I still have some leftover red dragonfruit filling from the moooncakes that i made a month ago..didnt really know what to do with that. So i searched thru some recipes and finally decided to make this one..well, can also be treated as a kind of mooncake in some of the books but this is a pastry. I got this recipe from a weekend baking class sometime last year.. i call this a thousand layered pastry. I personally find that this recipe is quite good in the sense that the skin pastry turns out beautiful unlike in some of the recipe found in books, the skin often turns out to be very oily or looks very oily. I added some pink colouring to the pastry to match with the colour of the filling. This recipes makes around 20 pieces.
Any fillings of your choice, shape into balls , measuring 28gm each.
Pastry A(water skin)
25gm high protein flour
125gm pau flour
1/4tsp Mak Ngar tong ( malt sugar)
45gm cooking oil
90mls water( may not used up all the water )
1. Mix all together in a food processor until it becomes a soft dough. Mix in on pulse mode. Leave aside for 5 minutes and divide into 10equal pieces
Pastry B ( oil skin )
150gm Pau flour
1.In a food processor, pulse a few times till it becomes a dough. Divide into 10 pieces.
2.Wrap B into A and wrap up into balls.
3. Roll out into a log cylinder shape and roll up like swiss roll.
4. Turn 45C and roll flat and roll up like swiss roll again. Do this for all the 10 pieces.
5.For each roll, cut into 2 pieces. Roll flat and put filling in.
6, Bake in a moderate heat of 25mins. I baked mine at 160C.