Thousand-layer crisp pastry

Thousand-layer crisp pastry

　　Legend has it that the crisp pastry evolved from the layered flatbread of the Tang Dynasty, refined over generations by chefs. It is characterized by its distinct layers, crisp yet intact texture, and rich yet not greasy taste.

　　The crisp pastry is made with premium wheat flour, vegetable oil, and appropriate amounts of alkaline, pepper, salt, and other ingredients. The process includes making the lard mixture, kneading the dough, forming the pastry, and pan-frying. For the lard mixture, the oil-to-flour ratio is one to three. The oil is heated until cooked, then an appropriate amount of flour is added and repeatedly kneaded and stirred into a dough crumb. Warm water is then added to form the dough, which is stretched into strips, coated with clear oil, and divided into small portions weighing one or two taels. Each portion is coated with more oil and rolled into strips about three inches long. When forming the pastry, these strips are flattened and rolled thin, then mixed with the lard mixture and seasoned salt and pepper. One hand pulls the dough while the other rolls it into a sheet about two inches wide and twelve feet long. As it is pulled and rolled, layers continue to build without breaking, finally coiling into a spiral shape. During pan-frying, the coiled small round pastries are arranged in the pan with even heat. After three minutes, the top of the pan is lifted, the pastries are oiled and flipped to continue cooking until the color is uniform and both sides are golden brown.

　　Features: Made through the processes of making the lard mixture, kneading the dough, forming the pastry, and pan-frying. The pastry is golden in color, has distinct layers, is crisp yet intact, rich yet not greasy, and has a deliciously flaky and savory taste.