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。

I was surprised with this chocolate cake from DG. It was bought from Ristorante Pietrasanta, a restaurant with Tuscany Style Family Restaurant concept. The restaurant imports the chocolate, straight from Italy. You can't get any more original than this.

Opening up the box, the chocolate cake was neatly set inside a aluminium tray. We will need to turn the tray over in order to get the cake out. Piece of cake, yay!


A packet of cocoa powder, for dusting.

  

Oops, some uneven surfaces on the cake when we tried to take it out. Well, it is okay since we are going to do some cosmetic procedure on top - applying powder; cocoa powder, of course.



Cutting it up,does this look like a cake? If it is, I would call it a super fudgy cake, because there is no flour in it, there is no egg either, just dark chocolate, cream and cocoa powder. Turns out that the best way to enjoy chocolate, is to go back to the very basic form of it, without too much addition of ingredients that confuse our taste buds.



Beautiful, isn't it? The chocolate cake melt in the mouth smoothly, with a touch of velvety finish from the cocoa powder, superbly satisfying. Without the many distractions from other ingredients, the quality of the chocolate came to the limelight. Every single bite leaves behind a smooth, mellow bitterness lingering on the palate, pure indulgence.



Sesame Ball / Jian Dui 芝麻球/煎堆

Sesame ball, or jian dui is a commonly found fried pastry in Chinese dim sum restaurant. The skin of the pastry is mainly made of glutinous rice flour, which contributes to its chewy texture. If you enjoy eating muah chee, mochi, or ondeh-ondeh, you are likely to love this too.

Sesame Ball / Jian Dui 芝麻球/煎堆


As the name suggests, the pastry is shaped into sphere, and fully coated with sesame seeds, which gives a golden brown hue and tasty crunch after being deep fried. Sesame balls can be plain, or with fillings. Few commonly found fillings are lotus paste, peanuts, mung bean paste and red bean paste. Since I have half packet of lotus paste leftover from making mooncake , the choice of the filling became obvious.

This is probably the simplest recipe that you can find, only 4 ingredients (excluding the frying oil) used. By using the store-bought lotus paste as filling, these delicious balls can be ready within 30 minutes.


Sesame Ball / Jian Dui
makes 8

Ingredients
  • 100g glutinous rice flour
  • 85g hot water
  • 120g lotus paste/ red bean paste
  • white sesame seeds
Cooking Directions
  1. Mix flour and hot water until form a smooth dough.
  2. Divide the dough into 8 equal portions, around 23g each.
  3. Divide the lotus paste into 8 equal portions, around 15g each.
  4. Flatten dough and wrap in a portion of lotus paste.
  5. Drop the ball into sesame seeds and roll to coat well (pat the ball with some water if it doesn't stick to the sesame seeds).
  6. Deep fry the sesame balls with medium heat until golden brown.
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芝麻球/ 煎堆
做8个
材料
  • 100克糯米粉
  • 85克热水
  • 120克莲蓉
  •  一些白芝麻
做法
  1. 混合糯米粉和热水,揉成光滑的面团。
  2. 将面团分成8等份,每个大约23克。
  3. 划分莲蓉成8等份,每个大约15克。
  4. 面团压平,包入莲蓉。
  5. 把芝麻球裹上芝麻(可以在球的表面喷上一些水以方便裹上芝麻)。
  6. 取锅热油 (油最好能盖过芝麻球),用中火炸芝麻球至金黄色。
Nutella Swiss Roll 瑞士卷

I am not a big fan of swiss roll but I really love to buy coffee roll from Bengawan Solo. It is moist, soft, fluffy and almost melt in the mouth the moment you pop it in. I have been in search of a recipe which produce swiss roll of that kind, but, no luck with it. I attended class, but we were taught genoise method which I am not so fond of the texture yield. I tried many other recipes, different methods, but still nothing close to that. How to create those soft, melt in the mouth crumbs? I read that some additives like SP, ovalette could help, but I have not, and don't think I will try. The whole thing about making it at home, is because you want it additives free, isn't it? 

After making more than 10 swiss rolls in 2 weeks. I decided to take a break from swiss roll. This recipe is, by far the most satisfactory one that I have got. This is still nothing close to the Bengawan Solo swiss roll, but it is worth a try.



Nutella Swiss Roll

Ingredients

A
  • 3 egg yolk
  • 34g vegetable oil
  • 34g water
  • 60g cake flour
B
  • 3 egg white
  • 60g sugar
Cooking Directions
  1. Beat egg yolks until the color turn pale.
  2. Sift in cake flour, add in oil and water. Mix well.
  3. Whisk egg white until frothy, add in 1/3 sugar. Continue to whisk.
  4. When the bubbles turn small, add in another 1/3 of the sugar. Continue to whisk.
  5. When you can see ribbon trail when whisking, add in the last 1/3 of the sugar.
  6. Continue to whisk until stiff peak.
  7. Put 1/3 of the meringue into the egg yolk mixture. Fold well.
  8. Pour the egg yolk mixture into the remaining 2/3 of meringue. Fold gently until well combined.
  9. Pour the batter into tray. Using hand, pat the bottom of the tray to get rid of big air pockets.
  10. Baked at preheated oven at 190C for 15 minutes.
  11. Cool the cake slightly. While it is still warm, spread nutella and roll the cake up.
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Crispy Double Cheese Bun 双重芝士面包

When the little ones first saw this bun, they refuse to eat it. Even kids judge the food by the look, sigh...

