AUNTY YOCHANA SHOWS YOU HER GOODIES...

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Wednesday, November 15, 2006

Ipoh Fragrant Pastry




Ingredients for water dough:

250 gm. Plain flour
40 gm. sugar
a pinch of salt
60 gm. margarine
120 gm. water

Oil dough:

180 gm. plain flour
110 gm. shortening
1/4 tsp. Bicarbonate of soda

Fillings:

130 gm. icing sugar
1/4 tsp. salt
65 gm. maltose
50 gm. plain flour
25 gm. fried sesame seeds
1/2 Tbsp. Margarine
1/2 Tbsp. oil (any kind)
20 gm. Fried shallots
1 Tbsp. water (can add more if it's too dry)

Method:

(1) Mix all the ingredients for water dough together and let it rest for 15 mins. Then divide dough into 20 pieces.
(2) Mix all the ingredients for oil dough together then divide into 20 pieces.
(3) Wrap water dough with oil dough and then roll into a rectangular shape and roll into a swiss roll. Roll out again into a rectangular shape and roll into swiss roll again. Altogether 2x rolling into a swiss roll shape.
(4) Mix all the fillings ingredients together and divide into 20 nos.
(5) Roll out each dough into a circular shape and wrap up with fillings. Make sure the seal it thightly otherwise it will leak out when you bake.
(6) Brush pastry with egg glaze and sprinkle with sesame seeds.
(7) Bake at 190C for about 20 - 25 mins. or till golden brown.

Note: I find the fillings a bit too little. Can increase the fillings.

17 comments:

meefe said...

hi! thanks so so so much!
really appreciate! will surely show you the pics after i make them real soon :p YAY!!! :p

Anonymous said...

Hi

Your blog is really good!

Would like to clarify the difference between the oil and water dough. A number of recipe with such doughs - it is normally wrap oil dough with the water dough. Notice this recipe is wrap water dough with oil dough. What is the difference?

Thanks

yochana said...

Hi anonymous

for any recipes that uses water dough and oily dough, you must always wrap the oily dough inside and the water dough is outside. Hope you get what I mean.

rgds

Anonymous said...

Hi yochana

Thanks for your your prompt reply to my query.

Can i ask - maltose? Would like to know where can i buy maltose.

Thanks

yochana said...

Hi anonymous,

maltose is called mak ga thong in cantonese. You can buy from market or provision shop.

rgds

Yan said...

Aunty :
would the Lyles golden syrup be a good alternative to maltose?
cheerios

yochana said...

Hi Yan,

don't use golden syryp. You have to use maltose to give the filling a more stable filling. You can get it from the market.

rgds

Yan said...

Yes, ma'am. =D
xie xie.

Anonymous said...

Hi,

You are the best. You have solved one of my pain. Have been looking for Heong Paeng for sometime, hunted high and low. Then all of a sudden tar dah! You came along. Terima kasih banyak banyak.

Gaijin

Anonymous said...

Hi,

Your beh teh soh recipe is great. Wouldn't it be better if the use of koa fun instead of the flour in the filling section? Just a suggestion, hope you don't mind.

airen

yochana said...

Hi airen,

You're right...kao fen will definitely be better. I will try to replace the plain flour for it the next time round. Thanks for the tips.

rgds

Anonymous said...

hi aunty
thank you so much for this recipe. i too have been hunting for heong paeng recipe for a long time. may i ask what is koa fen refered to above as replacement for flour, is there an english word for it? thanks again.

selena

yochana said...

Hi selena,

Kao fen is fried glutinous rice flour.

rgds

ngoh said...

Dear aunty, Have you tried the Kaya Puff from Kampar? If so, please give me the recepi cos it is difficult to buy. we have to order before hand.
thanks

amel said...

Dear Aunty,

I have difficulty obtaining maltose, as I have searched several stores.

Is there any alternative to maltose that I can use. I browsed the web and some said to use honey.

Looking forward to receive your advise.

Anonymous said...

Dear Aunty,
I've tried your recipe and though I like the taste, the great disappointment was that the filling all oozed out during baking. I was so careful to seal the pastry tightly. However even with just a bit of sugar, it still tasted good. Perhaps because I left out the flour in the filling ? It's because I remember that when I had "pong piah" which is similar to this pastry, they didn't have any flour in their filling. The pastry did not separate out enough into the individual layers so it felt a bit dense but still good to eat. Thanks

Anonymous said...

Aunty Yochana
Thank you so much for posting Heong Paeng recipe. I have been hunting for it so long. Tried it on the weekend and my family and friends love it. The only problem is the filling came out with a lot of them even though I thought I sealed them well. Still yummy! You are a real GEM! Brisbane Gal