Monday, May 3, 2010
Tua Sar Bing ( Tambun Biscuit)／豆沙饼
For the filling
•250g split green peas, soaked for several hours and drained
•160g castor sugar
•2–2½ tbsp fried shallot oil
•2 tbsp deep fried shallot crisps or more
•3/4 tsp salt
.1/2 tsp pepper
For the pastry
•150g plain flour
•1 tbsp icing sugar
•1/2 tsp salt
•30g corn oil & 30g shortening
•1 tbsp lemon juice
•100g plain flour
•60g shortening / margarine
•1 egg yolk
•1 tbsp water
•A pinch of salt
To prepare the filling: Steam the well-drained split green peas until soft and cooked through. Blend in a food processor until fine.
Remove blended green pea paste into a non-stick wok and add in sugar, salt, pepper, shallot oil and shallot crisps. Cook over medium-low heat until sugar dissolves. Keep stirring until the mixture is well combined. Remove and leave to cool completely.
Water dough: Put flour, salt, icing sugar, shortening and oil into a mixing bowl. Combine water and lemon juice in a cup and pour into the flour. Mix well to blend until dough is smooth. Leave aside to rest for 25–30 minutes.
Oil dough: Combine flour and shortening / margarine and mix into a smooth dough. Set aside to rest for 25–30 minutes.
Roll out both water dough and oil dough into long sausage shapes and cut each into 40–42 equal sized pieces. Roll out a piece of water dough and wrap in a piece of oil dough. Roll out flat and roll up into a Swiss roll.
Repeat the rolling and flattening of the piece of dough three times. Do this for the rest of the pieces of dough.
To each piece of prepared pastry skin, add a heaped teaspoonful of filling. Gather up the sides and roll into a ball. Place each ball on a lightly greased tray.
Brush the biscuits with egg glaze and bake in preheated oven at 160°C for 15–20 minutes or until biscuits turn golden brown.
For water dough, oil dough and how to assemble the chinese pastry, please refer to this chinese video.