(A)
plain flour 160g
butter 55g
sugar 25g
water 40g
plain flour 160g
butter 55g
sugar 25g
water 40g
1. Leave butter in room temperature
2. Combine all dry ingredients, mix in butter then water
3. Knead the dough until it becomes shiny, wrap with cling wrap and put in fridge for 30 mins
(B)
cake flour 125g
matcha powder 5g (for matcha pastry) or few drops of yam colouring (for yam pastry)
butter 65g
red bean paste or yam paste 200g (I bought from phoon huat)
1. Combine all dry ingredients, mix in butter then water
2. Knead the dough until it becomes shiny, wrap with cling wrap and leave aside
After you have done with (A) & (B)
1. Separate yam paste or red bean paste into 16 portions, about 12.5g each and set aside
2. Separate dough (A) & (B) into 8 portions
3. Flatten (A) and place dough (B) into (A), wrap and seal
4. Flatten the combined dough again with seal end face down
5. Roll it up, cover it with cling wrap and let it rest for 15 mins
6. Roll it again (see the link below) and roll it up and let it rest for another 20 mins
7. Cut each roll into 2
8. With the cut end up, flatten it
9. Flip it over, place yam paste or red bean paste, with the cut end facing outside
10. Seal and shape it, seal end face down
11. Bake at 180 degC for 25 - 30 mins or until the skin is crispy
How to roll the dough
http://caroleasylife.blogspot.com/2009/09/blog-post_2.html
Note:
1. I steamed yam paste before I use it
2. My yam pastry burst at 22 mins, you need to keep a look out
3. Green tea powder can be purchased from NTUC finest, Isetan Orchard or phoon huat. I got mine from Sheng Siong but I don't like it
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/697079557027790/
2. Combine all dry ingredients, mix in butter then water
3. Knead the dough until it becomes shiny, wrap with cling wrap and put in fridge for 30 mins
(B)
cake flour 125g
matcha powder 5g (for matcha pastry) or few drops of yam colouring (for yam pastry)
butter 65g
red bean paste or yam paste 200g (I bought from phoon huat)
1. Combine all dry ingredients, mix in butter then water
2. Knead the dough until it becomes shiny, wrap with cling wrap and leave aside
After you have done with (A) & (B)
1. Separate yam paste or red bean paste into 16 portions, about 12.5g each and set aside
2. Separate dough (A) & (B) into 8 portions
3. Flatten (A) and place dough (B) into (A), wrap and seal
4. Flatten the combined dough again with seal end face down
5. Roll it up, cover it with cling wrap and let it rest for 15 mins
6. Roll it again (see the link below) and roll it up and let it rest for another 20 mins
7. Cut each roll into 2
8. With the cut end up, flatten it
9. Flip it over, place yam paste or red bean paste, with the cut end facing outside
10. Seal and shape it, seal end face down
11. Bake at 180 degC for 25 - 30 mins or until the skin is crispy
How to roll the dough
http://caroleasylife.blogspot.com/2009/09/blog-post_2.html
Note:
1. I steamed yam paste before I use it
2. My yam pastry burst at 22 mins, you need to keep a look out
3. Green tea powder can be purchased from NTUC finest, Isetan Orchard or phoon huat. I got mine from Sheng Siong but I don't like it
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/697079557027790/