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Chinese Pastry Kaya Puff 自制中式加央酥饼

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Kaya puff is a very popular Chinese pastry in Malaysia & Singapore. And I am one of the fan. Sometimes I just can’t get enough of it especially the kind of pastry crust that I’m looking for. Some consumer may like crispy crust but I personally love flaky soft crust, which is melt in your mouth kind of pastry skin. I tried several recipes for the past few years. Please click here, here & here., to find out more. Anyhow, I am not giving up ! Still keep myself motivated and working out more recipes on this particular baked goodie.  Please read on for more.
**Note : For time being kindly use your mobile online to enter or upload my blog page. Thank you.

Here’s what I did.
Ingredients for pastry dough :
Dough (A)
300gm all purpose flour
1 TB  icing sugar
70gm cold butter, chopped
50gm  shortening
100gm  cold water

Dough (B)
190gm  all purpose flour
120gm  shortening

*500gm  kaya jam
*one jar of chunky peanut butter
*egg glazing : 1 egg yolk mixed with 1/2 tspn milk

Method :
(1) in one bowl, combine ingredients (A) except water, rub shortening & the dry ingredients till well cooperated. Then add in water to form a non-stick soft.dough. Knead to smooth then set aside. If possible extra flour for coating.
(2) in another bowl, combine ingredients (B) till everything well cooperated then divide into 4 portions.
(3) at the same time, divide dough (A) into 4 portions as well, then wrap ingredient (B) into (A) and sealed to form a ball. And leave aside to rest for 20 minutes
(4) for further rolling method, please refer here, Chinese Pastryor here.

(6) now, cut rolled dough into half then flatten dough and roll it into oblong size (about 10×4″ long).
(7) spread 2 tspn of peanut butter on one side of the pastry as shown in picture, then spread the other half with kaya jam, side by side. Leave other half of pastry empty.
(8) next, fold the pastry and sealed it, then plead the edges nicely. 

(9) transfer filled dough to greased baking tray and brush with egg glazing with sprinkle of sesame seeds.
(10) then bake at preheated oven 195-200′C (middle rack) for about 26 minutes or till nicely brown.

The pastry crust turns out looking gooooood & love the flakiness too !

Question is !!! Is it really that good ?  Yeap, this round is that close …… 90% of my expectation. I am one happy baker. Clap… clap….. clap….. What do you think ?



Source: http://kristygourmet.blogspot.com/2018/09/chinese-pastry-kaya-puff.html


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