Flower Shape Pastry Cookies with Red Bean Filling

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Pastry cookies are very traditional Chinese snacks.  They come in different shapes, sizes, flavors.  But there is always one thing in common: they are always flaky, crispy and rich in flavors.  

For the cookies:

150 g all purpose flour
105 g lard / butter / shortening / vegetable oil
40 g powder sugar
70 g water
110 g cake flour

For the filling

1 pound Red bean paste (homemade or store bought from Asian grocery store)
egg wash
white sesame seeds



Preheat the oven to 375F/190 C.

Although you can use lard / butter / shortening / vegetable oil to make the cookies, lard is always the preferable choice because it can make the cookies flaky and crispy like no other oil can do.

Warm up the lard a little bit.  It is easier to work when it is liquid.

In a medium bowl, add 55g lard, all purpose flour, powder sugar and water.   Whisk with a wooden spoon or chop sticks until all ingredients come together.  Knead with hands until the dough is smooth and elastic.  This is dough NO 1.

In another bowl, add 50 g lard and cake flour.  With a wooden spoon, mix flour and lard until they are well blended.  This is dough NO 2.

Divide dough NO 1 into 20 g/ each; dough NO 2 into 10 g/ each; and red bean paste into 30 g/ each.  Roll each of them into small dough balls.

Take one piece of dough NO 1; press it down with your palm; wrap it around one piece of dough NO 2; seal the edges; and roll it into a ball shape again.

With a rolling pin, roll the dough ball into 3 mm thin, roll it up from one end, cover with plastic wrap and repeat the process again 10 minutes later.  It is kind of similar to making croissants.

Press the dough down a little bit with a rolling pin or your palm.  Fold two ends towards center.  Press it down again and then roll it into 1/4 inch thin.  Place a red bean paste ball in the center.  Wrap it up and seal the edge with your fingers.  Roll it into a round dough ball.  Repeat the process until all the dough balls is pressed down, wrap around red bean paste, and roll again.

With your palm again, press down the dough balls a little bit.  Cut each piece into 12 equal parts from the center towards the outside edge.  Leave the center part intact.  Each part will become a pedal.

Twist each pedal 90 degree up.  Brush the center part with egg wash, sprinkle with white sesame seeds. 

Transfer them a baking pan lined with silicone baking mat or parchment paper. 

Bake cookies in the oven for 20 to 22 minutes or until the top is lightly golden brown.