Seaweed Floss In Cocoa Teochew Baked Pastry 可可潮州月饼

Yes, I never had enough ! I am totally obsessed with Chinese pastry making lately. Since I still have plenty of leftover ingredients from the previous mooncake project. And I am going for more pastry making.

Its actually been a long long time since I made this baked version pastry. And I am loving this even more now !

This vegetarian seaweed meat floss is available at any vegetarian shop. It cost around RM11.00 per packet (300gm).

Ingredients for pastry dough :
Dough (A)
180gm all purpose flour
10gm cocoa powder
50gm shortening
120ml water

Dough (B)
180gm all purpose flour
90gm shortening

Fillings :
600gm pandan mung bean paste
1/2 cup seaweed meat floss (or chicken floss)

Method :
(1) for dough (A), rub shortening with flour till cooperated then stir in water till soft dough is form then leave to rest for 30 minutes. Finally, divide into 10 portion (about 30gm each),

(2) for dough (B), mix ingredients together to form a soft dough then divide into 10 portion (about 25gm each).
(3) now, wrap ingredient (B) into (A) and seal well then refer here for the roll process.

(4) next, cut rolled dough into 2 portions each, surface reveals the spiral layer.
(5) flatten the dough by rolling into round shape, then place in one teaspoon of seaweed floss then top with pandan mung bean paste (about 30gm each), seal dough by pushing the the edges to the meeting point & sealed.

Note : No egg glazing is needed.

Finally, bake the prepared pastry at preheated oven 185'C for about 20 minutes or till nice & brown.

These are the baked pastry which looks just nice & cute. The pastry skin will turned crispy after cooled.

The combination between the sweet & salty is simply amazing.

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