment by VaporChef — December 4, 2009 @ 9:06 pm | Reply

    • Hmmm, don’t think it will work by steam-baking. Flaky pastry is either deep-fried or baked. Even if you wrap with foil it won’t be an airtight seal, water vapour may get in and make the pastry soggy.

      Comment by SeaDragon — December 5, 2009 @ 10:45 am | Reply

      • I steamed my first cheesecake in a 6.5-inch bundt pan today. It’s basically a sponge cake with cream cheese and it came out very well. Although the original recipe said to steam in an open pan, I covered the top of the bundt tube and pan with foil, tied round with string, to prevent moisture from entering – like an English pudding.

        The steamed cheesecake turned out so well that I may try steaming a flaky pastry next week, just to see what happens. I don’t expect it to brown or have a crunchy outer surface.

        Comment by VaporChef — December 5, 2009 @ 1:53 pm | Reply

        • Yes, cheesecake can be steamed without any problem. However I don’t see the point of steaming flaky pastry, as steaming will not produce any flakiness, you might as well use some sort of short pastry if you want to steam, like some of the English steamed puddings which have pastry shells.

          Comment by SeaDragon — December 26, 2009 @ 8:27 am | Reply

  15. Pls give me exact water dough and lard dough portions. Cannot seem to understand your ratio.

    Comment by tanya — December 19, 2009 @ 7:33 pm | Reply

    • This post is more a technical post showing how-to, for exact amount/proportion of ingredients, please refer to actual recipes which use this flaky pastry in my blogs because there are just too many variations in making this pastry to produce different crispiness, flakiness – there is NO one standard proportion.

      Comment by SeaDragon — December 26, 2009 @ 8:45 am | Reply

  16. I am very excited! I just baked my first Sweetheart Pastry using a low-fat Chinese puff pastry for slow cooker that I’ve been developing. I will hold off giving more details until I’ve tried made a few more batches. The pictures are a little blurry, but you can see the layers. The inner dough contains cocoa powder. Here are the pictures:

    Comment by vaporchef — February 9, 2010 @ 2:59 pm | Reply

  17. I like your recipes. They are very interesting.

    Comment by Giselle Chia — March 2, 2010 @ 5:12 pm | Reply

  18. Hi, thanhs you for sharing. Your recipes ‘re very beautiful. I and my daughter enjoy them.Thanks again.

    Comment by Nguyễn Huyền — April 28, 2010 @ 4:40 pm | Reply

  19. Hello,

    I’m really excited to try this pastry recipe! I am a little bit confused about one thing, though: looking at the recipe for the jade moon cakes, you say to divide the lard dough and the water dough into 6 portions each. using one portion each of lard dough and water dough to make one cake, how does this yield 12 cakes? I think i am misunderstanding something because i see that for the matcha puffs, you also say to divide the dough into 8 portions each to make 16 puffs.

    Please let me know! Thanks!

    Comment by Valentine — May 24, 2010 @ 9:40 am | Reply

    • Oh sorry, I figured it out! I didn’t notice that you had to cut the pastry in two before rolling.

      Thanks!

      Comment by Valentine — May 24, 2010 @ 9:47 am | Reply

  20. Hi there,

    I just came across your post today and your step-by-step instructions makes the idea of making pastry less daunting and now I’m really encouraged to try it myself! I was just curious if you would recommend using this recipe to make hong kong style egg tarts?

    Cheers.

    Comment by Wai — July 12, 2010 @ 3:03 pm | Reply

    • Yes you can use this pastry to make Hong Kong Egg Tarts.

      Comment by SeaDragon — July 13, 2010 @ 6:11 pm | Reply

  21. Hiya, talking about egg tarts ….. I can do the pastry but the egg part is hard to get it to taste and look like those in restaurants! All the recipes I have tried (aobut 10!) comes out tasting eggy and it by the time the pastry cooks the egg custard part is always overdone, does anyone have any ideas they are willing to share with me? Thanks.
    PS. Seadragon, your blog is really great.
    Kim

    Comment by kim — August 27, 2010 @ 7:20 am | Reply

    • Yes, this is one of the problems making egg tarts. The pastry needs high heat to cook, while the egg filling needs low heat. Good luck with your search.

      Comment by SeaDragon — September 6, 2010 @ 5:46 pm | Reply

  22. [...] [Chuẩn bị] Cách làm: 1. Đối với bột nước: Bỏ bột, đường và dầu ăn trong một thố trộn, trộn đều. Từ từ thêm nước vừa đủ để  trộn cho bột mềm nhưng không dính tay. Nhồi cho đến khi mịn, vo tròn, wrap lại để qua bên (hoặc để trong tủ lạnh nếu trong thời tiết nóng)  khoảng 20 phút trước khi sử dụng. 2. Đối với bột dầu: Đổ dầu vào bột cho đến khi bột mềm và mịn. Thêm màu và nhào tốt. Nếu bột mềm quá, bỏ vào tủ lạnh cho bột cứng một chút. Nếu bột hơi khô, nhào bột cho đến khi bột mềm  dẻo lại gần giống như bột nước là được. Điều quan trọng là các bột mỡ phải gần giống như bột nước để làm bánh này. 3. Chia bột nước và bột dầu  thành 6 phần bằng nhau. 4. Thực hiện theo các bước chuẩn bị của Visible Layering – Spiral (Escargot) Flaky Pastry trong Huaiyang Flaky Pastry. [...]

