Sou (酥) is a type of flaky Chinese pastry found in a variety of regional Chinese cuisines. This version is attributed to the Cantonese genre of dim sum where roasted pork is seasoned, thickened and baked in flaky pastry. Traditional version usually calls for lard but we tweak it by using butter instead, and we’re swapping out pork with chicken.
This recipe makes 10 delicious rectangle puffs!
In a clean bowl, mix together chicken meat, white pepper powder, five spice powder, oyster sauce, dark soy sauce and maltose.
Cook the fillings in a saucepan over medium heat until the sauce thickens. Keep aside to cool.
Get ready a KENWOOD kFlex attached with the cake paddle.
Put in flour and icing sugar, start mixing.
Add in water and butter.
Once dough is formed, transfer out and wrap with cling film.
Get ready a kFlex attached with the cake paddle.
Put in both flours, egg yolk, salt and butter, start mixing.
Once dough is formed, transfer out and wrap with cling film.
Roll both dough into logs and divide into 10 portions each weighing 13 gram for water dough and 12 gram for oil dough.
Flatten water dough into a disc and wrap with oil dough to form a ball.
Using a rolling pin, gently flatten the ball to elongate it. Roll the flattened dough from one end to the other.
Flatten again the rolled-up dough lengthwise; roll the elongated dough from one end to the other.
Repeat this step until all dough has been used up. Transfer all the rolled-up dough onto a clean tray and cover with cling film. Rest for 30 minutes.
Flatten the rolled-up dough into equal-sized squares, trim off excess edges.
Spoon 20 gram – 30 gram of roasted chicken fillings on a flattened square pastry, pull the edges of the pastry to cover the fillings, this will form a rectangle shaped pastry. Repeat this until all dough and fillings has been used up. Preheat oven to 200 degrees Celsius. Brush with egg wash, sprinkle with black sesame seeds and bake in a preheated oven for 20 minutes or until cooked.
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