Skip to main content

Chinese Pastry Kaya Puff 自制中式加央酥饼



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  homemade kaya jam or kaya from Yeo's brand
*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.

(5) now, cut rolled dough into half then with the cutting edge facing down and the other end facing up.

(6) then flatten dough and roll it into oblong size (about 10x4" 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 edge of pastry empty.


(8) next, fold the pastry and sealed it, then plead the edges nicely.

**Note : for large size pastry divide into 4 portions & medium size pastry divide into 5 portions.

(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.

Popular posts from this blog

Air Fryer Pandan Sponge Cake 气炸锅班兰海绵蛋糕

I am truly blessed with another successful baking with my air fryer.  This round I am trying out the pandan sponge cake by using the straight method, without heating the oil or butter. The texture turns out really nice and fluffy. I am really confident with my air fryer and going to explore more recipes in future. Hope you guys as happy as I am, with your air fryer ! Please read on for more. For Air fryer with 3L fryer basket. (Khind Air Fryer ARF3000) Ingredients : (7" baking tray) (A) 50gm   corn oil 60gm   pandan juice 50gm   all purpose flour 3 egg yolk (B) 3 egg white 1/8 tspn  cream of tartar 50gm  fine sugar a pinch of salt Method : (1) from ingredients (A), hand beat corn oil and egg yolk till creamy, then add in flour alternately with pandan juice in 3 batches till everything well cooperated. Set aside. (2)  Ingredient (B), whisk egg white till foamy then add in cream of tartar and half of the sugar. Continue beating till thick & foamy. Add

Homemade Ginger Wine 自制姜酒

My 2nd attempt making ginger wine. After a 3 whole months of waiting, I am truly happy with the result. It turns out really strong and smell really good compare to the previous batch I made. Just harvested today. Can't wait to try it in my cooking soon .... ginger mee suah, ginger wine chicken, steamed fish, steamed chicken ...... and many more >o<  Please read on for more. Couldn't find bentong ginger, so get the Thai bentong ginger instead. Not bad, at least better than the Chinese ginger. I ngredients : 1kg bentong ginger 750gm (3pkt) rock sugar 6L water 2pcs sweet wine biscuit 2pcs spicy wine biscuit Method : 1. wash ginger then blow dry under the sun, cut into small pcs. 2. bring rock sugar, ginger slices and water into boil, keep boiling for 30 minutes over medium heat. 3. then leave cool overnight. 4. crushed wine biscuit into powder form and set aside, then transfer half of the cooked ginger & water into a 10L glass jar. Add in wine

Hakka Steamed Braised Pork In Taro @ 芋头扣肉

This  hakka steamed braised pork in taro  is one of the many popular  hakka dish  to be served during the festive celebration. In older days, you may have to prepare this dish from A-Z but its much easier to prepare it now in this newer generation. And I have chosen to make them with store bought roasted pork instead. Some time ago, one of the group member gifted me this special five spice powder where she brought all the way back from Penang and this is the only packet left in my pantry. Its one of the famous product from Pok Oy Thong Medical Hall of Penang. Very very fragrant and its wonderful to work with this special  hakka dish . So.... show time ! LOL.... It is best to slice the roast pork as well as the taro into same thickness which is about 1mm thick. This will certainly help in the arrangement later on. On the other hand, everything will be evenly cooked by then. Ingredients : 500gm  taro, skinned & sliced 300-350gm   roast pork, sliced 3 shallots, slice