    Pingback by Flaky Mooncake (teochew style) « Bếp nhà Bety — September 2, 2010 @ 9:06 pm | Reply

  23. Thanks for the recipe for Chinese Flaky pastry.Could you please clarify the following mentioned in your recipe?
    1. bread flour, is it plain flour ?
    2. cake flour, is it self raising flour ?

    Thank you
    Kathleen

    Comment by Kathleen — September 3, 2010 @ 10:16 am | Reply

    • Bread flour is high gluten flour, cake flour is low gluten flour. Plain flour has medium gluten. Please refer to Flours & Starches page in the side bar. You may just use plain flour to substitute both the bread and cake flours if desired.

      Comment by SeaDragon — September 6, 2010 @ 5:57 pm | Reply

  24. Hi Seadragon,

    Thanks for sharing the various ways of making pastry dough.

    I have made some pastries with this newfound knowledge and put in my blog. :)

    Comment by hanushi — September 28, 2010 @ 2:07 am | Reply

  25. Hello Seadragon,
    I like your recipes …thank you for sharing them ….
    Salam from Algeria

    Comment by Fatiha — October 20, 2010 @ 5:06 am | Reply

  26. Hi, I’m desperately looking for a good recipe for really flaky pastry egg tart (dan taat).
    Like the type used here:

    I really love your blog, it’s simple to understand and not very hard to mess up.

    But any help with the flaky pastry egg tart dilemma would be great = )

    Comment by sange — December 31, 2010 @ 8:39 pm | Reply

  27. what is egg washing? and how do you do that?

    Comment by Ddawbb — January 17, 2011 @ 1:42 pm | Reply

    • Egg wash is the same as egg glaze. Simply put, it is just brushing some beaten egg (sometimes just beaten egg yolk) on the surface of the pastry before baking, it will give a golden shine to the baked pastry.

      Comment by SeaDragon — January 17, 2011 @ 7:40 pm | Reply

  28. [...] 1/3 of the dough down and bottom 1/3 of dough up to form a square.   After checking this Chinese Flaky Pastry post, I realize I have totally missed a step!  I should rollup the dough like swiss roll [...]

    Pingback by Sweetheart Cake – 老婆餅 (Watermelon puff pastry) « ATB Yummy Land — February 14, 2011 @ 5:01 pm | Reply

  29. [...] folded 1/3 of the dough down and bottom 1/3 of dough up to form a square.   After checking this Chinese Flaky Pastry post, I realize I have totally missed a step!  I should rollup the dough like swiss roll first, [...]

    Pingback by Sweetheart Cake – 老婆餅 (Watermelon puff pastry) – Tips to avoid failure « ATB Yummy Land — February 14, 2011 @ 5:07 pm | Reply

  30. Thanks very much for your detail steps in making the pastry. They are very helpful! Too bad I found your site a bit late and already made a mistake and skipped a step. Will definitely try to make watermelon puff pastry again following your steps in the future!!

    Comment by maguro — February 15, 2011 @ 7:13 am | Reply

    • My pleasure :) Hmmm, I think you mean Wintermelon Puffs, not Watermelon Puffs, right?

      Comment by SeaDragon — February 20, 2011 @ 8:50 pm | Reply

      • hahah.. i want to eat watermelon already =P yes, i meant to say wintermelon

        Comment by maguro — February 21, 2011 @ 5:12 am | Reply

  31. Hi Sea Dragon,
    I love all your recipes! I like to make them all today!… if I can!!!
    You are underfull!
    Thank you for sharing them!
    Georgeta from Bellevue, WA

    Comment by Georgeta — February 26, 2011 @ 10:36 pm | Reply

  32. I’m so glad I found your site. your step by step with pictures really helps me a lot. thank you very much.

    Comment by carine — March 19, 2011 @ 2:49 am | Reply

  33. Hi SeaDragon,
    It was a coincidence that I landed on your webpage. Being an asian housewife living in Germany every tip and information about cooking from Asia is so helpful, as I miss my aisan food so very much and
    have to cook it myself.
    It is the most informative webpage. No hidden secrets, not like most cooks who keeps important info to themselves and left others guessing. Yours is so well written with details.
    As a home cooking fanatic, I am a fan of your webpage now. Keep the good work and keep it coming.
    Many many thanks….Greetings from malaysian chinese in Germany.

