My younger boy wanted his favourite Chinese Pastry, beh teh soh/heong piah (马蹄酥) as his early birthday treat from me this year so I made them into the likeness of the newest addition of plushie in our family --- seal with a disapproving look!
Here's a closer look at the bite-cross-section!
I adapted the recipe from Yeo Min's Chinese Pastry School cookbook.
You may find a video of the process and the full recipe over here:
I will just share the ingredient list over here for your convenience but so check out the reel for the method.
I accidentally used 4-5g more oil for the water dough so it was much softer than the oil dough. It still turned out well but don't make the same mistake as me!
马蹄酥 (Ma Ti Su) Seal
(Makes about 12 seals)
Filling:
70g sugar (caster or light brown)
110g maltose
1 tbs toasted white sesame seeds
20g shallot oil
2g salt
30g cooked glutinous rice flour
Oil dough:
100g plain flour
50g vegetable shortening
Water dough:
140g plain flour
20g sugar
16g neutral oil
8g shallot oil
70g warm water
10g maltose
1/8 tsp salt
Maltose wash (may replace with egg wash):
1/2 tsp maltose
1/2 tsp instant coffee (optional, to add slight brown naturally)
10g hot water
1 drop brown gel colouring
Glue:
1 tsp plain flour
2 tsp water
Other:
Dark brown non pareils/ chocolate Crispearls
Black edible marker
Here's how the assembled pastries look before baking...
Thank God the boy gave his seal of approval 🤭! These are yummy when eaten warm after re-toasting to get the filling oozy and crust crisp again.
... and after baking with the eyes drawn in
with lots of love,
Phay Shing
No comments:
Post a Comment