To make it, I followed Florence Lin’s basic recipe for flaky pastry and sorta did my own thing for the red bean paste. Damn. Did I fool my family? Now what’s left is finding out how they turned out on the inside…, The Verdict I took a shortcut and used canned red bean paste.Ingredients:(Pastry Dough A)114 grams of high gluten flour61 grams of low gluten flour25 grams of powdered sugarsalt32 grams of unsalted butter30 grams of lard85 grams of water(Pastry Dough B)100 grams of unsalted butter200 grams of low gluten flour25 grams of red bean pasteThe recipe is based on Vee's Tea Room - Taiwanese Taro Pastry:http://veestearoom.blogspot.com/2011/03/taiwanese-taro-pastry.htmlThank you for your viewing!
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It should look like the bottom right.
The thing that didn’t work, though, was the plumped raisin “yolk”.
So use more oil for the water dough if you think you need it. If you do, let me know how yours turn out! Just carry on reading to find out , Preparing the Dough and Filling Those are the layers of regular dough and oil dough, which will end up creating the awesome flakiness we’re going for. So easy and animal free well-baked tops!
When it came to wrapping the red bean paste, the dough was so stiff I literally had to put my weight into flattening them, only to have some of the top layers peeling or flaking off! Beside red bean paste, you could also do lotus paste, black sesame-red bean paste, mung bean paste or pretty much anything you could make into a paste! Form a well in the flour, and add ¾ cup of lard. Well, maybe I should tell you that my family — and mother in particular — doesn’t quite the understand the concept of positive feedback. The end result is on the right.
You then use the result to make all kinds of deliciousness. Most people do prefer the sweeter flavours, and I get that. The “red bean” itself is the azuki bean. Meanwhile, for the dyed water, I took a beet and boiled it until the water turned a deep red like on the bottom right. But for the very recent moment (yesterday till today), I’ve become quite intrigued in making these local pastries. That’s what he said. Since egg washes are completely out of the question for vegan baked goods like bread buns and pies, I thought I would have to content with anemic looking baked goods as the norm. If I were to redo this, I may make the pastry larger and add more raisins to make that work. 10. Take a closer look at the flaky layers in the pictures below…. Like #SFF? Maybe it’s also because of the Beh Teh So my aunt gave me recently that caught my attention with its baked and crispy, flaky pastry without an excess of oiliness that we associate with eating them. Also, to show you how much trouble I had wrapping the fillings, I’ve turned the bottom up the last one.
…when they baked, the red dye from the beet must have denatured, turning the pastries a dull brown. Try it, and, if you do, let me know how it goes! Taiwanese Red Bean Pastry - A Popular Taiwanese DessertTaiwanese pastries are known for having flaky crusts with thin, near-transparent layers.
Then flatten it out again lengthwise and roll up again into a cigar. Or so I thought. Your final product should be at the bottom. Your regular dough should turn a lovely fuchsia. Then, paint onto the tops of whatever it is you’re baking! Please make sure the water covers all the beans. I hope my pictures don’t make it look too deceptively easy.
Once you’re done with the second cigar, you flatten the dough one last time, place your red bean filling in the middle and enclose, pinching and sealing the tops. Sigh.
Be sure to admire your handiwork (image right centre). Next time I will definitely be more bold and use 100% EVOO or other beneficial oils like coconut oil or cocoa butter for more decadence and will also consider using whole wheat pastry flour. And when I pointed out that I made those for her. 3.
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