Sesame pastry with ham and winter bamboo

Public reference · Home adaptation Pastries at a Kongfu table are not optional garnish but a scheduled part of the meal. The roll published by Zhonghua Book Company's Shanghai Juzhen imprint lists them as their own programme — “the first course of pastries: lily pastry with seaweed soup”, “the second course of pastries: ham pastry with a hawthorn dessert” — one savoury and one sweet, each paired with its own soup. That matches the Kongfu pastry rule of baking to order and pursuing colour, fragrance and form: flaky doughs go stale, and only straight from the oven do the layers stand. The ham pastry is the savoury half, its shell seeded with sesame and baked so the outside is crisp while the filling stays tender. Where Kongfu names often encode wishes, rank or the family school, the pastry course is mostly about execution: the same flour, lard and filling become a banquet item or not depending on how many layers are coiled in and how the oven is run. Only the technique is used here, not the warming or tonifying claims made for ham and pork. **The roll records dish names only, never methods, and no Kongfu-specific formula exists for this dish to follow.** The hereditary roll published by Zhonghua Book Company's Shanghai Juzhen imprint reads “the second course of pastries: ham pastry with a hawthorn dessert” — a name, nothing more. What is actually used is the complete published technique of a related flaky ham-and-pork pastry: plain flour 500 g, cooked ham 50 g, rendered lard 75 g, cooking oil 75 g, cooked pork 250 g, winter bamboo shoot tips 100 g, soy sauce 40 g, plus a little MSG, scallion, ginger, wine, salt and sugar; the method runs in three stages — the filling, the pastry and the dough, then wrapping, seeding and baking about 15 minutes. **In that formula the ham is only 50 g against 250 g of pork, so the filling is really a mixed cured-meat and pork one** — quite unlike the whole-ham sandwich the name suggests, and the weights are unchanged from the original. The layers come entirely from 200 g flour with 100 g lard for the dry pastry and 300 g flour with 75 g lard and 100 g water for the dough, each divided into 20 pieces, the dough piece wrapping the pastry piece and being rolled into a rectangle, rolled into a coil and pressed flat; that coiling is what creates the layers, and skipping it costs the flake. The original yields 20 pieces; at 8 servings that is roughly 2–3 each. Oven temperature is editorial and untested. Contains wheat (flour), soya (soy sauce), sesame, pork and ham, plus Shaoxing wine (alcohol). The lard makes this unsuitable for vegetarians. 中华书局上海聚珍：真正的“孔府宴”吃些什么？ — Slot evidence. The hereditary roll reads “the second course of pastries: ham pastry with a hawthorn dessert”, placing the ham pastry in the pastry sequence of the menu and pairing it with a hawthorn dish. The page introduces the roll with “it is said” — a hereditary list, not an archival original, recording names only. https://applet.10100.com/article/106509520 中文百科全书：火腿餅 — The source of the method used here, with the full formula and process. Main: plain flour 500 g, cooked ham 50 g. Auxiliary: rendered lard 75 g, cooking oil 75 g, cooked pork 250 g, winter bamboo shoot tips 100 g, soy sauce 40 g, with a little MSG, scallion, ginger, wine, salt and sugar. Method: ham, skinless cooked pork and bamboo tips are cut into rice-grain dice; the pan is heated with oil (peppercorn oil preferred) and the pork, ham and bamboo dice are fried with scallion and ginger, then seasoned with sugar, soy sauce, MSG and wine and set aside to cool as the filling; 200 g flour is rubbed with 100 g lard into a dry pastry and 300 g flour is mixed with 75 g lard and 100 g water into a smooth wrapper; each dough is rolled into a rope and divided into 20, a wrapper piece flattened and enclosing a pastry piece, pressed, rolled into a rectangle, rolled into a coil and pressed, wrapped around filling and sealed into a small round cake; the surface is brushed with water — rubbed repeatedly until the skin is tacky — rolled in sesame and baked about 15 minutes. Character: flaky skin, tender filling, savoury and fragrant. https://newton.com.tw/wiki/%E7%81%AB%E8%85%BF%E9%A4%85/6602603 AI-generated illustration; not kitchen-tested.

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.