Scallion Oil Shoe Sole Pastry (Low Oil and Low Sugar)

Divide the water-oil dough and crispy dough into 16 portions. Wrap the crispy dough inside the water-oil dough with the seam facing up.

Roll the wrapped dough into an oval shape, and then roll it into a tube shape from top to bottom. Place the seam down, roll it into a long strip, and roll it up again. Let it rest for ten minutes (cover with cling film to prevent drying).

Preheat the oven to 200°C. Divide the scallion oil filling into 16 equal portions and wrap it into the rested dough with the seam facing down. Flatten the dough into an oval shape, brush the surface with egg yolk, sprinkle with white sesame seeds, and make several slits on the surface with a knife. Place it into the preheated oven.

Bake at 200°C for 15-20 minutes until the surface turns golden brown.

Take it out of the oven and let it cool before eating. Store in an airtight container.

Keeping the ratio of water-oil dough unchanged, add 3-5g of red yeast powder into the crispy dough. Replace the filling with homemade red bean paste or mung bean paste to make delicious Peach Blossom Pastry.

To make mung bean paste, use 250g peeled mung beans, soak for 2 hours, and cook in a pressure cooker (water just covering the beans). Once cooked, transfer the mung beans to a non-stick pan, add 30-50g powdered sugar and 50g butter, and stir until the bean paste does not stick to the spatula. Be patient!

The process of shaping and assembling the dough is the same as for the Shoe Sole Pastry (refer to steps 3 and 4). Wrap the mung bean paste inside the crispy dough, flatten with your palm (not too thin), and cut into five sections with a knife. Pinch the cuts inward to form petal shapes, and add more slits to the petals for detail.

Preheat the oven to 175°C. Apply egg yolk to the center of the petals and sprinkle with white sesame seeds. Bake at 175°C for 30 minutes.

Take out of the oven and let it cool.