So I told them 'try it, it is crispy, like keropok (which they love so much), and the bread wear skirt (the cheese skirt I meant)!' Doubtfully, they tried it, and once they tried, they fell in love with this bun!

Crispy Double Cheese Bun 双重芝士面包
Makes 8 buns

Ingredients

 Bread
Tang Zhong Starter Dough
  • 20g bread flour
  • 95 ml water
Bread Dough
  • 200g bread flour
  • 32g caster sugar
  • 3g salt
  • 3g milk powder
  • 3/4 tsp instant yeast
  • 32g egg, beaten
  • 23g whipping cream
  • 20g fresh milk
  • 19g unsalted butter
Filling
  • 160g cream cheese, soften
  • 30g icing sugar
Toppings
  • 80g grated parmesan cheese
Cooking Directions
Bread
  1. For Tang Zhong, mix water with bread flour and cook over low heat in a pot.
  2. Stir constantly until it reaches 65 degree celsius or when it thicken (the time when you can see the bottom of the pot when stirring).
  3. Let tang zhong cool to room temperature before use.
  4. Mix all the ingredients under 'bread dough' (including tang zhong) except the butter. Knead until smooth and elastic (around 10 minutes).
  5. Knead in butter until fully incorporated (around 5-10 minutes).
  6. Cover the dough (you can use a clingwrap or pastry cloth; if you have none of these, just put it in a pot and cover with the pot cover) and place it in a warm place to let it undergo the 1st proofing, about 1 hour.
  7. Place the dough onto a clean floured surface. Punch down and divide the dough into 8 portions.
Fillings
  1. Mix together cream cheese and icing sugar until well combined.
  2. Divide into 8 equal portions.
  3. Set aside in refrigerator.
Assemble
  1. Wrap a portion of cream cheese fillings in each portion of dough.
  2. Let the dough undergo 2nd proofing until double in size.
  3. Egg wash the dough, sprinkle 10g of grated parmesan cheese on top and at the side of the bread.
  4. Baked at preheated oven at 190C for 15 minutes.
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用料
面包

汤种
  • 20 克 高筋面粉 
  • 95 ml水 
面团
  • 200 克 高筋面粉 
  • 32 克細砂糖 
  • 3 克 盐 
  • 3 克 奶粉 
  • 3/4茶匙快速乾酵母 
  • 32 克 全蛋液 
  • 23 克 忌廉(whipping cream 動物性鮮奶油)
  • 20克牛奶 
  • 19 克无盐牛油 
  • 160克奶油芝士 
  • 30克 糖粉
外馅
  • 80g Parmesan 乳酪

做法
面包
汤种
  1. 高筋面粉和水放到锅里,开小火,不停搅拌。熬成浓稠的糊状,盛出待温度降至室温方才使用
面团
  1. 把所有材料包括汤种(除了牛油)搅拌成面团,用手揉至面团光滑(大约10分钟)
  2. 加入已软化的牛油,继续揉约5-10分钟
  3. 把面团放在温暖处发酵至2-2.5倍大小(大约1小时)
  4. 用手按压面团,然后分割成大小均匀的10-12份
内馅
  1. 将所有材料混合在一起。
  2. 将内陷分成8份。
  3. 收入冰箱待用。
组合
  1. 将一份内馅包入一份面团里。收口。
  2. 第二次发酵直到双倍大。
  3. 涂上蛋液,将Parmesan 乳酪撒在面团上面。
  4. 放入已预热烤箱以190C烤15分钟。





Mexican Coffee Bun or Rotiboy Copycat 墨西哥咖啡面包

Mexican coffee bun, or more commonly known as Rotiboy in Singapore, Malaysia, and Indonesia, is a sweet bun with crusty coffee topping and butter filling. This bun was made popular by a malaysia based bakery named Rotiboy. Since then, many other copycat sprouted everywhere but nothing beat the original. If there is a Rotiboy around the corner, you can smell it from afar and you probably don't need to ask for direction in order to find the shop. Just follow that coffee scent!

Then one day, out of the blue all Rotiboy outlets closed down in Singapore. None of the copycat could satisfy my craving for Rotiboy and I would probably need to cross the border to Malaysia in order to get my hand on one of those. Solution? Get to work and make some for me and my family!

The coffee bun is best enjoyed while hot and fresh. For the original Rotiboy, I have had no luck in successfully heating up and enjoy one of those the next day. I found that the bread turned pretty dried up if kept overnight. Even if I had followed the instruction on the packaging to store and heat up the bread, nothing seems to help. By using my favorite Tang Zhong method, this bread stay soft even to the next day and by tossing the bread into the oven for less than 10 minutes, I am able to satisfy my craving for that crusty coffee topping again! 

