Mung Bean Crispy Puff (绿豆酥)

I was supposed to make Tau Sa Piah but I changed my mind on the spot. And I decided to play around with the dough. However I didn't do a neat job, I needed more practice. :( Overall the texture of the puff is very crispy. :)

Recipe

Ingredients
Water Dough:
100g plain flour
3tbsp icing sugar
35g shortening
40g water

Oil Dough:
80g plain flour
35g shortening
1 1/2tsp corn oil
few drops of green food colouring

Filling:
200g mung beans
1/2cup corn oil
1/3cup sugar (may adjust to suit individual taste)
1tsp salt

Steps:
Filling:
1. Soak mung bean overnight and steam for 35 to 40mins until soften.
2. Blend immediately until fine paste.
3. Heat up a wok and fry paste, sugar and oil until sugar dissolved and slightly dry.
4. Dish out and leave to cool. (You can prepare this in advance and keep in fridge.)

Water dough:
1. Sift flour and icing sugar together into a big bowl.
2. Rub in the shortening into the flour mixture.
3. Add water and knead to form a soft dough.
4. Cover and rest for 10mins.

Oil dough:
1. Sift flour into a big bowl.
2. Rub in the shortening into the flour.
3. Knead in oil and colouring to form a soft dough.


Shaping of dough:
1. Roll out the water dough into long strip and divide into 6pcs.
2. Repeat step 1 for oil dough.
3. Flatten water dough and wrap the oil dough into the water dough.
4. Flatten the pastry, use a wooden rod and roll the pastry into a rectangle.
5. Roll in the pastry, just like swiss roll.
6. Give a half turn and repeat the step again.
7. Cut the pastry into 2pcs.
8. Flatten it then roll into round shape.
9. Grab some filling about 20g and wrap into the pastry.
10.Seal the opening and place it on a greased tray.
11.Bake in a preheated oven 180C for 20-25mins.
12.Remove and cool on a wire rack.