Monday, October 17, 2011

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.


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

Oil Dough:
90g plain flour
60g shortening

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

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.


Edith said...

Thanks for sharing this. I used to throw it away.

Angie's Recipes said...

Love those puffs. The soya filling sounds fascinating.

WendyinKK said...

I like the way you used the pulp to make filling instead of discarding. It still has lots of nutrients in it.
Good job!

Unknown said...

Very interesting fillings! Next time will keep the soya bean pulp while making soya drinks. Nothing goes to waste! Thanks for sharing.

Happy Flour said...

Hi Edith, Angie, Wendy and Vivian,

Thanks, this idea came to me after I saw a blender demonstration. The promoter has recommend ways how we can reuse the pulp, as facial mask and fertilizer.

Sonia ~ Nasi Lemak Lover said...

Brilliant idea! Not to waste, next time I know what to do. Thanks for sharing.

Happy Flour said...

Hi Sonia,

You're welcome. :) Now a day everyone talking about recycling and this is one way we can reduce wastage. This is what 'Mr Bean' Enterprise do to all the soya bean pulp too. I love their soya bean biscuit and puffs.

Yukari - The Kitchen Fairy said...

Great blog and great recipes! I wanna try this! Come visit me! :)