Eileen Yin-Fei Lo

Pastry Dough

Preparation info

    • Difficulty

      Easy

Appears in

The Dim Sum Book

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

  • About

This bleached-flour dough is essentially Shanghai in character. It consists of two basic dough mixtures that are combined to give the pastry its flaky texture.

Ingredients

Mixture 1

  • 1½ cups flour (Pillsbury’s Best All-Purpose Enriched Bleached is preferred)
  • 4 ounces plus 1

Method

  1. Place flour on work surface, make a well in center, add hot water slowly, and mix with fingers.

  2. Working with dough scraper, pick up dough and knead for 5 to 7 minutes, until it becomes a cohesive piece and has elasticity. If dough sticks to hands or work surface, sprinkle with flour.

  3. Set dough aside under a damp cloth.