Monday, July 11, 2011

豆沙饼 (Tau Sha Piah)

想做这豆沙饼很久了。只是觉得这不可能是个简单的任务。

拖了好久好久才决定,试吧!

知道Angie (安琪玲的天空能够)她是这豆沙饼的能人,于是向她拿食谱。

她一做这豆沙饼就是100粒,这数目不少啊!

再来,分割油皮和水皮成小小的分量根本就是难差。

我自认没这么多耐性站在那里包100粒,所以做成比较大的;

心想这样可以快点收工。可是最后也罚站了很久。

如果你是经常买那小小的龙珠饼来吃,那我可以告诉你,那钱花得很值得啦!

真的,那功夫和时间,怎样算都是值回本的。

下次吃豆沙饼时,别忘了祝福那做饼的师傅了。

对Angie,我要说,你真的好勤劳,如果我再战豆沙饼的话,还是会选择做大粒的。

食谱请参考安琪玲的天空 (Angie 其实也忘了原食谱取自谁,所以其实我也不便放上食谱。但是既然我已经放上网了,就请原作者见谅了)。


材料:



  • 400克绿豆瓣,1 1/2 小匙白胡椒粉,100克食油,2 小匙盐, 250克砂糖


  • 10颗小葱(切细,油炸,磨碎)


  • 水皮:250克面粉,65克白油,120-130毫升水,1/2小匙砂糖


  • 油皮:125克面粉,35克白油,35克食油

做法:




  1. 将绿豆浸一夜,滤干水分,蒸至熟,压成泥。


  2. 加入砂糖,盐和白胡椒于做法1里。


  3. 热油,炸香葱头,过滤油,磨碎炸好的葱头。


  4. 热油,加入绿豆瓣和葱头碎,炒至干。待冷。分成34份,每份约20-22克)


  5. 水皮:把所有材料搓匀,静置20分钟。


  6. 油皮:把所有材料搓匀,静置20分钟。


  7. 油皮和水皮分割成34份。再用一份水皮面团裹入一份油皮面团。


  8. 把小面团压扁,杆长,从下至上卷起如瑞士卷,重复2回。


  9. 再擀成圆形,裹入豆沙馅料,收口朝下,表面涂蛋黄。


  10. 预热烤箱180C,烤20分钟。

Ingredients:



  • Filling: 400g peeled mung beans (soaked overnight, steamed and mashed), ,1 1/2tsp white pepper, 2tsp salt, 250g fine sugar

  • 100g cooking il, 10 shallots (sliced thinly)

  • Dough A: 125g flour, 35g shortening, 35g coking oil

  • Dough B: 250g sifted all-purpose flour, 1/2 tsp fine sugar, 65g shortening,120-130ml water
Method:



  1. Filling: 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 r 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).


  5. 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.


  6. 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.


  7. Roll it out into a circle and place the filling at the center. Bring all edges together and pinch to seal.


  8. egg wash and bake in preheated oven at 180 degree C for 20 minutes or till golden brown.

17 comments:

  1. 哇。。。。好厉害哦!
    这也能做,我很喜欢吃,尤其是是咸豆沙饼~

    ReplyDelete
  2. 哦!你好棒哦!这个你也会。

    ReplyDelete
  3. You never fail to amaze me with your skills Jane! Wow!

    ReplyDelete
  4. 是自然光线吗?
    照片很扑实漂亮呢^^

    ReplyDelete
  5. 我喜欢吃豆沙饼:))
    不知道今年有没有时间做

    ReplyDelete
  6. Thanks for sharing, your tau sha piah looks very good.

    ReplyDelete
  7. 连豆沙饼都自己做,厉害。

    我很喜欢吃槟城著名小小粒的豆沙饼但是没想过要自己做。

    ReplyDelete
  8. WOW, this look exactly like Penang TSP, actually i was thinking to do this at home too, but think of the tedious steps and also because I still not familiar with water dough and oil dough method, it hold me. Anyway, I must try this one day. friend, you did a great job here.

    ReplyDelete
  9. Wa,你是厉害的咯!你做的豆沙餠就和外面买的一样!!好了得。

    ReplyDelete
  10. 你不必羡慕茄子的巧手,因为你的也是啊。赞!

    ReplyDelete
  11. 你做得很美涅!
    看你做就好。我要吃去外面买。^^

    ReplyDelete
  12. 看了很赞,决定择日来做,成了肯定pos一盒给你,可是相信还没到你家就给kastam 啃了。。呵呵呵

    ReplyDelete
  13. 我又来搬食谱了!
    至于什么时候开工,
    就不得而知了!呵呵~

    ReplyDelete
  14. Hi Jane

    Your tau shah piah looks so yummy. Thanks for sharing.

    ReplyDelete
  15. 请问那个粉团可不可以做大份后再分小份呢?

    ReplyDelete

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