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 i love beh teh sor… do you? but in china, i haven’t see this around, so make lah… I was a little disappointed with the colour of the filling, but the aroma and taste? i think SD has done a wonderful job tuning it to the traditional taste… my hubby, tried one of these during lunch (just after i baked these), and INSISTED to take the entire batch to office… ヾ(＾-＾)ノ
Chinese Flaky Pastry adapted from Cafe of the East Ingredients (i tuned the original recipe to make 15 puffs) Water Dough
90g bread flour
90g cake flour
37.5g icing sugar
67.5g butter
53ml water (adjust as necessary) Lard Dough
90g cake flour
45g lard Filling recipe adapted from here Ingredients (makes 15 portion of filling) 100g brown sugar
30g maltose
20ml shallot-flavoured oil (oil from frying the shallot)
5 tbsp (about 50g) cooked glutinous rice flour
2 tbsp (about 20g) cornflour
60ml water
1 tbsp fried shallot, pounded
1 tsp black sesame seeds, pounded 酥皮食材 （可做 15個(gè)） 水油面
面包粉 90克
蛋糕粉 90克
糖粉 37.5克
黃油 67.5克
水 53毫升（適量調(diào)整） 油酥面
蛋糕粉 90克
豬油 45克 內(nèi)陷（15份）
黃糖 100克
麥芽糖 30克
蔥油 20毫升（也就是炸小蔥頭的油）
糕粉 5大匙（約 50克）
粟粉 2大匙（約 20克）
水 60毫升
炸蔥頭 1大匙,，敲碎
黑芝麻 1小匙，敲碎 Directions/做法
– prepare filling by mixing all ingredients together to obtain a soft dough. divide into 20g pieces each (about 15 portions) and set aside
事先準(zhǔn)備內(nèi)陷～所有食材混合成團(tuán)。分割成 15等份，約 20克一份。待用 – begin to prepare flaky pastry ~ make water and lard dough separately. rest the water dough for 15-20 mins before using
準(zhǔn)備酥皮～ 水油皮和油酥皮食材各自混合,。水油皮需靜置 15-20分鐘 – divide into 15 portions each and make sure both dough have about the same pliability/flexibility
面團(tuán)各分割成 15克等份并確保各面團(tuán)柔軟性是一致 – wrap lard dough into a portion of water dough and do the necessary rolling to get the layering. refer to this link for rolling instructions (up to step 11)
將一份油酥皮裹入水油皮，并搟出卷起,。準(zhǔn)備酥皮的步驟可參考此鏈接 （至圖11） – all in all, you should be doing 2 swiss-rolling process of the dough. rest dough for 15 mins after final roll up
搟平卷起步驟共兩次,、最后一次卷起修面 15分鐘 – roll a portion of dough into a flat disc and wrap a portion of filling into it
取一份面團(tuán)，搟平成圓面皮,、裹入一份餡料,、封口 – flatting each patty slightly with palm and bake in preheated oven of 210 degrees C for 12-14 mins
將裹入內(nèi)陷后的面團(tuán)用手掌稍微壓下，送入預(yù)熱至 210攝氏度烤箱烤 12-14分鐘既可 Personal notes/溫馨小貼士:  – i used 50g light brown sugar, and 50g organic coconut palm sugar. i substituted corn flour with tapioca starch
我用了 50克黃糖,、50克有機(jī)椰子花糖,。粟粉以木薯粉替代
– i melted the maltose inside 60ml of hot water before using
使用麥芽糖前，我將其融入于食譜中60毫升的水 （我用了熱水） – not sure if i did something wrong for the filling, but after mixing everything together, i got a very wet batter. i had to add a handful of cooked glutinous rice flour/tapioca starch to get it into a soft dough. the picture makes the filling look dry but it actually isn’t.. it’s very chewy and soft…
不曉得哪兒出錯(cuò)了,，不過(guò)內(nèi)陷混合后,，面團(tuán)非常濕。我需另加幾手木薯粉才能和面,。圖片中內(nèi)陷看似干,，其實(shí)非常軟并有粘性 – i had to bake my patties for 20 mins before they started to brown evenly
我的香餅用了 20分鐘烘焙才均勻上色  very very flaky pastry… accompanied with a slight chewy filling…. this is one snack that makes you go mmmmmmm… (∩???∩)
Pollution index: 66 (good)
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