Mung Bean Puffs / Tau Sar Piah 豆沙餅
Since Mid-Autumn Festival is creeping nearer and nearer, my thoughts turned to Chinese puff pastry snacks, so I decided to make Tau Sar Piah since I haven’t had a taste for a long, long time.
Although Tau Sar Piah is available all year round back home in Malaysia, I thought I will make do with this snack for the festival this year since Chinese baked pastries are usually associated with the festival anyway.
Combining the basic Chinese puff pastry recipe and the basic bean paste recipe, I concocted the recipe with the addition of sesame oil and five-spice powder in the bean paste for an extra bit of oomph!
Makes 20.
[Ingredients]
Chinese Puff Pastry – Water Dough:
100g bread flour *, sifted
100g cake flour *, sifted
70g lard (or shortening, or unsalted butter), softened
20g icing sugar
100ml water
Chinese Puff Pastry – Lard Dough:
120g cake flour *, sifted
60g lard (or shortening, or ghee), softened
* If either bread or cake flour is difficult to get, both may be substituted with plain flour.
Filling:
400g Mung Bean Paste
To Finish:
1 egg, lightly beaten for eggwash
1 tablespoon white sesame seeds, for sprinkling as topping
http://cafeoftheeast.blogspot.com/
[Preparation]
Chinese Puff Pastry – Water Dough:
Rub lard into the sifted flours, then add the remaining ingredients and mix to form a soft dough, you may need to adjust the amount of water depending on the water absorbency of the flour used. Knead until smooth. Wrap in cling film and set aside for 15 - 20 minutes before using.
Chinese Puff Pastry – Lard Dough:
Rub lard into the cake flour and knead until the dough has approximately the same pliability/malleability as the Water Dough.
To make Chinese Puff Pastry:
Divide the Water dough and the Lard Dough respectively into 20 equal portions. Take one portion of the Lard Dough piece and wrap it inside a Water Dough piece (image 1, above). Roll the combined dough piece out into a thin flat sheet using a rolling pin (image 2). With your hand, roll the thin sheet up, Swiss-roll styled, into a cigar shape (image 3). Turn the cigar 90° so that one of the round ends faces you (image 4). With the rolling pin, roll it out into a flat sheet again (image 5). Then roll it up Swiss-roll styled again (image 6). Roughly round the roll-up dough piece into a ball. Repeat with the rest of the dough pieces until you get 20 combined dough balls.
To make Puffs:
1. Preheat oven to 200°C. Divide the filling into 20 equal portions, 20g each.
Mung bean paste divided into 20 equal portions as filling.
2. Roll out or press each dough ball into a round flat disc, with the outer edges slightly thinner than the centre. Wrap one portion of the filling inside each portion of the flat dough. Seal up tightly by pressing the edges together to enclose the filling. Place the puff, seal side down on a baking sheet. Repeat with the rest until finished.
3. Glaze the puffs with eggwash. Sprinkle a little sesame seeds on top of each puff. Bake for about 18 - 20 minutes, or until light golden in colour.
Freshly baked Tau Sar Piahs.
Skinless, split mung beans 去皮綠豆.
Mung Bean Paste 綠豆沙
Makes approx. 3 cups (750g) bean paste
[Ingredients]
300g skinless, split mung beans 去皮綠豆片
75g lard, or canola/corn oil
½ cup shallots (or 1 medium onion if shallots are unavailable), sliced
¼ teaspoon sesame oil (optional)
¼ teaspoon five-spice powder (optional)
180g white sugar
1 teaspoon salt
[Preparation]
1. Soak mung beans in enough water to cover for at least 2-4 hours. Drain.
2. Place the drained mung beans in a large plate that can fit into the steamer/wok, spread out the beans into an even layer. Rapidly boil water in a steamer/wok, steam the mung beans until soft, about 30 minutes.
3. Remove beans from steamer and press through a sieve to remove any hard particles, this process will also produce a very fine paste.
4. Melt lard (or oil) in a wok, add sliced shallots and cook over low heat until golden brown and aromatic, about 10-20 minutes. Drain and remove the golden brown shallots for other use. Return the flavoured oil to the wok.
5. Add sesame oil and five-spice powder, cook over low heat briefly until aromatic. Add the sieved bean paste, sugar and salt. Turn heat up to medium/med-high and stir-fry until thick and the bean paste can stand in peaks. Cool.
