Energizing Ginseng Candied Pie
[蔘蔘(SamSam) Recipe Contest] ManSuMuGang Ginseng Candied Pie
Experience a uniquely Korean sweetness with this exquisite pie that harmoniously blends candied ginseng with flaky puff pastry. The slightly bitter aroma of ginseng meets the crispiness of the pastry, creating a revitalizing dessert. This pie is perfectly suited as a plated dessert for special events or competitions.
Pie Dough
- 200g Cake flour (sifted)
- 145g Cold unsalted butter (diced)
- 2g Salt
- 72g Cold water
Coating and Garnish
- 200g Milk chocolate (melted)
- Approx. 60g Granulated sugar (for coating)
Authentic Candied Ginseng
- 7 Roots fresh ginseng
- 2 Dried jujubes
- 30g Walnuts
- 15g Pumpkin seeds
Ginseng Candying Syrup
- 100g Granulated sugar
- 4 Tbsp Corn syrup
- 4 Tbsp Honey
- 200g Milk chocolate (melted)
- Approx. 60g Granulated sugar (for coating)
Authentic Candied Ginseng
- 7 Roots fresh ginseng
- 2 Dried jujubes
- 30g Walnuts
- 15g Pumpkin seeds
Ginseng Candying Syrup
- 100g Granulated sugar
- 4 Tbsp Corn syrup
- 4 Tbsp Honey
- 100g Granulated sugar
- 4 Tbsp Corn syrup
- 4 Tbsp Honey
Cooking Instructions
Step 1
Thoroughly clean the fresh ginseng by scrubbing away any soil with a vegetable brush.
Step 2
Place the cleaned ginseng in a pot and add enough water to cover it completely. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 15 minutes until tender.
Step 3
Remove the ginseng from the pot. In the same pot, combine the granulated sugar and corn syrup. Add the ginseng and cook over medium heat, stirring occasionally to prevent sticking, until the syrup reduces.
Step 4
Once the syrup has reduced by about two-thirds, stir in the honey. Continue to cook over low heat until a glossy, slightly thickened syrup coats the ginseng, completing the candied ginseng.
Step 5
Remove the pits from the dried jujubes, roll them up, and slice them decoratively. Blanch the walnuts briefly to remove any bitterness, then cut them into quarters. Combine the sliced jujubes, walnuts, and pumpkin seeds in a bowl for garnishing.
Step 6
In a large bowl, place the sifted cake flour. Add the cold, diced unsalted butter. Use your fingertips to rub the butter into the flour until it resembles coarse crumbs.
Step 7
Continue to cut the butter into the flour using a pastry blender or your fingertips until the mixture resembles small peas. Work quickly to prevent the butter from melting.
Step 8
When the mixture is crumbly, gradually add the cold salt water (salt dissolved in cold water) while mixing with a rubber spatula until the dough just starts to come together. Avoid overmixing.
Step 9
Once the dough begins to clump, gently bring it together with your hands into a cohesive ball. Do not knead excessively, as this can develop gluten and make the pastry tough.
Step 10
Place the dough on a piece of plastic wrap, sprinkle lightly with flour, and shape it roughly into a rectangle. Wrap tightly and refrigerate for at least 1 hour to chill the dough thoroughly.
Step 11
Remove the chilled dough from the refrigerator. Lightly flour your work surface and roll the dough out into a long rectangle. Use flour as needed to prevent sticking.
Step 12
Fold one-third of the dough lengthwise towards the center. Brush off any excess flour from the folded surface with a pastry brush.
Step 13
Fold the remaining third of the dough over the first fold, creating a three-layer fold (like a letter).
Step 14
Wrap the folded dough in plastic wrap and refrigerate for about 20 minutes. This allows the butter to re-chill and makes the dough easier to roll.
Step 15
Repeat the ‘roll, fold, and chill’ process two more times. When you take the dough out to roll, ensure the open edges are facing upwards, not the folded edges, to create even layers.
Step 16
After completing three sets of folding and chilling, take the dough out one last time and roll it into a rectangle approximately 14cm by 30cm. Aim for even thickness to ensure well-defined layers.
Step 17
Trim the edges of the dough for a neat appearance. Prick the bottom surface all over with a fork to prevent it from puffing up excessively. Cut the dough in half lengthwise to create two equal rectangles.
Step 18
Cut each rectangle into approximately 10-11 equal strips. Since the pastry dough itself contains no sugar, thoroughly coat both sides of each strip with granulated sugar. This sugar will caramelize during baking, adding a delightful sweetness.
Step 19
Arrange the sugared pastry strips on a baking sheet. Bake in a preheated oven at 210°C (410°F) for 10 minutes, then reduce the temperature to 190°C (375°F) and bake for another 8 minutes, or until golden brown and puffed.
Step 20
Remove the golden-brown pastry from the oven and let it cool.
Step 21
Dip the bottom half of each cooled pastry stick into the melted milk chocolate. Allow the chocolate to set.
Step 22
Brush the top of the pastry with the reserved honey syrup from candying the ginseng to add a subtle caramelization. Decorate with the prepared jujubes, walnuts, and pumpkin seeds, then gently place a piece of candied ginseng on top to complete this luxurious, revitalizing dessert.
