very flaky tau sar piah (mung bean pastry) 绿豆朥饼 ~酥酥酥

when Kenneth posted his teochew traditional mooncake, i knew immediately i had to try his flaky pastry recipe on my tau sar piah (craving craving).. indeed, this pastry is so flaky it simply “exfoliates” the moment you touch it… 当Kenneth 上了他潮汕朥饼食谱后，我知道这饼皮非试不可。。况且。。偶近期超想吃豆沙饼 的确，这饼皮是酥得无法形容。。一碰就会碎, you know? (◞ꈍ∇ꈍ)◞⋆**✚⃞

Recipe adapted from Guai Shu Shu

Ingredients (makes 6 pastries)

Water pastry
100g all purpose flour/plain flour
50g shortening or lard
50g water

Oil pastry
100g all purpose flour/plain flour
65g shortening or lard

Filling (recipe from here)
200g peeled mung beans (soaked overnight, steamed and mashed)
3/4 tsp white pepper
1 tsp salt
125g fine sugar
100g coconut oil (or cooking oil)
5 shallots (sliced thinly)

食材 （可做6个绿豆朥饼 ）

水皮
面粉 100克
白油／猪油 50克
水 50克

油皮
面粉 100克
白油／猪油 65克

馅料
绿豆瓣 200克（浸隔夜、蒸熟后，压成泥）
白胡椒粉 3/4小匙
盐 1小匙
细白糖 125克
椰子油 100克 （或食油）
小葱 5颗（切细）

Directions/做法

– start by preparing filling ~ Combine sugar, salt, and mashed beans in a large bowl. Mix well
事先准备馅料 ～ 糖、盐和绿豆泥放入容器，拌匀

– heat oil in wok or pan. Stir-fry the shallots till fragrant and lightly browned, removed fried shallot and chopped into small pieces. Grind it and then set aside for later use
煎锅加热油，爆香小葱，捞起，将小葱磨碎，待用

– stir in the bean mixture, stir-fry on low heat till it becomes dry and able to form a ball
锅里加入绿豆泥，以文火翻炒至偏干，或直到馅料能捏成小团儿

– remove from heat and stir in fried shallots. Cool completely, divide filling into 6 portions
离火，拌入磨碎的小葱。待绿豆泥完全冷却后，分割成6等份

– mix all ingredients of water pastry in a bowl. mix and knead into a soft dough. divide into 6 balls and set aside. repeat the same for oil pastry
水皮食材放入容器中，混合，搓成面团。分割成6等份。此步骤重复于油皮食材

– wrap a portion of oil pastry with water pastry. seal edges, and shape into a ball
将一份油皮裹入一份水皮。收口捏紧，搓成圆形

– flatten with rolling pin and roll into a long oval shape. swiss roll the dough. repeat this process for 3-4 times
将面团用擀面杖擀成椭圆形，然后卷起。此步骤重复3-4次

– after the final roll out, roll dough into a round disc, and place a portion of filling on top
最后一次擀平又卷起后，将面团搓成圆球，然后擀成圆皮。将一份馅料摆在面皮上

– seal edges, and shape into ball. flatten lightly with a rolling pin. chop with desired stamp (using red food colouring)
封口捏紧，搓成圆形。用擀面杖轻轻将面团稍微擀扁。

– bake in preheated oven of 180 degrees C for 20 – 25 mins
送入预热至180摄氏度烤箱烤 20-25分钟即可

Personal notes/温馨小贴士: 

– i rested the water pastry for 20 mins before dividing into 6 portions
水皮分割成6份前，我休面了20分钟

– i rested my dough for 10 mins every time after each roll out before repeating the process
每次擀平卷起步骤后，我都会休面10分钟，才再次重复程序

– i used an embosser to emboss the words on the pastry BEFORE baking. try to hold on to the print for a few seconds before letting go
这次没用印章，而试用了烙印 ～ 烘焙前，在面团烙上印就可以啦。烙印时，最好烙上几秒后才松手

instead of buying standard moulds, i’d decided to start customising my moulds.. moulds for things i bake often… check out 精雕印章 on customisation of moulds of course, you will need to know what you want, and preferably provide the supplier with a picture and the measurement of your chop 最近爱上个性模子。。尤其是可用于经常烘焙的食品。。。 个性烙印可在精雕印章淘一淘哈.. 当然，您需要给店主图板和尺寸。。 ( ´͈ ૢᐜ `͈ૢ)･*♡੭ੇ৸♡੭ੇ৸♡

This post is linked to the event Little Thumbs Up (August 2014, Flour, organised by Zoe from Bake for Happy Kids and Mui Mui from my little favourite DIY hosted by Diana from Domestic Goddess Wannabe 

Pollution index: 203 (very unhealthy)