Hu Rongquan White Skin Pastry

Hu Rongquan White Skin Pastry

　　White skin pastry is a type of flaky water-oil dough pastry among Chaozhou snacks. Its outer layer is white while the inside is cooked through, all handcrafted with layers of pastry tightly pressed together in a spiral formation, creating distinct and very appealing layers. Recommendation: The most famous white skin pastry comes from Hu Rongquan, a long-established brand in Chaozhou.

Main ingredients: Flour, cooking oil, red bean paste or taro paste

Method: The preparation of the white skin pastry dough is divided into the water-oil dough and the crisp core. To make the water-oil dough, mix 500g of flour with 150g of cooking oil and 200g of water until evenly combined, then knead into a dough ball and let it rest for 1 hour to relax the gluten. For the crisp core, combine 500g of flour with 250g of peanut oil and knead evenly.

Divide both the water-oil dough and the crisp core into 30 equal pieces. Flatten a piece of the water-oil dough, wrap a piece of the crisp core inside, let it rest briefly, then roll it out into a long strip with a rolling pin. Fold it into thirds, roll it out again into a long strip, then roll it up into a cylindrical shape by hand. Let it rest again, stand it upright, press it down, then roll it out into a thin circle about 6cm in diameter. Wrap a sweet filling (red bean paste or taro paste) inside, flatten it into a round disc with your palm, and fry it in oil over medium heat until cooked.