Petitchef

Red Bean Biscuits ~ 'Tau Sar Paeng'



I made these 'Tau Sar Paeng' based on the recipe of my   Salted Egg Pastry,   but used  red bean paste as filling as the name suggests.   Can pass off as kaya puff, but when you bite into it, then you'll see!























Looks yummy?  I enjoy looking at the layers of pastry.  Now, all I need is a hot cup of Chinese tea to enjoy the fruits of my labour ........... Join me!



Ingredients          (Makes 9 pieces)



Water dough  

160 gm plain flour, sifted
10 gm caster sugar
1/4  tsp golden syrup
40 gm shortening
50 ml water
1/8  tsp salt
Oil dough

130 gm plain flour, sifted
60 gm shortening
Filling

Red bean paste, store bought
Egg glaze  - 1 egg yolk + 1 Tbsp water + a wee bit of salt



Method  - Water dough

In a mixing bowl, mix the sifted flour with sugar and salt.  Add in golden syrup and shortening. Mix till well combined.  Slowly add in the water and knead to a soft dough till it doesn't stick to the hands.  Let dough rest for 30 mins., covered with a damp cloth.
Oil dough

Mix the sifted flour and shortening, knead to a soft dough till it doesn't stick to the hands.  Let dough rest for 30 mins., covered with a  damp cloth.
To assemble

Divide water dough into 30 gm each and roll into a ball.
Divide oil dough into 20 gm each, roll into a ball.
Wrap the oil dough inside the water dough, shape into a ball.
Roll out, then roll up like a swiss roll.
Roll out the swiss roll horizontally.
Add in the red bean paste in the lower half of the dough, say about 2 tsp, apply egg white around the outer edges of the whole piece of dough, then fold the top half over the bottom half of the dough.  Ensure that the sides are sealed properly and shape the dough into a triangle.
Apply egg glaze, twice, sprinkle on some sesame seeds.
Bake in a preheated oven @ 180 deg.C for 25 mins. or till golden brown.
Let cool on tray for 5 mins. before removing them onto a wire rack to cool completely.


I'm submitting this post to  Muhibah Malaysian Monday ..... Check it out 'Here'.

















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