Mexican Coffee Bun or Rotiboy Copycat 墨西哥咖啡面包
Makes 8 buns

Ingredients

Bread
Tang Zhong Starter Dough
  • 20g bread flour
  • 95 ml water
Bread Dough
  • 200g bread flour
  • 32g caster sugar
  • 3g salt
  • 3g milk powder
  • 3/4 tsp instant yeast
  • 32g egg, beaten
  • 23g whipping cream
  • 20g fresh milk
  • 19g unsalted butter
Filling
  • 56g butter, divided into 8 portions
Toppings
  • 66g butter
  • 66g sugar
  • 56g egg, beaten
  • 2 tsp instant coffee powder dissolved in 1 tsp warm water
  • 66g flour
Cooking Directions
Bread
  1. For Tang Zhong, mix water with bread flour and cook over low heat in a pot.
  2. Stir constantly until it reaches 65 degree celsius or when it thicken (the time when you can see the bottom of the pot when stirring).
  3. Let tang zhong cool to room temperature before use.
  4. Mix all the ingredients under 'bread dough' (including tang zhong) except the butter. Knead until smooth and elastic (around 10 minutes).
  5. Knead in butter until fully incorporated (around 5-10 minutes).
  6. Cover the dough (you can use a clingwrap or pastry cloth; if you have none of these, just put it in a pot and cover with the pot cover) and place it in a warm place to let it undergo the 1st proofing, about 1 hour.
  7. Place the dough onto a clean floured surface. Punch down and divide the dough into 8 portions.
Topping
  1. Mix together all ingredients.
Assemble
  1. Wrap a portion of butter filling in each portion of dough.
  2. Let the dough undergo 2nd proofing until double in size.
  3. Pipe the topping on the bread.
  4. Baked in preheated oven at 190C for 15 minutes.
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墨西哥咖啡面包
做8个面包
用料
面包

汤种
  • 20 克 高筋面粉 
  • 95 ml水 
面团
  • 200 克 高筋面粉 
  • 32 克細砂糖 
  • 3 克 盐 
  • 3 克 奶粉 
  • 3/4茶匙快速乾酵母 
  • 32 克 全蛋液 
  • 23 克 忌廉(whipping cream 動物性鮮奶油)
  • 20克牛奶 
  • 19 克无盐牛油 
  • 56g 牛油,分成8份
外馅
  • 66克黄油 
  • 66克糖 
  • 56克鸡蛋,打散 
  • 2茶匙速溶咖啡粉 溶于1茶匙温水
  • 66克面粉

做法
面包
汤种
  1. 高筋面粉和水放到锅里,开小火,不停搅拌。熬成浓稠的糊状,盛出待温度降至室温方才使用
面团
  1. 把所有材料包括汤种(除了牛油)搅拌成面团,用手揉至面团光滑(大约10分钟)
  2. 加入已软化的牛油,继续揉约5-10分钟
  3. 把面团放在温暖处发酵至2-2.5倍大小(大约1小时)
  4. 用手按压面团,然后分割成大小均匀的8份
外馅
  1. 将所有材料混合在一起。
组合
  1. 将一份内馅包入一份面团里。收口。
  2. 第二次发酵直到双倍大。
  3. 将咖啡外馅挤在面团上。
  4. 放入已预热烤箱以190C烤15分钟。




    Almond Tuiles 杏仁瓦片

    There were still some leftover egg whites from making Portuguese egg tart. The egg whites had been idling in the fridge for a couple of days and I finally found a recipe to exhaust 'em all.

    Almond Tuiles 杏仁瓦片

    These tuiles are thin, crispy, and taste just like store-bought. My oven is small, hence we spent hours baking these thin tulles, and finish them within hours too...

    Recipe adapted from Carol 自在生活


    Almond Tuiles

    Ingredients
    • 100g sliced almond
    (A)
    • 2 egg whites
    • 50g caster sugar
    • 1/8 teaspoon salt
    • 40g cake flour, sifted
    • 24g butter, melted
    Cooking Directions
    1. Mix (A) together until well combined. Mix in sliced almond.
    2. Store in fridge covered for 30 minutes.
    3. Take half spoon of batter and lay flat on baking sheet (try to get it evenly distributed so that the color will be even after baked, especially the middle part. It is best not to overlap any almond slices).
    4. Bake at preheated oven at 130C for 15-20 minutes.

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    杏仁瓦片状饼干
    主料
    • 100克杏仁片
    (A)
    • 2蛋清
    • 50克砂糖
    • 1/8茶匙盐
    • 40克蛋糕粉,过筛
    • 24克黄油,融化
    做法

    1. 混合(A)在一起。拌入杏片。
    2. 储存在冰箱,盖着,30分钟。
    3. 拿大约半汤匙面糊,铺平在烤盘(尽量把它均匀分布,这样的颜色会平均,特别是中间的部分。最好不重叠杏仁片)。
    4. 在预热烘箱中烤130℃15-20分钟。

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