I guess you know what’s coming after the red bean paste post yesterday. And now I’m even obsessed with pleating the dough on this pastry the same method I did with the steamed buns. LOL. It’s much easier to do that with the pastry dough however. With no further comment, I present to you the red bean paste pastry 😉 Imagine your afternoon tea snack with one of these little pastries. Life is wonderful!
RED BEAN PASTE PASTRY / TAU SA PIAH (15 pieces)
We need to make two different doughs for this, but they are incredibly easy. I think I mentioned before that i’m not a baker and I managed to whip this out. What does that tell you ? 😉
DOUGH 1
1/2 cup of all-purpose flour
4 Tbsp of shortening
DOUGH 2
1/2 cup of all-purpose flour
2 Tbsp of powdered sugar
2 Tbsp of shortening
1 egg (beaten)
White sesame seeds
COOKING METHOD:
1. Knead each dough 1 and 2 separately until they are smooth and not sticky, you may need a little more extra flour to reach that consistency, but not a whole lot more
2. Cover both doughs and let them sit for around 20-30 minutes. Divide dough 1 into 15 equal portion of small balls and do the same with dough 2. You will end up with 30 small doughs. Keep them separate so you can recognize which is which
3. Flatten dough 1 out a bit with the palm of you hand. This dough is rather stretchy and easy to work with and place dough 2 in the middle of dough 1 and wrap dough 1 around it. So two doughs become one now. Repeat for the rest of the small doughs
4. Roll this individual dough out into a 4-5″ diameter circle. Spoon about 1 1/2 to 2 tsp of red bean paste onto the middle of the dough. Wrap the dough around it. You can even pleat some pattern on them if you want
5. Preheat oven to 350 F. Use the beaten egg as an egg wash and brush over individual pastry and sprinkle some sesame seeds on top
6. Bake in the oven for 40-45 minutes. You need to watch out while baking them because you may need less or more time. With my oven, I need 45 minutes to get them to golden brown like shown in the photos
