Sichuan Pepper Pastries

Sichuan Pepper Pastries

A couple pastries featuring Sichuan Peppercorn! In this video we'll teach you how to make a cookie called Subing, together with a soft, chewy bun from Yunnan call Humbling

Wet ingredients:

* Beaten Egg, 30g (15%)
* Sugar, 70g (35%)
* Salt, 6g (3%)
* Sichuan Pepper Oil 16g (8%)
* Lard -or- ghee, 84g (42%)
Dry Ingredients:
* Cake flour 200g
* Baking powder 2g (1%)
* Baking soda 2g (1%)
* Milk powder 20g (10%)

(plus extra beaten egg for the egg wash)

Whisk together the wet ingredients, minus the oils, until the sugar is incorporated and the egg is slightly foamy. Add the oils, whisk until incorporated.

Sift in the dry ingredients, fold with a spatula until combined. Chill it down in the fridge (15 minutes cool climate, 60 minutes hot climate).

Place a couple pieces of plastic wrap onto your work surface. Lay the dough on, press it flat, and cover with the plastic wrap. Roll it out into a 1/2 cm thick rectangle. Toss back into the fridge for another quick 15 minutes if in a hot climate.

With a bench scraper, cut the dough into 4cm x 3cm cookies. Lay on a baking tray, and brush the top with beaten egg. Bake for 13 minutes at 175C.

Cool down on a cooling rack.

*Recipe on video and text may differ from each other!

How to cook Sichuan Pepper Pastries:

Original Baking