Suzhou-Style Sesame Pastry Bites with Sweet and Salty Filling
Experience the exquisite taste of Suzhou's traditional dessert with these delightful sesame pastry bites. Wrapped in a crisp, flaky crust, each bite reveals a luscious filling that strikes a perfect balance between sweet and savory, with a hint of nuttiness from walnuts and a touch of warmth from peppercorns. Ideal for festive occasions, especially during the Spring Festival, these pastries not only satisfy your sweet tooth but also offer a fascinating texture contrast. The preparation process, though intricate, is immensely rewarding and makes for an impressive treat to share with family and friends. With just one bite, you will be transported to the streets of Suzhou, savoring the rich culinary heritage of this enchanting region.
N/A
Servings
150
Calories
15
Ingredients
Ingredients
All-purpose flour
330 g (none)
Lard or Maize oil
120 g (none)
Sugar
70 g (none)
Water
130 g (none)
Low-gluten flour
240 g (none)
Lard or Maize oil
120 g (refrigerated beforehand)
All-purpose flour
230 g (none)
Maize oil
200 g (none)
Sesame seeds
210 g (roasted)
Honey
140 g (none)
Walnuts
70 g (roasted)
Raisins
70 g (dried)
Sesame seeds
3 g (none)
Peppercorns
3 g (none)
Salt
6 g (none)
Instructions
1
In a large bowl, combine the all-purpose flour, lard (or maize oil), sugar, and water to form a smooth and elastic dough for the water-oiled crust. You can also use a bread machine for this step.
2
Cover the dough with a damp cloth and let it rest for 30 minutes.
3
In another bowl, mix the low-gluten flour and lard (or maize oil) for the pastry crust until it forms a red dough. Wrap it in plastic and refrigerate for 20 minutes.
4
Preheat the oven to 150°C (302°F) and roast walnuts and 210 g of sesame seeds for 10 minutes.
5
In a dry pan over low heat, add 230 g of all-purpose flour and stir until golden brown. Transfer to a container.
6
In the same heated pan, add 3 g of sesame seeds, 3 g of peppercorns, and 6 g of salt. Stir-fry until fragrant before transferring to a food processor. Grind into a powder.
7
Combine the sesame powder with the golden flour, 200 g of maize oil, honey, raisins, and baked walnuts, mixing thoroughly to create the filling.
8
Divide the filling into 28 equal portions and roll each into a ball.
9
Once the water-oiled crust and pastry doughs have rested, place them on a clean surface.
10
Divide the water-oiled dough into 14 portions and do the same with the pastry dough.
11
Pair each water-oiled dough portion with a pastry dough portion, rolling each into a ball.
12
Flatten one ball of water-oiled dough into a circle, then wrap a ball of pastry dough inside, sealing it tightly. Repeat for the remaining portions.
13
Let the wrapped dough rest for 10 minutes.
14
Take one wrapped dough and roll it out into an oval shape of about 8 cm in width and 15-20 cm in length. Carefully roll it into a cylinder, then set aside to rest for 10 minutes.
15
Roll the cylinder-shaped dough into an oval of about 5 cm in width and 30 cm in length; again, roll it into a cylinder. Cut each cylinder in half to reveal the beautiful red rings.
16
Place the cut side up, flatten it slightly, and roll it into a flat circle of about 4-5 inches in diameter. Encase a portion of filling in the dough and seal it at the bottom.
17
Arrange the uncooked pastries on a baking tray. Preheat your oven to 170°C (338°F) for 5 minutes.
18
Bake on the middle rack for 25 minutes at 170°C (338°F) until golden brown.
19
Allow to cool slightly before serving. Enjoy these irresistible treats during special celebrations or any time you're craving a taste of Suzhou!
Nutrition Information
8 g
Fat
21 g
Carbs
2 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Suzhou-Style Sesame Pastry Bites?
They are traditional Chinese desserts featuring a flaky, layered crust and a complex filling that balances sweet and salty flavors with nutty undertones.
What gives the filling its unique sweet and salty taste?
The filling combines honey, sugar, and raisins for sweetness with salt and ground peppercorns for a savory, warm contrast.
Can I use maize oil instead of lard?
Yes, the recipe allows for either lard or maize oil to be used in both the water-oiled crust and the pastry crust.
How long should the water-oiled crust dough rest?
The water-oiled dough should rest for 30 minutes covered with a damp cloth to ensure it is smooth and elastic.
What is the secret to the flaky texture of these pastries?
The flakiness is achieved by layering two types of dough—a water-oiled crust and a pastry crust—then rolling and folding them multiple times.
At what temperature should I roast the walnuts and sesame seeds?
Roast the walnuts and 210g of sesame seeds at 150°C (302°F) for 10 minutes.
How is the flour for the filling prepared?
230g of all-purpose flour is stir-fried in a dry pan over low heat until it reaches a golden brown color.
What role do peppercorns play in this recipe?
Peppercorns are stir-fried with salt and sesame seeds, then ground into a powder to add a touch of warmth and aromatic depth to the filling.
How many portions does this recipe yield?
The recipe yields 28 individual pastry portions.
Does the pastry crust dough need refrigeration?
Yes, the pastry crust dough should be wrapped in plastic and refrigerated for 20 minutes before use.
Can I use a bread machine for this recipe?
A bread machine can be used to mix and knead the water-oiled crust dough to achieve the necessary smooth and elastic consistency.
What are the dimensions for rolling out the dough cylinders?
The first roll should be about 8cm wide and 15-20cm long. The second roll should be about 5cm wide and 30cm long.
How do I create the visual 'red rings' in the pastry?
The rings are revealed by cutting the rolled cylinders of layered dough in half before flattening them into circles for filling.
What is the final baking temperature?
The pastries should be baked at 170°C (338°F).
How long do the pastries need to bake?
Bake the pastries for 25 minutes on the middle rack until they are golden brown.
What ingredients are in the filling?
The filling consists of toasted sesame powder, golden flour, maize oil, honey, raisins, baked walnuts, and a salt-peppercorn mix.
Is this recipe traditional for any specific holiday?
Yes, these pastries are particularly popular for festive occasions like the Spring Festival.
What is the calorie count per serving?
Each pastry bite contains approximately 150 calories.
How much fat is in one pastry?
Each serving contains about 8 grams of fat.
What is the carbohydrate content?
There are 21 grams of carbohydrates per serving.
How much protein is in each bite?
Each pastry bite provides 2 grams of protein.
How many total ingredients are required?
The recipe uses 15 different ingredients including various flours, oils, and aromatics.
What type of flour is used for the pastry crust?
Low-gluten flour is used for the pastry crust to help create the desired crumbly texture.
How do you seal the filling inside the dough?
Encase the filling portion in the flattened dough circle and seal it tightly at the bottom before placing it on the baking tray.
Should the pastries be served hot?
It is recommended to allow the pastries to cool slightly before serving to let the flavors and texture stabilize.
How large should the dough circles be before adding filling?
The dough should be rolled into a flat circle approximately 4 to 5 inches in diameter.
What is the origin of this recipe?
This recipe originates from the culinary heritage of Suzhou, China.
What kind of raisins should I use?
Standard dried raisins work best, and they are mixed directly into the filling.
Do I need to preheat the oven?
Yes, preheat the oven to 170°C (338°F) for 5 minutes before putting the pastries in to bake.
Can the water-oiled dough be made by hand?
Yes, you can combine the all-purpose flour, fat, sugar, and water in a large bowl by hand until smooth.