Tau Sar Pia

This is the second time I tries this recipe, thanks for LBT ( one group of baking from around Indonesia ) because I can make and fix the that's recipe, where I think there are still many shortcomings the dough is too dry and cracked skin if on roller 

*44 portion 

Water dough ingredient : 

- 300 gr plain flour 

- 100 gr oil 

- 90 gr water

Oil dough ingredient :

- 150 gr plain flour 

- 30 gr shortening/ margarine

- 40 gr oil

Filling ingredient :

- 150 gr mung bean

- 10 shallot ( peel & slice )

- 80  gr sugar 

- 1/4 cup oil

- 1tsp 

Method :

1. To make filling :

- heat the oil add shallot slice and fry until golden brown, remove dan drain, set aside. 

Soak yellow mung bean into the water abou 3 hour or over night, remove drain and rinse , steam it at medium heat for 30 minut or until cooked and soft, Put into food processor, add in Fried shallot process till finely paste, remove and set aside.

- heat the wok with the remaining oil, put mung bean paste in to the wok, fried and Stir in mung bean till well combined. Continue to stir-fry until the mixture is slightly dry and able to form a ball, divide 12 gr each. 

2. To make pastry :

- Mix water dough Ingredient and oil dough ingredient separately until the soft dough is form, divide water dough 10 gr each and oil dough 5 gr each. 

- wrap oil dough with the portion of water dough, roll out into rectangle shape, then roll up repeat 2 time. 

- flatten the dough, put in some mung bean filling, wrap well and form into round shape, brush the surface with a little egg York, bake in the preheated oven 170 C fo about 30-50 minuet or Until golden brown, ready to serve 

For step by step plz followe this photo below