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My neighbor Auntie Wang gave me this recipe, and it turns out to be my favorite recipe for oil dough/water dough pastry because the dough is very soft and so easy to work with. I don’t know about you, but I always have problem rolling up the dough (after oil dough was wrapped in water dough), and also hates it when I put in fillings and try to pinch to seal tight– many times the dough just keep shrinking back, and the edges keep opening up… argh!! frustrations!!

With this recipe, I NEVER have the dough problem. Because the water dough was so soft, it was so easy to work on on every step– wrapping oil dough, rolling, sealing the edges tight. It really helps making this long pastry process a lot less painful, especially if you are making 2-3 dozens pastries at one time. Another I like about this recipe: it uses cooking oil which is much healthier than shortening or lard.

Auntie Wang’s Pastry Recipe (makes 24 pieces)

Ingredients:

for oil dough:
2 1/2 cup cake flour
about 2/3 cup oil

for water dough:
3 cup all purpose flour
3 tbsp sugar
pinch of salt– optional
3/4 cup water
3/4 cup oil

Method:

  1. Prepare oil dough: Mix cake flour and oil in a bowl to form a dough (do not knead), until the dough doesn’t stick to the bowl. Wrap it up with a plastic wrap and set aside. Use the same to prepare water dough.
  2. Prepare water dough: Mix water and oil to blend well. Combine flour, sugar and salt in the bowl. Gradually pour in water/oil mixture to the flour. Use fingers to combine to form a dough, until the dough doesn’t stick to the bowl. The dough will be very soft. Add more water/oil mixture (equal part in each) or flour if necessary. Transfer dough to a flat surface, knead for a couple of times (do not over knead).
  3. Divide oil dough into 12 pieces, and water dough into 12 pieces as well. Roll each piece into a ball. Take a piece of water dough, flatten with your palm. Wrap in a piece of oil dough (avoid air pocket between two pieces of dough). Pinch to seal tight. With the sealed side facing up, flatten the dough with your palm again.
  4. Use a rolling pin, roll the dough out (away from your body) to a thin long oval shape. Then roll it up like a jelly roll using your fingers (the dough will be “laying on the side”, looks like ” = “). Turn the dough 90 degree (the dough will be in “standing” position, looks like ” || “). With the end side facing up, roll it out to a thin long oval shape then roll up like a jelly roll again. Repeat this process with the remaining water dough and oil dough.
  5. Take a piece of dough, make a cut in the middle on the long side of the dough. With the cut side facing up, flatten each piece with you palm, then roll out to a thin circle, for a total of 24 thin pieces of dough. Be sure the dough center is thicker than the edges. Flip the dough over (so the cut side faces down– this will be the outside of the pastry), scoop in 2 heap tablespoons of shredded daikon filling. Pleat (or pinch) and  then twist tightly to seal the edge. Slightly shape into a ball or oval. You should see the thin layering on the surface. Repeat with the remaining dough and filling.
  6. Place pastry on a baking pan lined with parchment paper (sealed side facing down), bake at preheated 375°F oven for 30 minutes or until light golden brown. Cool on rack. Alternatively, unbaked pastries can be kept frozen. When it’s ready to bake, defrost pastries 30 minutes or 1 hour before baking. Adjust baking time accordingly (after 30 minutes, check every 10 minutes for golden color). It’s okay if the pastries appear wet while defrosting, it will dry out during baking.

Shredded Daikon Filling (can be prepared ahead):

Ingredients:
6 lbs daikon– shredded
3 tbsp dried shrimps– soaked to soften slightly, then chopped
3 cloves garlic– chopped
1 tbsp sugar
1 tbsp soy sauce
1/2 tsp salt
1 tsp chicken bouillon powder
1/2 tsp ground white pepper

Method:

  1. In a big bowl, rub in some salt (about 1-2 tbsp) to daikon. Set aside to let it soften and for the liquid to draw out. Then squeeze out as much liquid as possible. Set aside.
  2. Heat up 2 tbsp of oil in a wok on high heat. Saute garlic and dried shrimps until aromatic. Add in daikon and cook until the flavor comes out. Add seasoning to taste (adjust amount of salt accordingly as daikon tastes slightly salty already). Continue cooking until shredded daikon shrinks and look dry.

