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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 ...
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]
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White sugar sponge cake (also called white sugar cake and white sugar pastry) is a type of Chinese pastry. It is made from rice flour, white sugar, water, and a leavening agent. [1] [2] While it is called a "cake", it is not served as a circular round cake. It is usually purchased as an individual square piece or a mini triangle.
Sachima is a sweet snack in Chinese cuisine made of fluffy strands of fried batter bound together with a stiff sugar syrup. It originated in Manchuria and is now popular throughout China . Its decoration and flavor vary in different regional Chinese cuisines, but the appearance of all versions is essentially the same, somewhat similar to that ...
Osmanthus cake (Chinese: 桂花糕; pinyin: guì huā gāo) is a traditional sweet-scented Chinese pastry made with glutinous rice flour, honey, sweet-scented osmanthus and rock sugar. [1] [2] It has crystal clear, sweet, and soft waxy characteristics.
Et (Zhuang: et), which means glutinous rice cakes on banana leaves, [1] is a traditional pastry made in the western parts of the Guangdong province of China.It symbolizes jubilance and is shared with relatives and friends during festivals such as the Spring Festival (also called Chinese New Year), Spirit Festival, and Winter Solstice, as well as in wedding ceremonies, birthday feasts, and ...
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]