Malaysian Version Sambal Chinese Pastry 叁巴酥饼
Ingredients for Pastry Dough :
(A)
120gm all purpose flour
15gm icing sugar
25gm cold butter, chopped
20gm shortening
70ml cold water
(B)
110gm all purpose flour
70gm shortening
*Homemade Dou yong filling : 500gm
(divide into 10 portions 50gm each)
* 1 small jar of Heng's sambal
Method :
(1) in one bowl, combine ingredients (A) except water, rub butter & shortening in dry ingredients till well cooperated. Then add in water to form a non-stick soft.dough. Knead to smooth then set aside.
(2) in another bowl, combine ingredients (B) till everything well cooperated then divide into 10 portions.
(3) at the same time, divide dough (A) into 10 portions as well, then wrap ingredient (B) into (A) and sealed to form a ball. And leave aside to rest for 20 minutes
(4) for further rolling method, please refer here, Chinese Pastry, or here.
(5) now, press both end of the pastry dough into center then flatten it by rolling it into round shape.
(6) spoon in a teaspoon of sambal place into dou yong filling, then sealed.
* Tips : keep sambal onto kitchen towel to reduce oil, before used.
(7) now, wrap dou yong with pastry dough and sealed it, brush the surface with water then coated with sesame seeds.
(8) place the sealing part by facing down then slightly flatten it with the rolling pin.
(9) transfer filled dough to a greased baking tray then bake at preheated oven 185'-190'C for about 20 minutes or till nicely brown.
120gm all purpose flour
15gm icing sugar
25gm cold butter, chopped
20gm shortening
70ml cold water
(B)
110gm all purpose flour
70gm shortening
*Homemade Dou yong filling : 500gm
(divide into 10 portions 50gm each)
* 1 small jar of Heng's sambal
Method :
(1) in one bowl, combine ingredients (A) except water, rub butter & shortening in dry ingredients till well cooperated. Then add in water to form a non-stick soft.dough. Knead to smooth then set aside.
(2) in another bowl, combine ingredients (B) till everything well cooperated then divide into 10 portions.
(3) at the same time, divide dough (A) into 10 portions as well, then wrap ingredient (B) into (A) and sealed to form a ball. And leave aside to rest for 20 minutes
(4) for further rolling method, please refer here, Chinese Pastry, or here.
(5) now, press both end of the pastry dough into center then flatten it by rolling it into round shape.
(6) spoon in a teaspoon of sambal place into dou yong filling, then sealed.
* Tips : keep sambal onto kitchen towel to reduce oil, before used.
(8) place the sealing part by facing down then slightly flatten it with the rolling pin.
(9) transfer filled dough to a greased baking tray then bake at preheated oven 185'-190'C for about 20 minutes or till nicely brown.