Regina’s Note:

  • Guideline for buying daikon: About 6 lbs fresh daikon yields fillings for 20-24 pieces pastries. Buy daikon when it’s in season to avoid bitter daikon or old daikon that is hollow in the center. Always choose daikon that feels heavy when you hold it in your hand.
  • Daikon fillings can be prepared ahead of time, and it should taste slightly peppery and hint of sweetness. I sometimes add in some home made XO sauce for a spicy version.
  • When wrapping oil dough into water dough, take care not to trap in any air pockets. Otherwise you might have problem when rolling out and rolling up the dough, as the air might poke through the dough and cause oil dough to leak out.
  • Unbaked pastries can be made and kept frozen. Defrost unbaked pastries in room temperature for 30 minutes– 1 hour, depending on temperature. Adjust baking time accordingly (30 minutes, then check every 10 minutes until pastries turn light golden brown). It’s okay if the pastries appear wet while defrosting, it will dry out during baking.
  • DO NOT apply egg wash– it will seal the layers!
Making stripped pastry dough: wrap in oil dough into water dough.

Making stripped pastry dough: wrap in oil dough into water dough.

Steps for making stripped pastry dough (from left to right)-- (1) wrap oil dough into water dough, pinch to seal tight. (2) flatten dough with hand. (3) roll the dough out to a thin long oval shape. (4) roll it up like a jelly roll.

Steps for making stripped pastry dough (from left to right)– (1) wrap oil dough into water dough, pinch to seal tight. (2) flatten dough with hand. (3) roll the dough out to a thin long oval shape. (4) roll it up like a jelly roll.

Steps for making stripped pastry dough (left to right)-- (5) turn the dough to a "standing" position. (6) roll it out to a thin long oval shape again. (7) roll it up like a jelly roll again.

Steps for making stripped pastry dough (left to right)– (5) turn the dough to a “standing” position. (6) roll it out to a thin long oval shape again. (7) roll it up like a jelly roll again.

Making stripped pastry dough: (8)make a cut in the middle on the long side of the dough. Then flatten with hand, roll out to a disk or oval shape with center thicker than the edges.

Making stripped pastry dough: (8)make a cut in the middle on the long side of the dough. Then flatten with hand, roll out to a disk or oval shape with center thicker than the edges.

 

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This is a very common food found in dim sum restaurants. I love the spiral layers of these pastry. They are so beautiful aren’t they? Unfortunately, these pretty ones are like pretty women– they require lots of work. Well, I think all Chinese pastry dough that call for water dough and oil dough require lots of effort in general. But, they well worth the time. With 3 busy kids on hand, I have to divide the work into 3 days– one day to cook the fillings, one day to make the dough, and one day to bake.

Shredded Daikon Spiral Pastry 萝卜丝酥餅

Shredded Daikon Spiral Pastry 萝卜丝酥餅

Shredded Daikon Spiral Pastry 萝卜丝酥餅

Shredded Daikon Spiral Pastry 萝卜丝酥餅

Shredded Daikon Pastry 萝卜丝酥 (makes 12 pieces)

Ingredients:

for pastry(consisted of water dough and oil dough):
water dough:
3/4 cup cake flour
3/4 cup bread flour
1/3 cup icing sugar
4 tbsp butter
50-70 ml water

oil dough:
3/4  cup cake flour
3 tbsp shortening

for fillings:
cooked shredded daikon– recipe follows

Method:

