everyone in my family loves tau sar piah..
so when Zoe posted the penang style version, i knew i had to try baking it
yes.. you have to try this.. it’s awesomely heavenly (whatever that means)
as Zoe’s post is extremely detailed, i shall leave you to hop over to her Penang style Tau Sar Piah post to check out the ingredients and directions for preparing this
咋们家木有一人是不爱豆沙饼滴。。
所以当 Zoe 贴上了这个槟城豆沙饼食谱,我立马收藏。。
这个这个。。真滴好吃。。不是乱盖达。。必试!
因 Zoe 的博文写得特详细,我就不剥夺她的一番心意。。烦请大家往她家的槟城豆沙饼博文查询食谱及制做方式
Personal notes/温馨小贴士:
– i do not have all purpose flour at home.. only bread or cake flour. so i used cake flour for the water dough, and used 81.5g water and 20g sugar instead. i do suggest when adding water, you should always set aside 20% behind. always mix the dough first, and pour additional water only if required. the end dough should NOT be sticky. it should be smooth and elastic
我家木有中粉(多用途面粉)~要不就高、要不就低。。所以水皮食材中的多用途面粉,我用了蛋糕粉;水的份量只用了 81.5克;糖份用了 20克。我建议加入水份是,预留 20%别下。和面时,适量加入。如此,面团组织才能掌握得恰当好。作出来的面团不应该沾手~应该有弹性
- i reduced filling’s icing sugar to 75g
内陷糖粉的份量我减至 75克 -
i also made 24 tau sar piah. the weight per portion is: water dough 15.8g; oil dough 10.6g and filling 12.8g
我也做了 24颗豆沙饼。重量为:水皮 15.8克/份;油皮 10.6克/份;内陷 12.8克/份 -
after swiss rolling the wrapped water/oil dough, i allowed 20 mins of rest time before re-rolling again
擀平并卷起包裹的水油皮后,我都让其静置 20分钟才操作下一个步骤 -
i baked my tau sar piah for 28 mins in total
豆沙饼烤了 28分钟 -
i understand many readers always wonder how to wrap a tau sar piah neatly… so here’s my way
挺多读者都好奇豆沙饼怎么包才整齐~我的方式在此分享哈
retrieve a portion of dough
(this is after second rolling out and resting of 20 mins)
取一份面团
(既是二次擀出、卷起并静置了 20分钟的面团)
press both ends to meet together
将两端捏起
seal together, taking care not to tear the skin
封口捏紧。千万不要破皮
use palm to flatten slightly
用手掌稍微压下
you should have a neat, silky ball
压出来的应该是一个润滑的面团
use the dim sum wrapping method (i.e. encircle your index and thumb)
运用虎口/点心包馅发
place disc between fingers
面皮摆放至虎口上
place a portion of filling
摆上一份内陷
turn the dough between the fingers (with the help of right hand pressing filling inwards gently when necessary) so that the dough is pushed up the filling naturally
面团在虎口中边挪动、右手助理时不时将内陷轻轻往内压、边将面皮裹上内陷
seal seams tightly
see the bottom? it’s very neat
封口捏紧
瞧瞧底部~是不是很整齐?
place shaped tau sar piah seam side down before baking
封口朝下、摆放到烤盘上
不得了,不得了!!豆沙饼也是我们最爱吃滴!!谢谢妳详细的分享!!好想马上动手。。但是应该也是一拖再拖的个性,先吃妳这美美的豆沙饼!!^^
You make so many yummy food! I can\’t keep up! You are surely talented and passionate. Thank you for posting up all these delicious recipes!
做这个。。。好玩的,哈哈!!
请我吃请我吃。。。这个食谱我也收藏了, 只是懒得开工啊!
Hi Victoria. The flakes look fantastic. Very distinctive layers .just wondering at what temp did you bake . Zoe baked hers at 200c. Thanks to both of you for your painstaking guidance. Chloe.
Hi Chloe, i followed Zoe\’s to the T (except for flour and sugar). any deviations have been noted in my personal notes.
Hi Victoria,
I\’m very happy that you like this recipe. I really enjoy baking tau sar piah and love sharing my joy with you 🙂
Zoe
Hi there,
I tried making this recipe.. although it was beautiful ( as beautiful as a tau sar piah can get), the skin was simply too thick… I made it the 2nd time and reduced the skin to filling ratio 1:1 and it was so much better. I also tried your crispy chicken wings and it was very very good!!
Thanks for sharing!
Hello thanks for letting me know and trying out the recipes! I shall try out the 1:1 suggestion the nx time I make TSP.