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Both forms require creating two doughs: a 'water' dough and an 'oil' dough. The 'water' dough requires mixing of flour, oil or fat, and warm water at a ratio of 10:3:4, while the 'oil' dough requires direct mixing of flour and oil or fat at a ratio of 2:1 or 3:1, which provides for a crumbly mouthfeel and rich flavour. [3]
Yau gok (油角) or jau gok (油角) is a traditional pastry found in Cantonese cuisine, originating from Guangdong Province in China. The term gok (角) reflects the crescent shape of the pastries; [1] they differ from the connotation of steamed or pan-fried Chinese dumplings, normally associated with the phonetically similar term jiaozi (餃仔).
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 ...
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.
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.
It is a fried dough food that is elliptical in shape and resembles an ox tongue or a horse ear. The pastry texture is chewy, with a soft interior and a crunchy crust. Ox-tongue pastry is lightly sweetened, and eaten as part of breakfast with soy milk. The pastry is made in a similar way as Youtiao, with sugar typically added to the flour. [1]
Usually, öçpoçmaq is a triangular pastry, filled with minced beef, onion and potatoes. Öçpoçmaq is eaten with bouillon or with tea. Ox-tongue pastry: China: A Chinese fried dough food that is elliptical in shape and resembles an ox tongue. The pastry texture is chewy, with a soft interior and a crunchy crust. Pa de pessic, bescuit, pa d ...
Aside from the traditional meat-filled version, there are alternative preparations of Khuushuur. Some variations replace the meat filling with carrots, cabbage (although less popular), or mashed potatoes. These vegetable versions can retain a distinctive taste of mutton due to the use of cooking oil. [1]