Flaky Tau Sar Piah酥皮豆沙饼

Ingredient

Method

Flaky pastry  Water dough: (水油皮) 125g AP flour 普通面粉  30g caster sugar  幼糖 1tsp salt 盐 ½ tsp baking soda 苏打粉 38g shortening 白油 60ml water 水 Oil dough: (酥油皮) 112g AP flour 普通面粉 60g shortening 白油 Glaze: 1 Egg yolk , beaten蛋黄，打散  white sesame seeds to sprinkle 芝麻 适量 Filling: 325g salted mung bean paste 咸绿豆馅

Flaky pastry  water dough (水油皮): In a mixing bowl, rub shortening or butter into flour. Add water and combine the mixture into a dough and knead until it is smooth. Cover the dough with a cling wrap and set aside to rest for 30 minutes in room temperature. Divide the dough into 16 small portions, approve 16g. Set aside. 将面粉、糖、盐、苏打粉拌匀，加入白油搓揉成棉饼糠状，再加入水搓成光滑的面团，盖上保鲜膜醒30分钟。分成16份（约16g），搓圆。 oil dough (酥油皮): In a mixing bowl, combine flour and shortening to form a pliable dough. Cover it with a cling wrap for 30 minutes. Divide the dough into 16 small portions, approve 11g. Set aside. 将材料放入大碗中，搓成团，盖上保鲜膜醒30分钟。再分成16份 （约11g） ，搓圆。 To assemble 組合: 1. Take a portion of water dough and roll it into a flat round shape. Place a portion of oil dough on the rolled water dough and wrap the water dough around the oil dough. Seal the edges. Cover it with a cling wrap to rest for 15 minutes. 取一份水油面团压扁成片，包入一份油面呈球型。其它依次做好。蓋上保鮮膜休息15分鐘) 2. Using a rolling pin, roll the combined dough into a flat oval shape and roll it up like Swiss roll. Using a rolling pin, roll the combined dough into a long strip and roll up like a Swiss roll again. 将包好的面团分别擀成长舌型，卷起，盖保鲜膜醒10分钟。如此擀卷两次，即成酥皮坯子。 3. Using a rolling pin, roll the dough into a flat round disc. Place each divided mung bean fillings (apprv 20g) in the center of the dough. Wrap it and seal the edges. Repeat this shaping method with the rest of the pastry and filling. Place the wrapped pastries with its seam side down onto the prepared tray. 取一只酥皮坯子，擀成片，包入豆沙馅（约20g），收口朝下摆入烤盘中，其它依次做好。 4. Preheat the oven to 180°C. Apply egg wash and sprinkle sesame seeds on the pastries and bake for 40 mins or until deep golden brown. 将蛋黄打散，用刷子刷在豆沙酥饼表面，分别撒入芝麻即可。送入预热烤箱的中层，180度上下火烤40分钟即可。 *使用白油，酥皮的脆感可耐至１－２天；如果使用牛油，半天或隔天酥皮就软化。 *make 16 pcs