Beijing Eight Pastries (Jingba Jian)
Jingba Jian is a classic Beijing palace pastry, featuring eight elegant shapes and fillings. Buttery, crispy, and sweet, it symbolizes good fortune and is a prized gift for festivals.
Ingredients
10 items- Cake flour 200g
- Icing sugar 60g
- Butter 100g
- Egg yolk 1
- Water as needed
- Sweet bean paste 50g
- Lotus seed paste 50g
- Black sesame paste 50g
- Cooked glutinous rice flour as needed
- Egg wash 1 egg
Nutrition
Steps （8 steps）
Mix 200g sifted cake flour and 60g icing sugar. Add 100g softened butter, rub until mixture resembles coarse meal. Add 1 egg yolk and 20ml water, knead into smooth dough. Wrap and refrigerate 30 minutes.
Combine each filling (50g each) with a little cooked glutinous rice flour. Divide each into 8 portions (15g each) and roll into balls.
Remove dough, roll into log, cut into 8 equal pieces (40g each). Round each and flatten into discs with slightly thicker center.
Place a piece of dough on palm, put a filling ball in center, wrap using tiger-mouth technique, seal. Roll smooth, place seam-side down. Repeat for all.
Lightly oil the inside of pastry molds, place a filled ball in a mold, press flat to imprint pattern. Demold and arrange on parchment-lined baking sheet.
Brush pastries with egg wash (1 egg beaten with 1 tbsp water). Sprinkle black sesame seeds if desired.
Preheat oven to 180°C. Bake in middle rack for 20 minutes until golden and fragrant. Remove and let cool 5 minutes.
Arrange on a Chinese stand or plate. Serve with hot tea. Store leftovers in an airtight container.
Tips
Refrigerating the dough makes it easier to handle. Ensure the thickness of wrap is even to prevent breaking during baking. Grease molds to help release pastries cleanly.
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