Wenxi Crispy Pastry, or Wénxǐ Zhǔbǐng (闻喜煮饼), is a renowned traditional snack from Wenxi County in Shanxi Province, China. Despite its name ‘Boiled Cake’ (煮饼), it’s typically deep-fried or baked to achieve its signature crispy exterior and soft, chewy interior. This exquisite pastry boasts a rich history, dating back centuries, and is famous for its intricate preparation, unique flavor, and delightful texture, making it a beloved treat and a popular gift across the region and beyond.
🥢 Ingredients
- 2 cups all-purpose wheat flour
- 1/2 cup maltose syrup (or corn syrup)
- 1/4 cup granulated sugar
- 1/2 cup warm water
- 1 tbsp active dry yeast (or 1 tsp baking powder for a quicker version)
- 2 tbsp vegetable oil (for dough)
- 2 cups white sesame seeds
- **For the Filling:**
- 1 cup walnuts, finely chopped
- 1/2 cup roasted peanuts, finely chopped
- 1/4 cup granulated sugar
- 2 tbsp maltose syrup
- 1 tbsp vegetable oil
- Pinch of salt
- Vegetable oil for deep frying
🔥 Instructions
- **Prepare the Dough:** In a large bowl, combine wheat flour, yeast, granulated sugar, maltose syrup, warm water, and 2 tbsp vegetable oil. Knead until a smooth, elastic dough forms. Cover and let it rest in a warm place for about 1-2 hours, or until it doubles in size.
- **Prepare the Filling:** While the dough rests, mix the chopped walnuts, roasted peanuts, granulated sugar, maltose syrup, 1 tbsp vegetable oil, and a pinch of salt in a separate bowl. Mix well until combined and able to hold shape.
- **Shape the Pastries:** Once the dough has risen, punch it down gently and divide it into small, equal-sized portions (about 30-40g each). Roll each portion into a smooth ball.
- **Fill and Seal:** Flatten each dough ball into a thin disk. Place a spoonful of the prepared filling in the center. Carefully gather the edges of the dough and pinch them together tightly to seal, forming a filled ball. Gently flatten the ball slightly into a thick disk, about 1 cm thick.
- **Coat with Sesame Seeds:** Lightly brush the surface of each pastry with a thin layer of water or diluted maltose syrup. Generously coat both sides of the pastry with white sesame seeds, pressing them gently to adhere firmly.
- **Fry the Pastries:** Heat a generous amount of vegetable oil in a deep pot or wok to about 160-170°C (325-340°F). Carefully place a few pastries into the hot oil, ensuring not to overcrowd the pot.
- **Cook to Golden Perfection:** Fry the pastries, flipping occasionally, until they turn a beautiful golden brown and are crispy on the outside. This usually takes about 5-7 minutes per batch.
- **Drain and Serve:** Remove the fried pastries with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil. Let them cool slightly before serving. Enjoy the delightful crispiness and sweet, nutty filling!
