I am totally new to this whole blog thing. It is going to take me some time to figure it all out, but stick with me!!! I promise it will be worth it.
I am about to embark on an amazing culinary journey. I have lost count of how many times I have said that in the last couple of weeks, but it’s just so true! The details of my pilgrimage into an exciting unknown territory (yes! there ARE other methods of baking than French!!! Who knew?!) will be documented in this blog. I don’t want to divulge the details just yet, as I am still learning and growing in the last few weeks of my current job, but here is a little teaser:
Two types of dough, one lard based and one water based, go into making Chinese flaky pastry. The method is similar to the French style laminated dough. The reason for the lard/water doughs is simple. Oil and water don’t mix. They pull apart during baking making a deliciously light and flaky pastry! Oh it was so good!! It can be used for sweet or savory applications. For my first shot at this, I threw cinnamon into the lard based dough because i wanted to see the layers as I rolled it out.
ready for the oven!
There are a three different traditional ways to roll out this dough. This is two of them. I am not Chinese and this is my first dabble into Asian desserts so I would be lying if I said I had a ton of information to give you on this. I will as the days go by, but forgive me and please correct me if you see me say or do something that is wrong!! I filled some of these with a caramel apple filling and some with a chocolate raspberry filling. I am dying to try this with savory filling though. This dough put me on the quest to produce the world’s raddest hot pocket.
And remember what I said about the dough separating in the oven?
flaky and delicious!
In the words of Uncle Jesse, “Haaaaaaave meerrrrrrrrrrrrrcyyyyyy!” It wasn’t perfect, but DAMN it was good!
Tomorrow I will be doing a trial run of one of our Valentine’s day desserts, and I am so desperately hoping for perfection! I promise to share tomorrow, so stay tuned!
okok….sticky toffee pudding. does that spark your interest? 😉