Tau Sar Piah （豆沙饼)

Ingredients (100 pieces):

Dough A
230g Flour
130g oil (reduced it to 100g)

Dough B
460 g Flour
250g Oil (reduced to 200g)
180g water
1 tsp vinegar

Filling
180g oil
10 – 15 shallots – thinly sliced
300g sugar (reduced to 200g)
3 tsp salt
3 tsp white pepper
600g mung beans

Steps:

Fillings

1. Soak the beans for at least 2 hours, steamed and mashed.
2. Add sugar, salt & white pepper to the mashed beans.
3. Heat oil, fry the shallots till brown and fragrant
4. Pour in the bean mixture. Fry till mixture dry and you are able to form balls with it.
5. Divide filling into 100 pieces. (instead of dividing into a 100 pieces, i measured 15g filling portion for each tau sar piah)

Pastry Skin

1. Mix ingredients for dough A together.
2. Wrap dough with cling wrap and set it aside for 30mins.
3. Divide into 100 pieces
4. Mix Ingredients for dough B together
5. Wrap dough with cling wrap and set it aside for 30mins.
6. Divide into 100 pieces

Assemble

1. Take a portion of Dough B and wrap it around Dough A.
2. Flatten it and roll it up.
3. Flatten again and roll up.
4. Flatten and wrap the filling in it.
5. Brush with egg wash and top with sesame seed.
6. Bake for 25-30mins in 175 degrees oven or till golden brown.

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