Mini Kaya Puff

Ingredients :

Water dough **

200gm all purpose flour
120gm water
60gm shortening
2tbsp sugar

- combine everything together to make a dough. Rest for 10mins.
- divide in 20gm per pce.


Oil dough***

140gm all purpose flour
1tbsp custard powder
110gm butter

- combine everything together to make a dough. Rest for 10min.
- divide in about 10gm per pce.

- place an oil dough inside to the water dough.

- use roling pin to roll the dough flat.

- roll up the pastry in swiss roll style, and roll flat again.

- final roll up the pastry in swiss roll style again, and leave aside.

- then cut the pastry in half and roll out flat into oblong shape.

- place in the kaya jam and fold into half.

- pleat the edges neatly so that kaya jam won't leak out.

- place the pastry onto the baking tray and brush with egg wash.
- bake at 185'c for 25mins untill golden brown.

- here you are, hot and crispy kaya puff. Hm...m..Look so yummy!!!