  1. Prepare water dough: Combine both flours and icing sugar in a bowl. Rub in butter until it resembles coarse meal. Add in enough water to form a dough. Knead the dough until it is smooth, about 5 minutes. Wrap with a plastic wrap and chill in the fridge for 20 minutes.
  2. Prepare oil dough: In a separate bowl, rub shortening into cake flour and slowly form into a dough. Knead a couple of time. Divide into 6 pieces and roll each into a ball.
  3. Remove water dough from the fridge. Knead for a few more time. Then divide into 6 portions, and roll each piece into a ball. Take a piece of water dough, flatten with your palm. Wrap in a piece of oil dough (avoid air pocket between two pieces of dough). Pinch to seal tight. With the sealed side facing up, flatten the dough with your palm again. Use a rolling pin, roll the dough out (away from your body) to a thin long oval shape. Then roll it up like a jelly roll using your fingers (the dough will be “laying on the side”, looks like ” = “). Turn the dough 90 degree (the dough will be in “standing” position, looks like ” || “). With the end side facing up, roll it out to a thin long oval shape then roll up like a jelly roll again. Repeat this process with the remaining water dough and oil dough.With the end facing up, flatten the dough and roll into a circle. Repeat with the remaining doughs.
  4. Take a piece of dough, cut in the middle on the lengthwise. With the cut side facing up, flatten each piece with you palm, then roll out to a thin circle, for a total of 12 thin pieces of dough. Take care to keep the “eye” of the spiral at the center. Flip the dough over (so the cut side faces down– this will be the outside of the pastry), scoop in a portion of shredded daikon filling. Pleat (or pinch) and  then twist tightly to seal the edge. Slightly shape into a ball. You should see the thin layering on the surface. Repeat with the remaining dough and filling.
  5. Place pastry on a baking pan lined with parchment paper (sealed side facing down), bake at preheated 375°F oven for 30 minutes. Cool on rack.
Making spiral pastry dough: wrap oil dough into water dough.

Making spiral pastry dough: wrap oil dough into water dough.

Steps for making spiral pastry dough (from left to right)-- 1)wrap oil dough into water dough. 2) flatten dough with hand. 3) roll the dough out to a thin long oval shape. 4) roll it up like a jelly roll.

Steps for making spiral pastry dough (from left to right)-- (1) wrap oil dough into water dough, pinch to seal tight. (2) flatten dough with hand. (3) roll the dough out to a thin long oval shape. (4) roll it up like a jelly roll.

Steps for making spiral pastry dough-- 5)turn the dough to a "standing" position. 6) roll it out to a thin long oval shape again. 7) roll it up like a jelly roll again.

Steps for making spiral pastry dough-- (5) turn the dough to a "standing" position. (6) roll it out to a thin long oval shape again. (7) roll it up like a jelly roll again.

Steps for making spiral pastry dough-- (8) cut each dough in half lengthwise. See the swirl pattern from the cut side?

Steps for making spiral pastry dough-- (8) cut each dough in half lengthwise. See the swirl pattern from the cut side?

Making spiral pastry dough-- (9)flatten each piece of dough with hand then roll out to a thin disc. Keep the "eye" of the spiral in the center of  while rolling out the dough. Now the dough is ready for filling.

Making spiral pastry dough-- (9)flatten each piece of dough with hand then roll out to a thin disc. Keep the "eye" of the spiral in the center of while rolling out the dough. Now the dough is ready for filling.

After wrapping in filling and before baking-- do you notice the layers of the pastry?

After wrapping in filling and before baking-- do you notice the layers of the pastry?

 

 

 

Regina’s Note:

  • Water dough and oil dough must have about the same pliable consistency.
  • When wrapping oil dough into water dough, take care not to trap in any air pockets. Otherwise you might have problem when rolling out and rolling up the dough, as the air might poke through the dough and cause oil dough to leak out.
  • Pastry dough can be prepared ahead of time and chilled in fridge. It can also be frozen. Bring back to room temperature before using.
  • DO NOT apply egg wash– it will seal the layers!
Shredded Daikon Pastry 萝卜丝酥-- These are the ones I made at a different time. I applied egg wash on the top since the layers of the pastry are not visible.

Shredded Daikon Pastry 萝卜丝酥-- I made these ones at a different time. I applied egg wash on the top since the layers of the pastry are not visible.

Shredded Daikon Filling (can be prepared ahead):

Ingredients:
2 1/2 lbs daikon– shredded
2 tbsp dried shrimps– soaked to soften slightly, then chopped
3 cloves garlic– chopped
1 tbsp sugar
1/2 tbsp soy sauce
1/4 tsp salt
1/2 tsp chicken bouillon powder
1/2 tsp ground white pepper
1 cup hot water

Method:

  1. In a bowl, rub in some generous amount of salt to daikon. Set aside to let it soften and for the liquid to draw out. Rinse a couple of times (depending on how much salt added), then squeeze out as much liquid as possible. Set aside.
  2. Heat up 2 tbsp of oil in a wok on high heat. Saute garlic and dried shrimps until aromatic. Add in daikon and cook until the flavor comes out. Add in water (start with 1/4 cup, add a little more at a time) and seasoning. Cook until daikon is soft and liquid dries out. Dish out to cool and divide into 12 portions.

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