TAU SAR PIAH

Very flaky tau sar piah ,I make this myself  and I didn't know is was that easy to make at home. Well,
I will make this again,and make the salty filling for this tau sar piah.This is a sweet mung bean filling
recipes from victoria bakes.

TAU SAR PIAH

Ingredients; water pastry
100g all purpose flour
50g shortening ( I used lard)
50g water

Ingredients;oil pastry
100g plain flour
65g shortening ( I used lard)

For filling;
200gmung bean soaked overnite,steamed and mashed
125g fine sugar
100g cooking oil
1 tsp salt
3/4 tsp white pepper
5 shallot sliced thinly

Direction;
1.start by preparing filling;combine sugar,salt ,mashed mung bean and white pepper in a large bowl,mix well.
2.heat oil in wok,stir fry the shallot till fragrant and lightly browned.remove fried shallot and chop to   pieces and grind it then set aside for later use.(use the same oil for frying the mung bean)
3.stir in  the mung bean mixture,stir fry till becomes dry and able to form a ball.remove from heat
and stir in the fry shallot,mix well.cool completely .Divide the filling into 6 portion.
making the pastry skin;
1.Mix all ingredients of water pastry in a bowl,mix and knead into a soft ball doughDivide into 6 ball
and set aside.Repeat the same for oil pastry.
2.wrap a portion of oil pastry with water pastry,seal edges and shape into ball.
3.flatten with rolling pin into a long oval shapes,swiss roll the dough,repeat this process for 3-4 times.
4.after the final roll out into a long oval shape,swiss roll the dough,repeat this process for 3-4 times.
after the final roll out,roll dough into a round disc and place portion o filling on top and seal edges and shape into a ball,flatten lightly with a rolling pin chop with desired stam red colouring.Preheat the oven at 180 c and bake for 20-25 minutes.Remove from oven and let cool
Note;lightly flour your hand when handling the dough if it too soft.