Previously documented images from making Sweetheart Pastries are compiled here for reference. Personal experience shared – constructive feedback appreciated.
Ingredients: – Water-Oil Dough: 200g all-purpose flour, 35g fine sugar, 60g lard (or softened butter), 90g water – Shortening Dough: 140g low-gluten flour, 80g lard (or softened butter) – Filling: 600g red bean paste – Additional: 1 egg yolk, white sesame seeds Instructions: 1. Combine water-oil dough ingredients and knead until thin membrane forms. Cover with plastic wrap and rest for 30 minutes. 2. Mix shortening dough into a ball, wrap, and rest for 30 minutes. 3. Divide both doughs into 20 portions each, keeping covered. 4. Flatten a water-oil dough portion, wrap around a shortening dough portion, and seal tightly. 5. Roll each combined dough into tongue-shaped pieces, roll upward, cover, and rest 15 minutes. 6. Repeat rolling and resting process once more. 7. Fold dough ends inward, flatten, and wrap with 30g red bean paste. Seal thoroughly. 8. Flatten filled pastries, brush with egg yolk, make slits, and sprinkle sesame seeds. 9. Bake at 180°C for 20-25 minutes until golden. Packaging Notes: – Store in airtight containers. Five pastries fit perfectly in standard boxes. – Suitable for gifting when properly sealed.