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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]
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 filling or jam; Swiss roll – Rolls made just like a Portuguese roll torta; the creamy layer may be sweetened cream, chocolate, pear, or lemon paste
[73] [74] The pastry heart is a heart shaped flaky puff pastry, similar to a palmier or palm leaves pastry, that is usually topped with a white sugar icing that has a hard shell but is soft on the inside. [73] [75] Pâté Chaud: Vietnam: A puff pastry in Vietnamese cuisine, its name means "hot pie" in French. The pastry is made of a light ...
This process of layering the paper-thin sheets with melted butter is what creates those shatteringly crisp, flaky layers when baked. Related: 23 Phyllo Cup Recipes That Work For Any Occasion iStock
As this pastry bakes, steam created from the water in the dough and butter makes the dough rise up and pull apart to create that flaky, many-layered crunch we all crave.
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
Others include Yangzhou pickles, baozi, ginkgo, Qionghuayu liquor, Nanshan green tea, baoying lotus root starch, and Jiangdu short pastry. Baozi is a type of steamed bun with meat，paste fillings，a sweet filling made with red beans. The "five diced buns" made of chicken, pork, bamboo shoots, shrimp, and sea cucumbers are Yangzhou specialties.
Lek-tau-phong – Taiwanese mung bean minced meat mooncake pastry; Mango shaved ice – Taiwanese shaved ice dessert with mango topping. Mochi – Japanese rice cake; Naiyou subing – Taiwanese buttery, flaky pastry made into a thin circle; Peanut soup – Soup made from peanuts