Pandan Chinese Pastry With Bean Paste & Mushroom Floss 豆蓉蘑菇丝斑斓酥饼

More pandan leaves to harvest and has been juicing out for storage. Still figuring out what to do with them !  The second thing came in mind after Lou Song bread, is the Chinese pastry. Oh yeah, have been thinking to make something different since long long time ago. And the pandan pastry crust will definitely make a different. Please read on for more.

Gosh, my kitchen smells terrific !

(A)
120gm  all purpose flour
15gm icing sugar
45gm  cold butter, chopped
70ml  cold pandan juice

(B)
110gm  all purpose flour
70gm  shortening

*Homemade Dou yong filling :  500gm 
(divide into 10 portions 50gm each)
* 1 cup  vegetarian mushroom floss /meat floss

Method :
(1) in one bowl, combine ingredients (A) except water, rub butter & the dry ingredients till well cooperated. Then add in water to form a non-stick soft.dough. Knead to smooth then set aside.
(2) in another bowl, combine ingredients (B) till everything well cooperated then divide into 10 portions.
(3) at the same time, divide dough (A) into 10 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 Pastry, or here.
(5) now, press both end of the pastry dough into center then flatten it by rolling it into round shape.
(6) spoon in a teaspoon of mushroom floss then place in dou yong filling.
(7) now, wrap dou yong with pastry dough and sealed it, place the sealing part by facing down then slightly flatten it with the rolling pin.
(8) transfer filled dough to a greased baking tray then bake at preheated oven 185′-190′C for about 20 minutes or till nicely brown.

Gosh, the pastry smells fantastic !

Another sweet and savory flavour pastry out from the kitchen of My Little Space. The feed back is overwhelming >o