Mung Bean Paste.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Although Tau Sar Piah is available all year round back home in Malaysia, I thought I will make do with this snack for the festival this year since Chinese baked pastries are usually associated with the festival anyway.
Combining the basic Chinese puff pastry recipe and the basic bean paste recipe, I concocted the recipe with the addition of sesame oil and five-spice powder in the bean paste for an extra bit of oomph!
Makes 20.
[Ingredients]
Chinese Puff Pastry – Water Dough:
100g bread flour *, sifted
100g cake flour *, sifted
70g lard (or shortening, or unsalted butter), softened
20g icing sugar
100ml water
Chinese Puff Pastry – Lard Dough:
120g cake flour *, sifted
60g lard (or shortening, or ghee), softened
* If either bread or cake flour is difficult to get, both may be substituted with plain flour.
Filling:
400g Mung Bean Paste
To Finish:
1 egg, lightly beaten for eggwash
1 tablespoon white sesame seeds, for sprinkling as topping
http://cafeoftheeast.blogspot.com/
[Preparation]
Chinese Puff Pastry – Water Dough:
Rub lard into the sifted flours, then add the remaining ingredients and mix to form a soft dough, you may need to adjust the amount of water depending on the water absorbency of the flour used. Knead until smooth. Wrap in cling film and set aside for 15 - 20 minutes before using.
Chinese Puff Pastry – Lard Dough:
Rub lard into the cake flour and knead until the dough has approximately the same pliability/malleability as the Water Dough.
To make Chinese Puff Pastry:
Divide the Water dough and the Lard Dough respectively into 20 equal portions. Take one portion of the Lard Dough piece and wrap it inside a Water Dough piece (image 1, above). Roll the combined dough piece out into a thin flat sheet using a rolling pin (image 2). With your hand, roll the thin sheet up, Swiss-roll styled, into a cigar shape (image 3). Turn the cigar 90° so that one of the round ends faces you (image 4). With the rolling pin, roll it out into a flat sheet again (image 5). Then roll it up Swiss-roll styled again (image 6). Roughly round the roll-up dough piece into a ball. Repeat with the rest of the dough pieces until you get 20 combined dough balls.
To make Puffs:
1. Preheat oven to 200°C. Divide the filling into 20 equal portions, 20g each.
Mung bean paste divided into 20 equal portions as filling.
2. Roll out or press each dough ball into a round flat disc, with the outer edges slightly thinner than the centre. Wrap one portion of the filling inside each portion of the flat dough. Seal up tightly by pressing the edges together to enclose the filling. Place the puff, seal side down on a baking sheet. Repeat with the rest until finished.
3. Glaze the puffs with eggwash. Sprinkle a little sesame seeds on top of each puff. Bake for about 18 - 20 minutes, or until light golden in colour.
Freshly baked Tau Sar Piahs.
Skinless, split mung beans 去皮綠豆.
Mung Bean Paste 綠豆沙
Makes approx. 3 cups (750g) bean paste
[Ingredients]
300g skinless, split mung beans 去皮綠豆片
75g lard, or canola/corn oil
½ cup shallots (or 1 medium onion if shallots are unavailable), sliced
¼ teaspoon sesame oil (optional)
¼ teaspoon five-spice powder (optional)
180g white sugar
1 teaspoon salt
[Preparation]
1. Soak mung beans in enough water to cover for at least 2-4 hours. Drain.
2. Place the drained mung beans in a large plate that can fit into the steamer/wok, spread out the beans into an even layer. Rapidly boil water in a steamer/wok, steam the mung beans until soft, about 30 minutes.
3. Remove beans from steamer and press through a sieve to remove any hard particles, this process will also produce a very fine paste.
4. Melt lard (or oil) in a wok, add sliced shallots and cook over low heat until golden brown and aromatic, about 10-20 minutes. Drain and remove the golden brown shallots for other use. Return the flavoured oil to the wok.
5. Add sesame oil and five-spice powder, cook over low heat briefly until aromatic. Add the sieved bean paste, sugar and salt. Turn heat up to medium/med-high and stir-fry until thick and the bean paste can stand in peaks. Cool.
Mung Bean Paste.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Labels: Asian Fillings, Asian Pastries
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posted by SeaDragon @ 12.9.07
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