Dough (A)
150gm flour
1 tbsp sugar
1 egg, beaten
3 tbsp cold water (adjustable)
Dough (B)
130gm flour
50ml cooking oil
For Fillings :
3/4 cup raisins / dried currants
1/2 cup candied nutmeg
2 tbsp butter
1 tspn cinnamon powder
some lemon rinds
(stir everything to combine)
* egg glaze
Method :
(1) mix ingredients (A) & ingredients (B) separately till form a soft dough and set aside to rest for an hour.
(2) then wrap dough (B) into dough (A) and seal well.
(3) roll dough flat and then fold into two, and roll flat again like making the pastry puff. Repeat for one more round and then done.
(4) finally roll flat and divide into 12 portions.
(5) fill each dough with raisins mixture, sealed and then place it to baking tray.
(6) brush with egg glaze & make a few cuts on top of the pastry, then bake at preheated oven 200'C for about 20-25 mins or till brown & crispy.
18 comments:
MMMMMmmmm....Kristy I love eccles cakes. We have a 4 & 20 Pie Company around the corner from me that I can get these at. Not everyone around here likes them. My friend from South Africa and I will go to this British shop for tea and I always get the eccles cake and she doesn't like them. I just couldn't believe it!! But I guess I am like that always liking the things many don't like...around here anyway! I never thought to make them myself. I like that you used the candied nutmeg, I'll bet it is so good!
This is so nice..never seen anything like this..
wow very unique love the dough!
You're right! It DOES seem kinda Chinese pastry-esque. What a great delight - seems like the perfect sweetness.
looks yummy
These sound so good. I've never had one of these cakes and I have to give them a try. They look delicious. I hope you have a great weekend. Blessings...Mary
It looks delicious Kristy and you are really a great baker. I bet this would be great for the coming Christmas....chinese like pastry :)Have bookmarked it for the next Christmas :) Thanks for the recipe
这个有特别哦
你的手艺真的很好：）
This is something new to me. Interesting.
Have seen this in my old cookbook. Really looks like Chinese pastry.
It sure looks like a Chinese pastry ! I love the filling that you used here and it looks fantastic ! :) The use of oil instead butter sounds really good !
I've never had this - but at least have heard of it! You are truly a baking wonder. I love everything about this and it looks so delicious! I wish you weren't a world away!
These look so adorably cute, and would be perfect for with a cup of tea. I could probably play around with the fillings too - sweet ricotta:)
These little pastries look and sound yummy. I've never had them before. I use nutmeg seed to season white sauces all time and didn't know they have candied ones. Now I want to see if I can find any in my local Chinese market. :)
Have a wonderful week!
You are right, these do resemble Chinese filled buns. However, I am sure they do not taste anything like them. They look so tasty and flaky-you really did a great job on them. I would have to buy them if I saw them in a bakery-yum!
Hi Kristy, these are truly beautiful! I have eaten this only once in my life, very long ago, when someone brought some back from England after a holiday. It reminded me a bit of tau sar piah, but more complex in flavour. I think you did a perfect job - you really are an amazing baker!
they do look like chinese pastry, like siew bao!! how interesting, they sound delicious too!
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