Showing posts with label pastry. Show all posts
Showing posts with label pastry. Show all posts

Tuesday, June 25, 2013

Tau Sar Piah

MFF Penang month is coming to the end, and this is my first recipe.
I am so glad that I spent sometimes to try this recipe, although it 's very tedious to roll and wrap one by one...but once it get out from oven , it is so fragrant and tasty...;P

Recipe from Tigg3r's Delectable Fare and Nasi Lemak Lover and makes about 42 pcs.

Ingredients :

For Mung Beans Filling
300g Mung Beans (Soak overnight)
120g Sugar
1 1/2 tsp Salt

8 pcs Shallots,sliced
100g Vegetable oil

Wash the mung beans thoroughly and steam on medium heat until the beans splits (takes about 15 to 20 mins).

Place the beans in a blender and blend till fine .
In a wok or frying pan, heat up oil and cook sliced shallots until fragrant and slightly golden brown,dish up the fried shallots and chop it up.Set aside.
With the remaining shallot oil, add in smashed mung beans, salt ,sugar and chopped fried shallots, stir well.
Cook over low heat until the paste become a dough form and does not stick to the pan. Remove from heat and set aside until it is completely cooled.
Roll paste into 15g balls

For Water Dough

300g Plain flour

100g Oil
90g water
1/4 tsp white vinegar

For Oil Dough

150g Plain Flour

20g Shortening
40g Oil

Method :
Combine the respective dough ingredients together, knead and form a smooth dough for each of them. Set aside for 20 mins. Divide each the oil and water dough into 30 portions each.

Wrap the oil dough with water dough. Roll out the dough into a rectangular form and roll into the shape of a swiss roll. Flatten and roll out again. Repeat this step twice. 

Flatten into a circular disc and wrap the mung bean filling. Gather the edge, pinch and seal the dough. Roll into a ball form.

Brush with egg yolk and bake in a preheated oven at 175 to 180 degree for 20 minutes or until golden brown. 

I'm submitting this post to Malaysian Food Fest Penang's Month hosted by Alan of Travellingfoodies


Monday, January 14, 2013

Siew Pau / Roasted Bun

I love to eat this siew pau, but I never make it on my own, just because, once my neighbour told me it is very hard to make.....zzzzzzzzzzzzz.My neighbour was WRONG!!!! It is so easy to make. All you need is the pleating skill, which is easy to learn.
And thanks to Hody Loh who hosted this Malaysian Food Fest for the month of Negeri Sembilan. This event gave me opportunity to try this easy and yummy siew pau. If you're interested in this event or want to have a look from past event, do drop by to Wendy's blog, there's a lot of yummy food from the past event..If you're interested can take part also..'s the recipe from Hody Loh and here and a minor changes. Please go their blog and look at their wrapping method. This time I didn't snap my photo properly.


For Filling:
700 gm minced pork
1 large onion
some oil for frying

1 tsp salt
1 tsp soy sauce
11/2 tsp sesame oil
2 tsp dark soy sauce
1 tbsp sugar
1 tbsp oyster sauce
1/2 tsp white pepper
1/4 five spice powder
some water ( I didn't add this)

For thickening:
1/2 tsp cornflour
1 tbsp water

Heat up some oil, saute chopped onion until fragrant.
Add in meat and stir fry for awhile.
Add seasoning and some water.( I didn't add water)
Fry until a bit dry up.
Add in cornflour water for thickening.
Dish up and let it cool.

For oil dough:
240 gm flour
120 gm shortening

Water Dough:
240 gm all purpose flour
60 gm icing sugar
60 gm shortening
120 ml water

1 egg  beaten for egg wash
some sesame seeds


Mix all the ingredients of oil dough together and knead till you get a soft dough.
Set a side to rest for 30 minutes.
Mix all the ingredients for water dough and knead till you get a soft dough.
Set it a side to rest for 30 minutes.
Divide both dough to 30 equal pieces.
Wrap the oil dough into the water dough and flatten it.
Roll the dough out into a longish flat piece and roll up like a swiss roll.
Turn 90 degree and roll out again and roll it up like swiss roll.
Press dough with palm and lightly roll out into a circle.
Place filling in the center,wrap and pleat into a pau shape.
Place on a grease proof paper.
Brush pie with egg wash and sprinkle some sesame seeds.
Bake at preheated oven 180C for 20-25 minutes or until golden brown.

I'm submitting this post to Malaysian Food Fest , Negeri Sembilan Month, hosted by Hody Loh of Cook 4 You & Me .


Wednesday, April 27, 2011

Pastry Cream Horns


Yesterday, I made these Cream Horns.I brought some to my mom's house.It's a hit, they like it.
My girls also like it.I use puff pastry, all of it, can get +-33 horns. As for the filling I filled with  Swiss Meringue buttercream.

1 portion of  puff pastry .
Swiss Meringue Buttercream from here

                                        Roll the dough Into a rectanlge , thickness 0.3cm.
                                        Cut the pastry into 1 x 10 inch long strip.
                                        Take strip, brush some water ,just brush onto the overlap side.
                                        Twirl it to the cream horns mould.

                                          Brush with egg wash and sprinkle some granulated sugar.
                                          Transfer it to a line baking tray.
                                          Bake in pre-heated oven 200C for 18 - 20 minutes.

                                          Immediately, remove the mould, and let it cool on the rack.

                                          Fill with the filling. Beside this buttercream, you can use custard,
                                          or any filling that you like.


Monday, April 25, 2011

Puff Pastry Making

I got this recipe from my friend.It's Agnes Chang's recipe.That time, I don't know who is Agnes Chang, now I knew.This is a puff pastry for portugis egg tarts, but instead of the egg tarts , I also make cream horns with this. Here's the recipe :


500 gm soft flour( I use superfine flour), sifted.
1 tbsp caster sugar.
1/6 salt (omit this if using margerine)
100 gm butter or margerine.
230-250 ml cold water .
200 gm pastry margerine ( can buy from bakery shop)

In a bowl mix sifted flour, salt, and caster sugar.
Rub in butter /margerine until resembles bread crumbs.
Add in cold water, and knead into a smooth dough.
Cover and rest for 30 minutes.
Roll the dough into square, and wrap up pastry margerine.
Give the dough a bit hit, then roll into rectangular,fold into 3 layer once and 4 layer twice.
In between the folding method, you can rest the dough, if you fine it hard to roll out.
You can wrap in cling floil, and rest for 30 minutes, but I like rest it overnight.

*Sometimes, I keep my pastry puff in freezer for 3 or weeks.

                                        resembles bread crumbs

                                            Add cold water.

                                            Rest the dough.

                                           Roll into square shape.

                                          Wrap up pastry margerine.

                                          Hit a little bit.

                                            Roll in a rectangular shape

                                          Fold 3 layer once.

                                          Fold 4 layers twice.

                                          Leave the patry puff overnight.