Layered Chinese Dim Sum: Simple Method, Learn This Step, Crispy and Falling Crumbs

Besides making cakes, breads, and other sweets, Hao Chi () loves making Chinese dim sum the most. He was particularly fond of it as a child, often going with his mother to the food shop next to their house, buying several kilograms of various flavors of Chinese dim sum, such as bean paste and date paste, often stamped with red characters in wooden molds – it always filled him with joy.

Later, with an oven, Hao Chi started researching dim sum recipes at home. The most common ones are puff pastry-based dim sum, with layered and stacked appearances. When you bite into them, you need to use your hand to catch the falling crumbs – it's incredibly crispy. Making these puff pastry-based Chinese dim sum typically uses lard. However, I've always replaced it with vegetable oil, and the results are still excellent.

There are two main methods for making Chinese dim sum: large puff pastry and small puff pastry. I generally prefer the small puff pastry method, although it involves more repeated steps, it produces a better layered effect – it's fantastic! Layered Chinese dim sum, simple method, learning this step will allow you to enjoy a crispy, falling-crumb dim sum. Spring is here! If you like it, you can replace the coconut powder filling with edible flowers, turning it into flower cookies. In short, learning these puff pastry and opening pastry methods allows you to make whatever Chinese crispy treat you desire at home.

Coconut Powder Wife Cookies

Ingredients:Water-Oil Dough – Middle-Strength Flour 100g, Corn Oil 25g, White Sugar 10g, Water 40g. Oil Dough – Flour 80g, Corn Oil 40g.

Making Process:1. First, let's make the water-oil dough. Put the flour, white sugar, corn oil, and water into a bowl and knead into a relatively smooth dough.

2. Next, let's make the oil dough. Put the flour and corn oil into a bowl, stir until smooth, and the dough should be able to form into chunks – shape and set it.

3. Divide the coconut powder filling into 10g portions, divide the water-oil dough into 15g portions, and the oil dough into 10g portions, and knead each into a round shape. Cover with plastic wrap and let it rest for about 10 minutes.

4. Take one water-oil dough, flatten it, and put the oil dough in the middle, seal the edges.

5. Seal all the doughs, and cover with plastic wrap for 10 minutes.

6. Take one dough, flatten it, and roll it up from top to bottom, and let it rest again.

7. After resting, flatten it again, and roll it up from top to bottom.

8. Fold the dough at both ends to the middle, flatten it, and then flatten it again, put the coconut powder filling in, seal the edges.

9. After making all the dim sums, use a knife to cut two lines, as deep as possible, to cut through the filling. This will prevent the pie from bulging during baking.

10. Brush with egg liquid, sprinkle with sesame seeds for decoration, preheat the oven to 190 degrees for about 25 minutes.

Let it cool naturally after baking.

Break it open and see – it's crispy and falling crumbs!

Haha, let's eat!

Tips:1. Oven settings are just for reference haha.

2. Because I'm using corn oil, the portions for filling, water-oil dough, and oil dough are just references; everyone should adjust according to their specific situation.