Fried date-like pastry, peanut powder pastry

Fried date-like pastry, peanut powder pastry

　　Fried date-like pastry and peanut powder pastry are renowned local specialties of Dapu, following in the fame of flower date pastry. The difference among these three pastries lies in their ingredient composition. Flower date pastry uses only glutinous rice flour both inside and out, resulting in lower quality. Fried date-like pastry is coated with foreign hemp (a type of starch), while peanut powder pastry is coated with ground peanut kernels—thus, both surpass flower date pastry in taste and texture. Over the past century, fried date-like pastry and peanut powder pastry have become famous products of Dapu in Yongchun. The pioneer credited with researching and formulating the ingredients for these pastries is Pan Shiyuan from Yanfeng Bangshanwan in Dapu. In his youth, he innovated the ingredient mix, earning widespread praise. He passed away in 1955 at the age of 82. His descendants inherited his exceptional craftsmanship, making it almost a unique family tradition. His grandson, Pan Dongcai, recently retired from the grain department after over 20 years of service. During his tenure, he trained countless newcomers across the county. As a result, fried date-like pastry is now produced all over the county, but Dapu remains the benchmark for quality. The superior taste and texture of fried date-like pastry and peanut powder pastry stem first from using a dough made of glutinous rice flour and taro (not the common variety) instead of plain glutinous rice. The dough ingredients are: 10 catties of glutinous rice flour (preferably large-grain, also called four-season glutinous rice), 0.15 catties of sugar, and 0.7 catties of taro. Preparation method: Soak the glutinous rice flour for 72 hours, wash, dry, and grind into powder. Mix with boiling water to form a dough, steam in a bamboo steamer for 2.5 hours, then cool in a bucket. Mix with mashed taro, cut into uniform thin slices, and sun-dry. Finally, deep-fry using a combination of yin and yang oil (a traditional oil-blending technique). After frying, the dough will reveal shiny, fine threads when cut open. Secondly, the rice sugar (made from glutinous rice flour and wheat) must be boiled to perfection. The foreign hemp and peanut powder should be roasted until crisp and fragrant—avoid burning. Mastering these key points (especially the taro dough) ensures that the fried date-like pastry and peanut powder pastry turn out tender, crispy, and aromatic. Nowadays, these pastries are commonly given as gifts when visiting relatives or friends. Hosts and guests enjoy them with hot tea, which enhances their aroma. They are also popular as engagement sweets at weddings, considered superior to flower date pastry. When overseas Chinese return home, their families traditionally welcome them with hot tea and these pastries. (Yongchun County)