Tau Sar Piah (Salted)/ Tambun Biscuit 咸豆沙饼/淡汶饼

Tau Sar Piah (Salted) 咸豆沙饼/淡汶饼

Tau sar piah, or tambun biscuit is a type of layered pastry, shaped into bite size ball, filled with mung bean paste and is a signature produce in Penang. The best tau sar piah that I have tried so far are from Him Heang, Penang. In their shop, you can tell how good their business is by looking at how busy everyone got. Big trays of pastries were being brought out and packed, and they got sold out in an instant. The fragrant of freshly baked pastry is both mesmerizing and irresistible, you won't want to miss it!

Before I tried tau sar piah in penang, never did I know that tau sar piah is suppose to be crispy. All the tau sar piah that I have tried so far, are those sold in tidbits shop that had been packaged into plastic/ boxes, with expiry dates stamped on. Are those freshly made? Nope I don't think so. But even those, I can eat 10 of them in a row. 

Tau Sar Piah (Salted) 咸豆沙饼/淡汶饼

The craving for freshly baked tau sar piah now became the motivation for me to make it at home. Without such motivation, it could be quite a chores to make those. The water skin, oil skin have to be wrapped individually for each ball. Soaking, steaming and mashing mung bean will require a bit of planning ahead too.

Tau Sar Piah (Salted) 咸豆沙饼/淡汶饼


Tau Sar Piah (recipe updated 21 Jan 15 for a thinner skin)
Makes 20

Ingredients

Water Skin
  • 160g plain flour
  • 43g butter
  • 72g water
Oil Skin
  • 96g cake flour
  • 59g ghee
Filling
  • 155g mung bean, soaked for 2 hours, steamed 20 minutes and mashed
  • shallots, sliced / 8 tbsp fried shallots
  • 1/4 -1/2 tsp salt (depends how salty you want)
  • 36g shallot oil
  • few dashes pepper
  • 14g sugar
Cooking Directions
Filling
  1. In a frying pan, heat oil, fry shallot until fragrant.
  2. Add mashed mung bean and stir fry until dry.
  3. Divide the filling into 20 portions (around 15g each)
Water Skin
  1. Rub butter into flour, add water and knead till smooth. 
  2. Set aside for 1 hour. Divide into 20 portions (around 13-14g each).
Oil Skin
  1. Mix all ingredients together, divide into 20 portions (around 7-8g each).
Assemble
  1. Take a portion of water skin, roll flat, and wrap in a portion of oil skin. Seal the edges.
  2. Roll the ball flat, roll up like swiss roll.
  3. Roll flat again, and roll up like swiss roll.
  4. Flatten the dough, put in a portion of filling. Seal the edges.
  5. Egg wash and sprinkle some sesame on top.
  6. Bake at preheated oven 190C for 35 minutes.
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咸豆沙饼/淡汶饼
做20个
材料

水皮
  • 160克面粉
  • 43克黄油
  • 72克水

油皮
  • 96克蛋糕粉
  • 59克酥油/无水奶油
内陷
  • 155克绿豆,浸泡2小时,蒸20分钟,捣碎
  • 8粒葱头,切片/ 8汤匙炸葱头
  • 1/4 - 1/2茶匙盐 (自行调整)
  • 36克葱油
  • 少许胡椒粉
  • 14克糖

做法
内陷
  1. 在一个炒锅,热油,炸葱头。
  2. 加入捣碎的绿豆,翻炒至干。
  3. 馅料分成20分(每个约15克)

水皮
  1. 黄油揉入面粉,加水揉至光滑。
  2. 静置1小时。分成20部分(每个约13-14克)。

油皮
  1. 所有材料混合在一起,分成20部分(每个约7-8克)。

组合
  1. 拿一份水皮,滚平,包入油皮。收口滚圆。
  2. 将面团滚平,像瑞士卷卷起。
  3. 再次滚平,像瑞士卷卷起。
  4. 压扁面团,放入陷料。包好滚圆。
  5. 刷上蛋液,并在上面撒些芝麻。
  6. 在已预热烤箱烤190℃35分钟。

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