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Chinese Crispy Flat Bread Chinese Crispy Flat Bread

Ingredients: (for 10 breads)
      Dough       Filling
    Outer pastry (Water-oil dough)
  • Best for blending flour (Robin Hood) 200g.
  • Unsalted butter 80g.
  • Sugar 30g.
  • Warm water 90g.
    Inner pastry (Oil dough)
  • Best for cake & pastry flour (Robin Hood) 150g.
  • Unsalted butter 120g.
  • Flour 8 teaspoons
  • Sugar 1/2 cup
  • Peanut butter1/2 cup
  • Milk a few
     Others
  • Unbaked sesame a few (for topping)

  Measurement Convert  


Make the breads
  • Blend all the ingredients of the filling together. Put the filling into fridge to make it hard. That will be easier for wrapping later.
  • Prepare the outer and inner dough. Make the "crispy pastries".
  • Wrap the filling in the pastry and shape it into oval shape (press by palm). Be sure don't roll the crispy pastry too thin. That'll be easier for shaping.
  • Dip one side of the pastry on a dish contains make it cover by sesame.

  • Lay all the uncooked breads(with sasames face up) on bake tray then put into 395¢XF preheated oven bake for 20~23 minutes.



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