    Comment by Jessy Kissner — December 14, 2011 @ 12:24 am | Reply

    • You’re welcome :) Hope the recipes are of some help to recreate the food you missed.

      Comment by SeaDragon — December 17, 2011 @ 2:22 pm | Reply

  34. I was so excited to find your post on how to make the flaky pasteries. Unfortunately I live in the US and so I did some conversions and it seems that I must not have the right proporttions because the texture of my water dough is not at all stretchy and almost exactly like the lard dough. Any tips, or a possible conversion for it. I was using the Flaky Daisies recipe.

    Comment by Florence Montierth — February 7, 2012 @ 7:35 am | Reply

    • Can you post your conversion so I can check? As you are in the US and winter at the moment, I think it is due to the cold weather. Try to knead the water dough more, using the warmth of your palms to warm up the dough. The more you knead, the softer and stretchy it will get.
      Otherwise you can slightly reduce the fat, and increase the water (use warm water in winter) for the water dough, that might help as well.

      Comment by SeaDragon — February 8, 2012 @ 5:14 pm | Reply

  35. [...] folded 1/3 of the dough down and bottom 1/3 of dough up to form a square.   After checking this Chinese Flaky Pastry post, I realize I have totally missed a step!  I should rollup the dough like swiss roll first, [...]

    Pingback by Sweetheart Cake – 老婆餅 (Winter melon puff pastry) – Tips to avoid failure « ATB Yummy Land — March 31, 2012 @ 8:36 pm | Reply

  36. can you post or email me the full recipe? what flour should be used?

    Comment by sheri — September 14, 2012 @ 9:39 am | Reply

    • This post is only to show the techniques. For recipes, please go to the sidebar on the right hand side, scroll down a little to the Categories section and click on Dim Sums and/or Pies, Tarts and Other Pastries and there are individual recipes using this flaky pastry.

      Comment by SeaDragon — September 14, 2012 @ 7:18 pm | Reply

  37. Hello SeaDragon, I’ve been looking methods to make flaky puff and finally found it here! Thanks so much!
    Ow, do you know about “Kaya Puff” that sold in Ipoh Malaysia? –> http://www.j2kfm.com/sin-eng-heongs-famous-kaya-puff-ipoh/
    It is very similar with your recipe but it has different texture: flat outside, flaky and thousand layers inside.
    Do you know how to make it?

    Thank you so much!

    Comment by bernard — March 13, 2014 @ 4:48 pm | Reply

    • No, I have not tasted the Ipoh Kaya Puffs myself. The pastry is basically the same, the difference is the different ratio of the ingredients they used which is a secret to them, and also possibly the different ratio of the water dough and oil dough. You can try the pastry ratio I used in my Lou Poh Paeng recipe, and see if it is close enough.

      Comment by SeaDragon — March 13, 2014 @ 5:13 pm | Reply

  38. […] dough into a portion of water dough and do the necessary rolling to get the layering. refer to this link for rolling instructions (up to step 11) – all in all, you should be doing 2 swiss-rolling process […]

    Pingback by heung peng/beh teh sor (aromatic puff) 香饼/马蹄酥 (◎ヮ◎) « Victoria Bakes — March 21, 2014 @ 11:52 am | Reply

  39. hi. for some reason, the photos do not show, only photobucket box. tried using chrome and IE. hope it’s fixed soon. thanks.

    Comment by phil tong — July 25, 2014 @ 2:28 am | Reply

    • It has to do with the bandwidth allowed per month from the free Photobucket account. Once it went over (meaning too many views) for that month they banned the photos until the next cycle of the month begins which for my account is around the fifth of the month, ie. next one is 5th Aug. when you can see the photos again. That’s the peril of using free account, LOL

      Comment by SeaDragon — July 25, 2014 @ 9:19 am | Reply

  40. I love the very detailed instructions on how to do the flaky pastry but the ratio of flour:water:lard is quite confusing. its cups flour: ml. Water: and tbsp lard. Am i correct? Hope i can get your reply asap. Im so excited to bake some goodies for midautumn festival!

    Comment by Sabrina G. Wong — August 21, 2014 @ 5:45 pm | Reply

    • The ratio should be in weight, not volume. Please see posts (under “Pies, Tarts & other Pastries”) for more accurate measurements.

      Comment by SeaDragon — August 21, 2014 @ 6:01 pm | Reply

  41. It is so confusing. Here, its just lard.. On your post, its butter. Wouldnt it be easier if you can just tell me the proportion in weight ?

    Comment by Sabrina G. Wong — August 21, 2014 @ 9:49 pm | Reply

  42. Hi again..actually I want to use the flakey pastry for ku chai ( chinese chives) bao.

    Comment by Sabrina G. Wong — August 21, 2014 @ 10:20 pm | Reply


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