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Chinese flaky pastry (Chinese: 中式酥皮; also known as Chinese puff pastry) is a form of unleavened flaky pastry used in traditional Chinese pastries that are invariably called subing (soubeng in Cantonese). [1] There are two primary forms, Huaiyang-style (淮揚酥皮) and Cantonese-style pastry (廣式酥皮). [2]
The pastry is coated with sesame seeds on the outside and is crisp and chewy after immediately being cooked. Inside the pastry is a large hollow, caused by the expansion of the dough. The hollow of the pastry is filled with a filling usually consisting of lotus paste, or alternatively, sweet black bean paste, or red bean paste.
Dough, meat (beef or mutton), onions or garlic, salt Media: Khuushuur Khuushuur ( Mongolian : хуушууp [xʊ́ːʃʊr] ; Russian: чебуре́к , romanized : cheburek , IPA: [t͡ɕɪbʊˈrʲek] ; Chinese : 火烧儿 ; pinyin : huǒshāor ) is a meat pastry that is popular in Mongolia , which is similar to recipes in Russian and other ...
Cream horn – Long tapered cone of puff pastry, filled with whipped cream, and sometimes fruit or jam; Eclair – Very similar to the French original; Egg tart – Delicate pastry tart with a lightly sweet golden egg custard filling; [2] probably influenced by the Portuguese tart pastels de nata; Napoleon – Layers of puff pastry and creamy ...
Want to make 2-Step Inside-Out Chicken Pot Pie? Learn the ingredients and steps to follow to properly make the the best 2-Step Inside-Out Chicken Pot Pie? recipe for your family and friends.
Some common stuffings include red bean paste, black sesame paste, stir-fried mung beans with egg and tofu, braised beef, smoked meat, [1] or beef or pork with spices. [ 2 ] Shaobing is not very well known in southern China , [ citation needed ] unlike other northern dishes like mantou , baozi , and youtiao .
There is also a variety with minced meat as stuffing. [2] The stuffing will be put in the middle of a flat dough, and then folded into half-moon shape. The finished turnover is usually pan-fried instead of baked in the oven like a turnover , and is served with black rice vinegar and sesame oil mixture as dip.
Heong peng (Chinese: 香餅; Jyutping: hoeng1 beng2) or heong peah (Pe̍h-ōe-jī: Hiong-piáⁿ / Hioⁿ-piáⁿ), in English, are round pastries that contain a sweet sticky filling made from malt and shallots, which is covered by a Chinese flaky pastry crust and garnished with sesame seeds on the surface. [1]