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Thousand Layer Pastry

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An incredibly delightful dessert featuring layers of soft sponge cake, creamy filling, and a crispy topping, infused with Dahongpao milk tea and strawberry flavor.

Ingredients

Scale
  • 3 eggs
  • 110g low-gluten flour
  • 20g sugar
  • 35g butter
  • 320g Dahongpao milk tea
  • 10g strawberry powder
  • 450g light cream
  • 15g sugar (for cream)
  • 70g strawberry jam
  • 150g strawberry chocolate
  • 40g hazelnuts
  • 30g coconut oil
  • Tea, osmanthus, rose

Instructions

  1. Preheat the Oven: Start by preheating your oven to 180°C (350°F).
  2. Prepare the Batter: In a mixing bowl, whisk together 3 eggs, 20g sugar, and 35g melted butter until smooth.
  3. Add Flour: Gradually add the 110g low-gluten flour to the egg mixture and mix well.
  4. Enhance the Flavor: Stir in 320g of Dahongpao milk tea and 10g of strawberry powder.
  5. Bake the Pastry: Pour into a baking dish and bake for 20 to 25 minutes until golden brown.
  6. Whip the Cream: Whip 450g of light cream with 15g of sugar until soft peaks form.
  7. Mix in Strawberry Jam: Gently fold in 70g of strawberry jam into the whipped cream.
  8. Layer the Cream: Spread the whipped cream on the cooled pastry.
  9. Prepare the Topping: Melt 150g of strawberry chocolate with 30g of coconut oil and mix in 40g of crushed hazelnuts.
  10. Finalize Topping: Spread the chocolate hazelnut mixture over the layered cream.
  11. Let it Set: Allow to set at room temperature, then refrigerate.
  12. Serve: Slice and enjoy with roasted milk tea infused with osmanthus and rose.

Notes

Ensure the pastry cools completely before layering the cream to prevent melting.

Nutrition

Keywords: Thousand Layer Pastry, Dessert, Strawberry, Milk Tea, Baking

Find it online: https://dishfoody.com/thousand-layer-pastry/