豆沙饼 ~ Chinese Mung Bean cookies (Tau Sha Piah)
Kit Wai's kitchen
Kit Wai's kitchen
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Ingredients

  • 材料:
  • 400 g 绿豆瓣
  • 1 小匙 白胡椒粉
  • 100 g 食油
  • 250 g 砂糖
  • 10 颗小葱(切细,油炸,磨碎)
  • 水皮:
  • 250 g 面粉 ( 过筛 )
  • 65 g 白油
  • 1/2 小匙 砂糖
  • 油皮:
  • 125 g 面粉
  • 35 g 白油
  • 35 g 食油
  •  
  • Ingredients
  •  
  • Filling
  • 400 g peeled mung beans (soaked overnight,
  • steamed and mashed)
  • 1 tsp white pepper
  • 2 tsp salt
  • 250 g fine sugar
  • 100 g cooking oil
  • 10 shallots (sliced thinly)
  •  
  • Dough A
  • 250 g sifted all-purpose flour
  • 65 g shortening
  • 120-130 ml water
  • 1/2 tsp fine sugar
  •  
  • Dough B
  • 125 g flour
  • 35 g shortening
  • 35 g cooking oil
  • 4. Remove from heat and stir in fried shallots.
  • Cool completely, divide and shape filling into 34 equal portion balls (around
  • 20-22 g).

Instructions

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