Mung Bean Paste Chicken Floss Pastry 鸡丝豆蓉酥

► Facebook Page: https://www.facebook.com/KathrineKwaBakingTutorial/?epa=SEARCH_BOX
► Blog: https://kathrinekwa.blogspot.com/
► Instagram: https://www.instagram.com/katherinekwa/
► Support my recipe book :https://kathrinekwa.com/

Water dough ingredients 水油皮材料 :

300g plain flour （纯面粉）
40g icing sugar （糖粉）
120g shortening （白油）
140g water （水）

Oil dough ingredients 油酥材料 :

240g low protein flour （低筋面粉）
120g shortening （白油）

Filling 馅料:

800g Mung Bean Paste ( divide into 16 portions )
Mung Bean Paste/Mung Bean Filling 绿豆沙馅
https://youtu.be/6-V6kl7rsOI
（1 egg add a pinch of salt beaten lightly, for glazing ）

Steps

1. To make pastry, mix water dough and oil dough ingredients into a soft dough separately. Next, divide the water dough and oil dough separately into 16 portions evenly, rest them for 20 minutes.

2. Wrap each oil dough with a portion of water dough, press lightly, then roll out into rectangle shapes, and roll up. (repeat 2 times.)

3. Press the dough lightly, roll out to flatten the dough into round pieces, wrap in a portion of mung bean filling and 2 tbsps chicken floss, form it into round shape, then press lightly.

4. Bake in the preheated oven at 180C for 15 minutes. Remove and leave about 15 minutes until slightly cool. Glaze with beaten egg , return into the oven and bake for another 15-20 minutes until golden brown.

豆沙饼 Tao Sah Piah：
https://www.youtube.com/watch?v=mvJBF2DCaCs&t=29s

Видео Mung Bean Paste Chicken Floss Pastry 鸡丝豆蓉酥 канала Kathrine Kwa