Pumpkin Flaky Pastries (南瓜酥)

I've made the pumpkin paste, now I'm move on to make the flaky pastry. I'm not used to keep the salted eggs in my kitchen, so I can only produce purely pumpkin flaky pastry without the present of salted egg.

Ingredients

Shortcrust Pastry Dough (水皮)

• 20g of shortening    20 克白油
• 1/2 table spoon of custard sugar    1/2 汤匙砂糖
• 65g of all-purpose flour   65 克普通/中筋麵粉
• 28g of pumpkin puree    28 克南瓜泥
• 10ml of water    10 毫升水

Flaky Pastry Dough (油皮)

• 53g of all-purpose flour    53 克普通/中筋面粉
• 33g of shortening    33 克白油

Pumpkin Filling

• 130g of pumpkin paste    130 克南瓜馅

Final Garnish

• 1 egg yolk + 1/2 teaspoon of milk    1 个蛋黄加 1/2 茶匙牛奶
• sesame/grind nuts    芝麻/坚果碎

 
 

 Steps 

Shortcrust Pastry Dough (水皮)

1. Place the shortening, flour, sugar and pumpkin puree into a mixing bowl. Pour in half of the water and knead into a rough dough by hand. Add the water a little portion by portion, once you feel the dough is a bit sticky then stop.     把白油、粉、糖和南瓜泥都放进碗里，倒入约一半的水用手揉成一团，再分次倒入少许剩余的水。每倒一次就揉均匀至完全吸收才倒另一次。当面团开始湿润有些许黏手就停止加水
2. Knead the dough by bare hand for around 5 minutes， roll into a ball and rest about 30 minutes.    用手揉面团约5分钟,滚成球状然后休面30分钟。
3. Divide the dough into 10 portions (~11g each). Roll them into balls and rest 10 minutes.    面团分成10等份(每份~11克)， 揉成球状休面10分钟。

Flaky Pastry Dough (油皮)

1. Place all the ingredients into a mixing bowl and mix into a dough evenly by hand. Shorter kneading time is better in this step.     把所有材料放入碗里揉成一个均匀面团即可，不需揉太久。
2. Rest the dough 30 minutes (you can rest the dough in fridge if it is too soft).    休面团30分钟(如太软可放进冰箱休面冰硬些再用)。
3. Divide the dough into 10 portions (~8g each). Roll them into balls and rest 10 minutes.    面团分成10等份(每份~8克)， 揉成球状休面10分钟。

Pumpkin Filling (南瓜馅)

1. Divide the pumpkin paste into 10 portions (~13g each). Roll them into balls.    南瓜馅分成10等份(每份~13克)， 揉成球状待用。

Assemble

1. Roll out a shortcrust pastry ball and wrap a flaky pastry ball like in photo 6-8. Rest the dough 10 minutes.    杆扁一份水皮，接着置一份油皮在中央包住搓圆，如图6-8那样。休面10分钟。
2. Roll out the dough from previous step into oval shape. Roll up from 1 side to another side (in photo 12). Rest for 10 minutes.    把步从骤1的面团杆成椭圆形，再从一边卷起到另一边 (图12)。休面10分钟。
3. Repeat step 2 (photo 14-17).    重复步骤2 (图14-17)。
4. Take 1 dough from step 3 and press down to a flatten circle (photo 19-20). Roll out the circle and wrap a pumpkin paste ball in the center (photo 22-23).    取一份步骤3的面团压扁圆状，杆平后包起一份南瓜馅 (图22-23)。
5. Egg wash the flaky pastries twice (Let the first coat dried then follow by the second coat). Sprinkle the sesame/grind nuts on top. Bake at 180°C  for 20-30 minutes.    南瓜酥表面涂上两层蛋液  (第一层干后才涂第二层)。撒上芝麻/坚果碎，以180°C烘20-30分钟。