Having friends haven’t seen for a year over for dinner and prepare Peach Blossom Pastry with taro, coconut fillings 芋頭桃花酥, Matcha Lucky Clover Pastry with red bean salted egg yolk fillings 紅豆抹茶四葉草酥 for them as gifts. Procedure is very similar as taro pastry 芋頭酥, salted egg yolk pastry 蛋黃酥, fun part is the food coloring and shaping~
QUICK TAKEAWAYS
- Oil doughs need food color which is liquid for me; so less ghee is used.
- Cover pastry with foil paper half way to prevent burning or having yellow color on pastry.
RECIPE
Ingredients for 10 peach blossom pastry + 10 lucky clover pastry:
水油皮 water oil dough for 20 pastries (20g per pastry):
- 200g All Purpose flour
- 100g cold water
- 70g ghee/lard
- 30g sugar
桃花酥油酥 peach blossom pastry’s oil dough for 10 pastries (15g per pastry):
- 100g cake flour
- 48g ghee/lard (less ghee as my food color is liquid, usual ratio is 2:1 cake flour : ghee)
- red/pink food color
抹茶四葉草酥 matcha clover pastry’s oil dough for 10 pastries (15g per pastry):
- 90g cake flour
- 10g matcha powder
- 50g ghee/lard
Taro fillings (20g per pastry):
- 150g taro
- 15-20g sugar (10% of taro)
- 20g milk
- 10g butter
- coconut shreds
Red bean fillings (20g per pastry):
- 150g red bean paste
- 50-60g (5) salted egg yolk
PART I: Fillings
Step 1: steam 150g taro, blend with 15g sugar, 20g milk
Step 2: transfer to pan, melt 10g butter; stir fry till not sticky, spatula, pan are clean, and add coconut shreds, mix well
Step 3: shred 5 salted egg yolk , mix well with 150g red bean paste
Step 4: divide two different fillings into 20g per ball
PART II: water oil dough and oil dough
Step 1: mix 200g AP flour, 100g cold water, 70g ghee and 30g sugar; knead on cutting board till smooth and stretch. Rest dough for 30mins
Step 2: oil dough
- peach blossom pastry: mix red/pink food color, 48g ghee and 100g cake flour. Wrap well and rest in fridge
- matcha clover pastry: mix green food color, 50g ghee and 100g cake flour. Wrap well and rest in fridge
Step 3: Divide water oil dough into 20g per ball and oil dough into 15g per ball; wrap oil dough in water oil dough, seal well
Step 4: Roll out dough in beef tongue/ oval shape, roll from bottom to top; rest for 15mins
Step 5: Roll along long side, roll again from bottom to top, rest for 15mins
Step 6: Press down on the midpoint. With both open sides on top, roll dough mix into round, circular shape, wrap fillings and seal well
Step 7: Shaping:
- matcha clover pastry:
- press down to round shape; use knife to make 8 cuts but avoid cutting into center, equally splitting the pastry; each 2 pieces will make 1 clover leaf
- turn a pair of piece towards opposite direction for 90 degrees, bring them closer as a heart shape
peach blossom pastry:
- press down to round shape; use knife to make 5 cuts but avoid cutting into center, equally splitting the pastry; these will be peach blossom’s pedals
- make smaller cut on midpoint of each pedal
- clip each small piece into tip, stick together two tips of the same pedal
- flip over so the original bottom side will be the prettier side for top
- brush egg yolk in the center, place some sesames as stamen
Step 8: Bake 338F/170C for 18mins; put foil paper on top to prevent burning color; turn pan 180 degrees and bake for another 17mins. Take out if too dry.
Step 9: Let cool
READY TO SERVE!
RESOURCES
