Xinjiang Specialty Honey Pastries – Unique Taste, Delicious, and Simple to Make (No Additives)
Today I'm sharing a very special Xinjiang Uyghur pastry, the recipe is incredibly simple with no additives, and the taste is especially delicious, definitely worth trying.
Let's start by introducing the ingredients:
1Common flour 180g
2Honey 40g
3Suyou (butter) 50g
4Egg 1
5Baking Soda 1g
6Sugar 20g
Note: Suyou is a local Xinjiang specialty, similar to butter, but not clarified butter
Making process:
1Add all ingredients except flour to a bowl and beat until fully mixed and slightly viscous with bubbles
2Continue beating until the mixture looks like the picture below – a good oil and water mix that is slightly viscous and frothy
3Don't sift the flour, just pour it directly into the mixture and stir until combined
4Don't worry about the flour needing to develop gluten, this method will prevent the dough from becoming stiff
5Continue kneading until the dough is smooth and glossy
6Divide the dough into appropriate portions and shape them into tortoise shell-like shapes
7Preheat the oven with upper and lower racks at 180°C, line a baking sheet with parchment paper for non-stick, and place the small pastries in it
8Dot each small pastry with egg yolk glaze for a nice effect – this is purely for decoration and doesn't affect the taste
9Adjust the oven temperature to 150°C and 120°C and bake for about 15 minutes, or until golden brown and cooked through
