Laysee's Kitchen : PASTRY

Showing posts with label PASTRY. Show all posts

Tau Sar Peah

TAU SAR PEAH

Ingredient for mung bean fillings.

300 g mung bean
120 g castor sugar
5 tbsp cooking oil
5 small minced shallots.
4-5 dashes white pepper
1 tsp salt

Direction - Preparing Mung Bean fillings

Wash and soak mung beans for about 6 hours. Drain excess water away
Bring water to a boil in a steamer. Steam the mung beans for 30-40 minutes or until soften.
Used blender to blend mung bean to a paste. using and add sufficient minimal water as possible to blend.
Heat oil in non stick pan add in shallots stir fry till fragrant & lightly browned,
Add in blended mung bean paste. Stir fry them until it becomes a thick paste.
Notice mung bean paste doesnt stick to the pan and it is ready to dish up

Ingredient A - Water Dough
200 g All-purpose flour
1 tbsp Castor Sugar
40 g Cooking oil/corn oil
80 ml Water (+ and -)

Direction for preparing - Water Dough @14 gram each

In a bowl add in all purpose flour, sugar, cooking oil and water.
Mixed and then knead until well combine then into a smooth ball shape dough
Set aside to rest for 15 minutes.

Ingredient B - Oil Dough @10 grams each
150 g All-purpose flour
75 g Cooking oil /corn oil

Direction for preparing - Oil Dough

In a bowl add in all purpose flour and cooking oil and water.
Mixed and then knead until well combine then into a smooth ball shape dough
Set aside to rest for 15 minutes.

Direction - Assemble the dough
The patterns are created using two different types of dough, water and oil dough.
Dust your fingers and rolling pins.

Roll to flatten dough into a rectangular shape. Roll like a swiss roll shape.
Next Turn the dough
Roll to flatten dough into a rectangular shape. then roll like a swiss roll shape again.
Flatten and Roll into a circle and we will be adding the mung bean fillings
Seal either with water or dust with flour it all depend on the texture of the dough.
and roll into a ball shape again. Continue until the rest complete.

Prepare Egg Wash

1 egg + 1 tablespoon water - Filter and mixed well.
Coat with egg wash and place on a baking tray with parchment paper

Ready to bake

Pre- heat oven for 15 minutes.
Set temperature to 200 c -30-35 minutes or until golden brown

Spiral Curry Puff (Sambal Sweet Potatoes with Anchovies)

Spiral Curry Puff (Sambal Sweet Potatoes with Anchovies)

Ingredient - Water Dough

200g All-purpose flour
1 tbsp Castor Sugar
40 g Cooking oil
80 ml Water (+ and -)

Ingredient - Oil Dough

100 g All-purpose flour
50ml Cooking oil

Direction - Preparing Pastry Water Dough

In a bowl add in all purpose flour, sugar, cooking oil and water.
Mixed and then Knead until well combine then into a ball shape dough.
Set aside to rest for 15 minutes.

Direction - Preparing Pastry Oil Dough

In a bowl add in all purpose flour and oil. Mixed until well combine.
Mixed and then Knead until well combine then into a ball shape dough.
Set aside to rest for 15 minutes.

Assemble Spiral Curry Puff Pastry The spiral patterns are created using two different types of dough, water and oil dough.

Step 1 Cut the water dough into 2 and also oil dough into 2. next

1st roll - Roll to flatten water dough into a round shape and place oil dough on top. Wrap the water dough around the oil dough into a ball shape.
Set aside to rest for 15 minutes.

2nd roll - Do the same as like 1st roll .

Step 2

1st - Roll to flatten dough into a rectangular shape.
Dap some flour if it is sticky. Roll like a swiss roll shape.
2nd -Turn 90 degrees and roll to flatten dough into a rectangular shape
then roll like a swiss roll shape again.
Set aside to rest for 15 minutes before the next step to slicing.
Cut the dough into slices. Using a rolling pin roll into an oval shape and add in the fillings.
Fold into halves and pinch to seal then pleating to secure sealing .

Frying process.

Pre heat oil in wok using medium high heat.
Put a bamboo chopstick to test is there are tiny bubbles and it is ready to fry. Add in curry puff to fry until golden brown.
Using medium high heat all the time. Continue frying until complete. Dish up.

Sambal Sweet Potatoes with Anchovies/ikan bilis

Ingredient for fillings

300 gram Sweet potatoes cut into cubes
2 tbsp Baba Curry Chicken powder.
3-4 tbsp cooking oil
1 big onion diced
50 gram Anchovies/ikan bilis

Seasoning

1 tbsp salt 1 tbsp sugar 100-150 ml water

Direction

Heat up a wok add in 3-4 tablespoon of cooking oil.
Add in shallot and saute till slightly fragrant. add Anchovies fry till slight crisps, Curry powder. Salt and Sugar. Saute until aromatic and add in orange sweet potatoes.
Add in water to simmer until sweet potatoes soften. Dish up to cool down.

They are a perfect great cookies gifts to share with friends and families especially during this Chinese New Year. Cookies come in all shapes, sizes, patterns, and colors. People tend to get very creative with their cookie designs and you can always make and find a cute cookie to make you and the person you’re giving a gift to smile. Today I make more cookies and share with my family and friends and I pray this cookies of mine makes you smile too.

Salted Egg Butter Cookies

Ingredient A

400 Self raising flour

100 g Potato Starch

50 g Salted eggs powder

150 icing sugar

227 g butter

60 g corn oil

Note:

Ready bought salted eggs powder .

Direction
1 egg yoke

2 tablespoon water (+ & -)

Combine until well mixed. Use a strainer to filter set aside until needed.

Direction

Combine all ingredient A, knead until well mixed.

Roll 9 grams each ball and press a hole in the center of the dough

Place it on a baking tray, brush egg wash and sprinkle sesame seed.

Continue the rest until complete.
Baked until the cookies are lightly crispy and brown.
Remove from the oven and allow it to cool before storing in an air tight container.

Preparing Oven
Pre heat oven temp - 150c for 10 minutes
Baking temp - 160c for 20 - 25 minutes

Note:

Shape any pattern as per own preference.

You may choose to flower mould or by pipping etc as per preference.