Baking Workshop: Osmanthus Crispy, Layer by Layer

​Chinese flaky pastry is two doughs and a good deal of patience. One soft, one short. You wrap the second inside the first, roll it out, fold it back, roll it again. The layers form somewhere you can't see them yet.

​中式酥皮，说到底，即是两块面团加一些耐心。一块水油皮，一块油酥。把油酥包进水油皮，擀开、折起、再擀开。层次就在你尚且看不见的地方生长了出来。

​Then the oven decides. The cuts you made across the top open into petals. What went in as a pale little ball comes out a flower, with dried osmanthus at its centre.

​之后就交给烤箱。你在顶上划开的那几刀，会在烘烤里开成花瓣。进炉时是一颗浅色的小面团，出炉时是一朵花，中心嵌着干桂花。

​We use plant fat for the lamination. The layers come out just as fine.

​我们用植物油脂起酥，层次一样分明。

​Two and a half hours, four pairs of hands, one oven. You'll eat one warm. Two go home with you, if they last the walk.

​两个半小时，四双手，一台烤箱。你会趁热吃掉一个。另外两个带回家，如果你能忍住路上不吃掉的话。

​Agenda 活动流程

​16:00 Arrive, aprons on. Why pastry flakes, and why this one opens.
到场，系上围裙。聊聊酥皮为什么会酥，这一款为什么会开花。

​16:30 Hands in the dough. Water dough and oil dough, wrapped, rolled, filled, shaped.
上手。水油皮与油酥，包起来、擀开卷好、包馅塑形。

​17:30 Into the oven. Half an hour of waiting, and the smell that comes with it.
入炉。半小时的等待，还有随之而来的香味。

​18:00 Tasting. One while it's still warm.
品尝。趁热吃掉一个。

​18:30 Home, with two in a box.
带两个回家。

​Four seats. Aprons, ingredients and boxes provided.

​四个位子。围裙、材料、打包盒都备好。