Resting rich, flaky pastry dough

Rich, flaky pastry is made by combining two types of dough—the lean soei pei and the fatty yao sum. After rolling out the combined dough 2–3 times, chill in the refrigerator for 1 hour before proceeding with the rest of the recipe. This will allow the gluten in the dough to relax and the dough to firm up, making it easier to roll out.