Wednesday, September 7, 2011

【糖酥饼】Beijing Traditional Pastry -- Sugar Puff



A friend of mine posted his grand mother's recipe of this traditional Beijing pastry in a forum that I visited. Though I never have this pastry before and have absolutely no idea how it (should) taste. I decided to give it a try.

For I have this heartfelt feeling for anything traditional, especially those inherited from our fore-parents, those passes on to generations only by word of mouth...

The original recipe posted by my friend was without precise measurement, like his grandmother, he too goes by his gut feeling. So I decided to come up with my version of measurements for record sake.

I did send a few of this pastry to two of my Beijing friends to try, their comments? 
Superb! Just like how it should taste like back home... So I guess this is a safe recipe ehh...


3 /450 克 中筋面粉 All Purpose Flour

1 /150 克 炒面(粉)

1 温水

1/4 凉水

2/3 食油

1/2 杯/8 tbsp 红糖

1/4 小勺 食盐

3-4 大勺 芝麻酱 Optional


Ingredients:(Yield 15-20)
3 cup/450gms All Purpose Flour
1 cup/150gms roasted all purpose flour
1 cup warm water
1/4 cup cold water
2/3 cup vegetable oil
1/2 cup/8 tbsp dark brown sugar
1/4 tsp of salt
3-4 tbsp sesame paste (Optional)

1. 把一杯水在微波炉里加热1分钟成温水,倒入3杯或450 克的面粉,拌成面疙瘩状后缓缓加入1/4杯的凉水,和成稍软的面团,饧面30分钟。

2. 在一口铁锅内把一杯面粉小火炒香,这个过程很耗时,所以喜欢吃炒面的人可以批量制作。放到封密的罐子收藏。先中火炒炒,然后转小火,大约半个小时。至面粉成浅褐色微黄的颜色后摊凉,备用。

3. 做饼前,把1杯的炒面加入2/3杯食油,3-4大匙的芝麻酱和食盐拌匀,成熟油酥。

1. Heat a cup of water in microwave for about 1 minute to make warm water, in a mixing bowl, add 3 cups or 450 gm of all purpose flour, mix coarsely to form chunks.

2. Slowly add another 1/4 cup of cold (room temperature) water, continue kneading to form a soft dough. Let it rest for 30 minutes.

3. In a cooking wok/pan, roast a cup of all purpose flour at medium low heat until you could smell the faintly sweet, nutty flavor of roasted wheat, the flour should look a little yellowish almost resemblance maize/chickpea flour in color. 

4. If you plan to make this pastry more than once, roast the flour in bulk, let cooled and store in airtight container. It should last for about 2-3 weeks without changing its taste.

5. Before starting to make the pastry, mix 2/3 cup of vegetable oil, 3-4 tbsp of sesame paste and salt to the roasted flour, mix well to form a thick paste. This will be our oil dough.

4. 把面团切半擀开至大约1.5mm厚的大片, 把一半的油酥均匀地抹开,把面片由下往上卷起,然后切成7-9剂子。每个剂子稍微扯长,卷起,再饧15-20分钟。把剩下一半的面团也依次处理好。


5. 然后把剂子擀开,包入1 小勺的红糖后像包包子一样,捏好。

6. 把捏花面向下,用手掌压成面饼状。(用擀的也可以,但用手掌压比较不容易撑破)。

7. 平底锅加热加点油烙饼。先加盖,3号火(中小火)每一面烙10-12分钟,或成金黄色。

6. After 30 minutes, turn the dough out on a lightly floured work surface, roll the dough into a rectangular shape, about 1.5mm in thickness. Spread the oil dough evenly on the dough。

7. Begin with the long edge nearest to you, roll the dough into a cylinder, cut it into 15-20 equal parts, the number of parts will determine the size of your pastry. Let it rest for 15 minutes.

(Note:it is important to let the pastry dough rest for 15 minutes here, else it will be difficult to shape.)

8. Press and roll out the pastry and wrap in 1 tsp of brown sugar. Place the folding side down, flattened the pastry using your palm to form a round flat bread.

9. Heat a cooking pan and spread about 1 tsp of oil, pan fry the pastry at medium heat and cook each side about 10-12 minutes until golden brown in color.

10. Serve warm, it tastes best when the brown sugar filling is still melting... but beware! It is very hot in temperature, make sue not to burn your tongue!

中文版,For Chinese,Click --》糖酥饼


  1. Hi,
    frist time reading yr blog , is amazing n like it very much.

    thanks for sharing d recipes.
    ling fr sabah.

  2. So flaky and yummy! Would love to try this sometime.

  3. Hi Ling, Welcome to my Blog!! Thanks for leaving me a message and please do come and visit again!

    Umm.... yeah... this is super yummy and pure vegetarian too!

  4. Thanks for sharing this with us. They look so crispy and flaky. I am so looking forward to try this out.