Thursday, March 30, 2006

Chinese Pastries II

This post is about chinese pastries again. I have a bad habit. Whenever I start on one thing, I will continue with it for a while before I 'change track'. Just like when I was learning to bake chiffon cakes, I was practising so frequently to get the correct texture that I must have thrown away at least a dozen failed attempts. This time round I'm 'into' 酥餅.

This type of spiral pastries have always fascinated me because of the layers. I have always wondered how the layers are achieved. So after going through a few recipes, I began my venture in making these Spiral Yam Pastry - 芋頭酥. Here is the result

Here's a closer look from the top.

I find the color of the purple later too light. I guess I will be doing this again very soon as this pastry is very flaky and light, which I like very much.

10 comments:

Anonymous said...

Looks great! Will you be posting the recipe?

Tazz said...

Angie, envy your skill! :)

the baker said...

yea do post the recipe!!! i love eating this but never got down to figuring how to make it...

Angie said...

Eve, thanks :)

Anonymous, The Baker, I will be doing another time for this recipe, then I will post the recipe, just to make sure the recipe is replicable.

myCoffee said...

These looked really good. ;)

Rene said...

Pastries look yummy!

Little Corner of Mine said...

Aiyo...so pretty yam piah!!
Looks absolutely delicious!

Angie said...

Mycoffee, Serene, Ching, thanks for your kind words.
Ching, got the idea from making the Tau Sar Piah ;p

Fonia said...

Wow...My dear!!! Your pasties look so professional. By their look, can tell they are delicious... Me same same as Tazz - Really envy your skill.

Angie said...

Fonia my dear ;p, thanks for your compliments. No lah, just an interest, no skill lah :)