Soya Bean Crispy Puff Pastry (黄豆酥)

The filling is made from soya bean pulp. After I made soya bean drink, I removed about 270g of soya bean pulp for the puff filling whereas the balance I used it as fertilizer for my plants.

Recipe

Ingredients
Water Dough:
130g plain flour
25g icing sugar
35g margarine/unsalted butter
55g water

Oil Dough:
90g plain flour
60g shortening

Filling:
270g soya bean pulp
1/2cup corn oil
1/2cup sugar (adjust to suit individual taste)
1/2tsp salt

adequate black sesame seed
adequate white sesame seed


Steps:
Filling:
1. Used a coconut squeezer bag, extract excess liquid from soya bean pulp.
2. Steam for 35 to 40mins until soften.
3. Blend immediately until fine paste.
4. Heat up wok fry paste, sugar, salt and oil until sugar dissolved and it slightly dry.
5. 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 margarine into flour until it resemble coarse breadcrumbs.
3. Add water and knead to form soft dough.
4. Divide dough into 9pcs, 26g each.
5. Shape into balls, cover and set aside.

Oil dough:
1. Sift flour into a big bowl.
2. Knead shortening into flour to form soft dough.
3. Divide dough into 9pcs, 15g each.
5. Shape into balls, cover and set aside.

Shaping of dough:
1. Flatten water dough, wrap in oil dough.
2. Seal seam and shape into balls.
3. Flatten pastry, use a wooden rod and roll out pastry.
4. Roll in pastry, just like swiss roll.
5. Give a half turn and repeat the step again.
6. Cover and set aside to rest for 10mins.
7. Divide filling into 9 balls of 30g each.
8. Flatten pastry then roll into round shape.
9. Wrap filling with pastry.
10.Seal the seam securely.
11.Roll into balls and flatten it.
12.Place it on a greased tray, egg wash surface and sprinkle black and white sesame on top.
13.Bake in a preheated oven at 190C for 25mins.
14.Remove and cool on a wire rack.

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.

Layer Curry Puff

Recipe

Ingredients
Water dough:
140g plain flour
1/2tbsp sugar
85g water
1/2tbsp shortening
1/4tsp salt
1tsp lemon juice

Oil dough:
115g plain flour
60g shortening

Filling:
350g potato (diced)
120g minced chicken meat
1/2pc onion (diced)
15g curry powder (mixed into paste with 2tsp of water)
1/2tsp sugar
1/2tbsp soya sauce
some salt

2 hard boiled eggs cut into 6 wedges each.

Steps:
Filling:
1. Heat up some oil in a pot, fry Filling until cook and fragrant. (Seasoning according to individual taste.)
2. Dish out and set aside to cool.

Water dough:
1. Sift flour and salt together into a big bowl.
2. Dissolve sugar into water.
2. Mix in the shortening, lemon juice and water into the flour mixture. (Add some water at a time.)
3. Knead to form a soft dough. (If dough is sticky, add some flour.)
4. Cover and rest for 30mins.

Oil dough:
1. Sift flour into a big bowl.
2. Knead in the shortening to form a soft dough. (If dough is sticky, add some flour.)

Shaping of dough: (refer to the slide)
1. Dust your work top with some flour.
2. Roll out the water dough, place oil dough in the centre and wrap it up.
3. Flatten the dough and roll it into a rectangle.
4. Fold in two ends by overlapping one another.
5. Give a half turn and roll out the dough into thin sheet.
6. Roll in the dough like swiss roll.
7. Divide roll into twelve pieces with the two edges smaller than the rest.
8. Knead the two uneven edges together and set aside.
9. Flatten each piece, pinch some dough from Step8 and place it at the centre of the dough.
10.Roll out the dough, put the filling in it.
11.Damp the edge, fold in the other end.
12.Seal it by pinching the edge and fold in, press half the folded and fold in again.
13.Fry the puffs in hot oil until golden brown and serve.

Sweet Tau Sa Piah (甜豆沙饼)

I still have some more Mung Bean filling left from my Ang Ku Kueh as I had made extra. I was thinking of using it to make something difference. The filling is dry and this gave me an idea to make Tau Sa Piah. I took out my 'Mid-Autumn Mooncake' recipe book by Khoo See Yew and started to search for a pastry for Tau Sa Piah. I have found two recipes but not sure which is the best. So I compared both the ingredients used and photos. Finally, I picked the one which said 'Crispy Mooncake'.

This is the first time I am using a 'Water and Oil dough'. So I don't expect a perfect result for my first try. Fortunately, everything turn out very well. The pastry is very crispy. :)

Recipe

Ingredients
Water dough:
100g plain flour
20g icing sugar
35g water
40g shortening

Oil dough:
100g plain flour
40g shortening
10g corn oil

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

1 egg yolk mix with 1tsp of water
some white sesame seed

Steps:
Filling:
1. Soak mung bean overnight and steam for 35 to 40mins until soften.
2. Blend until fine bread crumb.
3. Heat a wok and fry blended mung bean, sugar and oil until sugar dissolved. (If it is too dry, add some oil.)
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 and water into the flour mixture.
3. 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 and oil to form a soft dough.

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