Flaky Layer Pastry (酥皮烧饼)

酥皮烧饼

Flaky Layer Pastry (酥皮烧饼) — Jiangsu-Zhejiang Home CookingJiangsu (English) home cooking.

Ingredients

• All-purpose flour
• Lard (for dough)
• Lard (for paste)
• All-purpose flour (for paste)
• Warm water
• White sesame seeds
• Salt

Instructions

1. Make dough: combine flour, salt, 30g lard and warm water. Knead 10 minutes until very smooth. Rest covered 30 minutes. (Dough should pass the 'windowpane test' — stretch thin without tearing)
2. Make oil paste: mix 150g softened lard with 150g flour until smooth. Should be plasticine-like. (Paste should be smooth and hold shape when squeezed)
3. Roll dough into large rectangle (30x20cm). Spread oil paste evenly, leaving 1cm border. (Oil paste layer should be uniform, no bare flour spots)
4. Fold like letter: left third over center, right third over. Roll again, fold again. Repeat 3 times total. (After each fold, dough should be cool — if warm, chill 10 minutes)
5. Final roll into 30x20cm rectangle. Cut into 6 squares. Brush with water, press sesame on top. (Cut edge should show clear layers — if blurred, folds were uneven)
6. Bake at 190°C (375°F) for 22-25 minutes. Rotate halfway. Cool on rack 5 minutes. (Pastry should puff significantly and turn golden amber)