Swan pastries, or "tian e su" in Chinese, are elegant, swan-shaped desserts that delight with their flaky texture and sweet aroma. Perfect for afternoon tea or special occasions, they are easier to make than they look. Here’s a simple guide to crafting these delicate treats.
### Ingredients
For the pastry: 250g all-purpose flour, 120g cold butter (cut into cubes), 1 egg yolk, 5ml vanilla extract, and 80ml ice water.
For the filling: 150g lotus seed paste (or red bean paste), 2 egg whites (for sealing), and powdered sugar (for dusting).
### Steps
1. Make the Pastry Dough:
Mix flour and butter until crumbly. Add egg yolk, vanilla, and ice water, knead gently into a smooth dough. Wrap in plastic and refrigerate for 30 minutes.
2. Prepare the Filling:
Divide the lotus seed paste into small balls (about 20g each).
3. Shape the Swan:
Roll the dough into a thin rectangle, cut into 8cm squares. Place a filling ball in the center, fold the dough into a triangle, and pinch the edges to seal. Gently shape the tip into a swan’s neck and curve it slightly. Use a small knife to cut feather details on the wings.
4. Bake:
Preheat the oven to 180°C (350°F). Brush the swans with egg whites and bake for 20–25 minutes until golden. Dust with powdered sugar before serving.
With practice, you’ll master these charming pastries. Enjoy their crispy layers and sweet filling—they’re sure to impress!
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