Homemade Method for Swan Pastry

The Sky on the Table Swan Pastries Attracting hearts with classic swan pastries, yet traditional Chinese pastries swan pastries are fried to set their shape. Previously making flaky pastries involved a lot of lard, but without frying? The final product was somewhat surprising, and even as I took photos, my daughter Yaya couldn't look away, usually grabbing for the treats but this time only staring at one, unwilling to eat it. Special love for a special you, pure, noble, elegant, beautiful swan pastries

Oil dough ingredients: 105 grams of medium flour, 21 grams of granulated sugar,2.1 grams of salt, 30 grams of water, at 40 degrees Celsius.

Shortcrust pastry ingredients: 80 grams of medium flour,

　　200 grams of red bean paste: Swan Pastry Recipe

1. Mix oil dough and shortcrust pastry materials separately until uniform, forming doughs. Lightly knead the oil dough and let it rest for about 30 minutes.

2. Gently roll out the oil dough, enclose the shortcrust pastry within, seal tightly;

3. Roll into a rectangle

4. Fold from both upper and lower third parts inward; let rest for 15 minutes.

5. Roll the dough again

6. Perform another threefold fold, allowing it to rest for 15 minutes before rolling into thin sheets about half a centimeter thick.

7. Further roll out into large sheets and cut into strips.

8. Brush with a little water, arrange the strip ends upward in four rows, then slice each row into segments about 5-6 cm long.

9. Flatten the sheet again and place

about 20 grams of red bean paste,(if needed) inside. 10. Wrap up the dough, shape it roughly to look like a swan's body.

11. Place the completed swans on a baking tray.

12. Bake in a preheated

oven,at middle rack, upper heat 180 degrees Celsius, lower heat 170 degrees Celsius for about 20 minutes. 13. Roll out the oil dough into long strips and shape them like the number 2; bake at 180 degrees Celsius for about 6 minutes.

14. Finally, arrange as a swan's shape, use

black sesame seeds as eyes.Tips: 1. Use the large enveloping method, let dough rest after each step.

2. Make both orientations of the number 2; I only made one.

1 It uses the big wrapper puff pastry method, where the dough skin needs to rest after each operation.

2 Pay attention to making shape 2 in both versions, I only made one.