Dish

Nǎiyóu sū bǐng

Butter pastry

Nǎiyóu sū bǐng is made from a simple dough that is rolled out and filled with a sweet or savory filling. The pastry is then folded over and sealed, creating a pancake-like shape. The pastry is then cooked on a griddle until it is golden brown and flaky. Nǎiyóu sū bǐng is a popular pastry in China and is often served for breakfast. It is a sweet and delicious treat that is perfect for starting the day.

Asian cuisine› Chinese cuisine

Pastry› Sweet Pastry

Origins and history

Nǎiyóu sū bǐng has been a popular pastry in China for many years. It is believed to have originated in the Song Dynasty (960-1279). The pastry was often made by street vendors who would sell it to people on their way to work. Over time, the pastry became more popular and is now a staple in Chinese cuisine.

Dietary considerations

Suitable for Vegetarian and Vegan diets. May contain allergens such as nuts or sesame paste.

Variations

There are many different variations of Nǎiyóu sū bǐng. Some popular variations include using chocolate or nuts as a filling, adding spices such as cinnamon or nutmeg to the dough, or using different types of pastry such as puff pastry or shortcrust pastry.

Presentation and garnishing

To best present Nǎiyóu sū bǐng, it is important to use a good quality filling that is thick enough to hold its shape and not run out of the pastry. The dough should be rolled out evenly to ensure the pastry is the same thickness throughout. Once cooked, the pastry can be garnished with a dusting of powdered sugar, fresh fruit, whipped cream, or a scoop of ice cream.

Tips & Tricks

When making Nǎiyóu sū bǐng, it is important to ensure the filling is not too wet as this can cause the pastry to become soggy. Additionally, the pastry should be cooked on a medium heat to ensure it is cooked through without burning. Finally, it is important to let the pastry cool slightly before serving to avoid burning your mouth.