How to Make Heung Peng: A Step-by-Step Guide to the Delightful Chinese Pastry

Heung Peng, also known as fragrant biscuits, are a beloved Chinese pastry known for their crumbly texture and sweet, savory fillings. Originating from the Cantonese cuisine, these delightful treats are particularly popular during festive occasions and make a wonderful accompaniment to tea. In this guide, we’ll embark on a culinary adventure to craft these flavorful pastries right in your own kitchen. Get ready to impress your friends and family with your newfound baking prowess!

Gathering Your Ingredients for Heung Peng Perfection

Before we begin, let’s gather everything we need. Don’t worry, these ingredients are commonly found in most grocery stores.

For the Dough:

• 2 cups all-purpose flour, sifted
• 1/2 cup shortening or lard
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup water

For the Filling:

• 1 1/2 cups mung bean paste (sweetened)
• 2 tablespoons vegetable oil
• Optional: 1 egg yolk, beaten (for brushing)
• Sesame seeds, for garnish (optional)

A Quick Tip from Chef Anna Lee: “If you can’t find shortening or lard, you can substitute with an equal amount of unsalted butter. However, using shortening or lard will give the pastry a more traditional crumbly texture.”

Essential Tools for Heung Peng Baking

• Mixing bowls
• Rolling pin
• Pastry brush
• Baking sheet
• Parchment paper

Let’s Make Heung Peng!

1. Creating the Flaky Dough

1. In a large bowl, whisk together the sifted flour, sugar, and salt.
2. Add the shortening or lard and use your fingers or a pastry blender to cut it into the flour until the mixture resembles coarse crumbs.
3. Gradually add the water, a tablespoon at a time, while mixing until the dough comes together. Avoid overworking the dough.
4. Shape the dough into a disc, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.

2. Preparing the Delicious Filling

1. While the dough chills, prepare the mung bean filling. In a saucepan, heat the vegetable oil over medium heat.
2. Add the mung bean paste and cook, stirring constantly, for 2-3 minutes or until heated through.
3. Remove from heat and set aside to cool completely.

A Word of Advice from Chef Anna Lee: “For a smoother filling, you can pass the cooked mung bean paste through a fine-mesh sieve before using.”

3. Assembling and Baking the Heung Peng

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Divide the dough into 12 equal portions. Shape each portion into a ball.
3. Roll out each dough ball into a thin circle, about 4 inches in diameter.
4. Place a spoonful of mung bean filling in the center of each circle.
5. Carefully fold the dough over the filling to form a half-moon shape. Pinch the edges to seal tightly.
6. Arrange the pastries on the prepared baking sheet.
7. Brush the tops with the beaten egg yolk (if using) and sprinkle with sesame seeds.