Fan Pastry

Fan Pastry? I'm sure most of you must be wondering what is Fan Pastry! It is a Chinese sweet pastry with the a fan-like pattern, that's all! This fan pastry is perfect as a tea-time snack and for breakfast too. I made this as an afternoon snack. It was one of those days, being a holiday and everyone slept in, we came back late from a dinner party the night before, went to bed at 1.30am, woke up late, had our late breakfast and very early lunch, so called "brunch"  and I figured that the family would be hungry when it is tea-time, not that we have tea-time very often! So I made this, since this has been on my mind lately and I have all the ingredients on hand. It was really good and we enjoyed it!

I like the pretty petals, does it look like a fan or a flower? Despite its name "Fan Pastry", I think it looks more like a flower! This recipe uses Red Bean Paste as the filling. You may use Lotus Paste Filling or Mung Bean Paste Filling if you like. Either one, I'm sure it will be just as good!

Ok, Let's do this together :

1. The dough on the left is the Water Dough, on the right is Oil Dough. 

2. Some red bean filling, scaled at 25gm and mould them into rounds for easy wrapping.

3. The Water Dough are divided into 16 parts, each 15gm, mould each part into a ball.
4. The Oil Dough are divided into 16 parts, each 10gm, mould each part into a ball.
5. Roll out one ball of Water Dough into a round thin sheet, place a ball of Oil Dough into the centre and wrap it up, sealing the edges together. Mould into a round ball. Using a small rolling pin, roll this ball into a thin sheet, and roll it up Swiss Roll style. Repeat this step one more time. Let rest for 10 minutes.
6. Roll out rested dough into a thin round sheet and place one ball of red bean filling in the centre.

7. Wrap the filling, and seal the edges of the dough. Place the sealed edges downwards.
8. Gently roll out filled dough into a round, about 2-1/2" in diameter. Using a small metal spatula or small knife, starting almost towards the centre, cut into 4 sections, still attached.
9. Repeat until there are 8 cut sections, still attached  at the centre.
10. Twist the edges of the sections upwards at an angle to form a fan-like pattern.

11. The completed pastry will look like a fan.
12. Transfer to the baking sheet lined with baking paper. (It is easier to transfer the cut pastry to the baking sheet, then twist the sections on the baking sheet). Brush with beaten egg yolk.
13. Sprinkle some sesame seeds in the centre.

14. Bake in a preheated oven at 200C for 20 minutes or until browned and crispy.

Transfer to a cooling rack, let it cool a little, about 15 minutes and enjoy.

Isn't it pretty?

Reaction from my kids : "Looks so yummy and cute!"

Layers of tender crispy crust. 

This is good with a pot of warm Jasmine Tea!

I'm sharing this with 

Cookbook Sunday hosted by Couscous & Consciousness
Bake with Bizzy hosted by Bizzy Bakes
Full Plate Thursday hosted by Miz Helen's Country Cottage

My baking buddy, Zoe from Bake For Happy Kids will be starting a blog hop in March, "Cook Like A Star" featuring Donna Hay as the celebrity chef  for the month of March. Please do join in, everyone's welcome. Please drop by Bake For Happy Kids for the full details. Hope to see you in "Cook Like A Star"!

Fan Pastry
(adapted from "Irresistible Pastry" by Alex Goh)
Ingredients
Water Dough
120gm flour
1/4 teaspoon maltose (I use golden syrup)
20gm sugar
35gm shortening
65gm water


Oil Dough
100gm flour
60gm shortening


Filling
400gm red bean paste


Method :
Water Dough : Mix all the ingredients to form a smooth dough. Divide it into 16 parts of 15gm each.
Oil Dough : Mix all the ingredients to form a smooth paste. Divide it into 16 parts of 10gm each.
Filling : Divide the red bean paste into 16 parts of 25gm each.

1. Wrap the oil dough with water dough.
2. Roll out the dough into thin sheet. Then roll it up like Swiss Roll. Repeat this step one more time. Let it rest for 10 minutes.
3. Flatten the above dough and wrap the filling in.
4. Roll out the dough flat using a rolling pin. Along the round edge cut the pastry into 8 equal portions about 2.5cm thick. 
5. Twist the edges into petal shapes. Egg wash twice and stick some black sesame seeds at the centre.
6. Bake at 200C for 20-25 minutes.

my notes :

I find that the both the doughs are wet, especially the Oil Dough. I added about 1-2 tablespoons flour to the Water Dough and about 2-3 tablespoons flour to the Oil Dough.