Salted Tau Sar Piah

Filling: 38 pcs @11g/12g
Mung Bean 227g
Sugar 50g
Shallot Oil 60g
Salt 4g
Pepper 1/2 tsp

Water Dough (recipe 1):
Plain Flour 180g
Icing Sugar 35g
Water 65g
Shortening 70g

Oil Dough (recipe 1):
Plain Flour 120g
Shortening 60g

Glaze (recipe 1):
1 egg yolk + 1 drop of water
1/8 tsp salt

Water Dough (recipe 2):
Plain Flour 200g
Sugar 30g (mix into water to form syrup)
Water 95g
Oil 45g

Oil Dough (recipe 2):
Plain Flour 110g
Oil 45g


Temp 185 degree 15 to 20 mins.

Steps (Filling):
1. Soak mung bean overnight.
2. Steam mung bean with pandan leaves (optional to add pandan leaves).
3. While is hot, blend it into smooth paste.
4. Mix the seasoning to the paste.
5. Fry the seasoned paste over low fire until the paste does not stick to the wok n can form into dough.

Steps (Pastry):
1. Water dough: Rub shortening into dry ingredients then add in liquid and knead to form dough. Rest dough for 15 mins.

2. Oil dough: Knead shortening/oil with flour to form dough and rest 15 mins.

3. Cut both water and oil doughs into equal individual portions.

4. Flatten water dough and wrap with oil dough. Seal up and rest for at least 15 mins.

5. Flatten dough and roll it and turn 90 degree nd then roll it again. Rest the final rolled dough for 30 mins.

6. Wrap the rest rolled dough with filling. Glazing as optional.

7. Bake in 180 to 185 degree until base is golden brown.

Notes:
1) Make sure dough is covered during resting time.
2) The filling suppose to make 16pcs of 20g but find the filling too big and change it to 38pcs of ~11g.
3) Recipe 1 suppose to make 24pcs (big) and Recipe suppose to make 16pcs (big). I used half of each recipe to make 19pcs minis from each recipe (but the skin is abit thin).
4) Recipe 1 turn out to be softer than recipe 2. Recipe 2 keeps it crunch for 1st day and also turn soft the next day.