This is another work under 吃饱饭没事做 (Having nothing better to do after being fed). I just like to try out making this "Tau Sha Piah" even i can easily buy this from the outside shops...when this biscuit hot came out from oven, it tastes like the one which is selling in the shop as it is very flaky and smells good !
But, the tedious steps, repeat the rolling steps for each of the small biscuit..
Homemade Tau Sha Piah (Flaky mung beans biscuits) 豆沙饼
(recipe source: as seen in Jane’s corner who adapted from 安琪玲的天空)
400g peeled mung beans (soaked overnight, steamed and mashed),
1 1/2tsp white pepper
250g fine sugar
100g cooking oil, 10 shallots (sliced thinly)
Dough A (oil dough)
35g cooking oil
Dough B (water dough)
250g sifted all-purpose flour
1/2 tsp fine sugar
1. Combine sugar, salt, and mashed beans in a large bowl. Mix well.
2. Heat oil in wok or pan. Stir-fry the shallots till fragrant and lightly browned, removed fried shallot and chopped into small pcs and grind it, set aside for later use.
3. Stir in the bean mixture, stir-fry on low heat till it becomes dry and able to form a ball.
4. Remove from heat and stir in fried shallots. Cool completely, divide and shape filling into 34 equal portion balls (around 20-22g).
To make Tau Sha Piah
1. Prepare dough A and B separately using the same method. Bring together all ingredients for each dough, mix well and knead to form soft dough. Cover and let them rest for 20 minutes. Divide and shape each dough into 34 equal portion balls.
2. Wrap dough A with dough B. Roll it out into long rectangle shape. Then roll up the dough like the swiss roll. Repeat this step twice.
3. Roll it out into a circle and place the filling at the center. Bring all edges together and pinch to seal.
4. Egg wash and bake in preheated oven at 180 degree C for 20 minutes or till golden brown.
Think twice before you want to try this out, find one day you are really free and nothing to do..very tedious steps indeed..I will also think twice before I will make this again, hehehe....