槟城淡文饼 【Penang Style Tau Sar Piah Tambun Biscuits】

多年来一直想尝试做淡文饼， 今天终于圆梦了。  说真的每次收到亲朋戚友送来的淡文饼， 心里总是暗喜。！ 从小至今， 这张嘴不知吞下了多少的淡文饼， 这饼啊可是我的心头挚爱， 太爱它了！

不着手做就不知， 原来淡文饼的糖份是如此之高， 这可让我吓坏了。原来多年以来， 不知不觉间竟然吞下如此惊人的糖量，心想啊吞了这批的淡文饼后，警惕自己以后不可霸着饼罐不放了。  

非常够厉的，做了以下食谱的5倍份量， 也将食谱里的糖量稍微减了。 禁止糖份过高的我， 依然觉得有些甜，而家人却认为这甜度恰好啊！

【槟城淡文饼】

水油皮材料：
200克 普通面粉

80克白油

20克糖粉

90克温水

酥油皮材料：
180克普通面粉，85克奶油/或白油（Crisco)

馅料：（平分24份）

120克绿豆瓣 

4粒红葱， 切薄片 （以花生油炸至酥脆）

1 茶匙盐

70克糖粉

4 大匙葱油

涂面： 1粒蛋黄

内馅做法:

1. 绿豆瓣洗净， 浸水4个小时以上或放入冰箱里隔夜， 备用。取出， 沥干水份，以大火蒸30分钟至熟，并以食物搅拌机搅烂。 
2. 热适量油，将葱片炸至酥脆或金黄色， 捞出炸葱片（留下葱油， 备用）

3. 热4大匙葱油， 加入搅烂的绿豆瓣，炸葱，糖粉和盐以小火炒至糖粉溶解混合， 离火， 备用。

饼皮做法：

1. 将所有水油皮材料混合， 揉匀至光滑成团，可以拉出透明薄膜，放入保鲜袋中静置30分钟以上。

2. 将酥皮材料揉匀成团，放入保鲜袋里静置30分钟。

3. 将油皮平割成24份，酥皮则用手揪出24份，滚圆盖上保鲜膜避免风干。

4. 取一份油皮在掌心按扁，包入一份酥皮， 裹好合拢捏牢，收口朝下，按扁。再以擀面棍擀成长状，卷起。 再次以擀面棍将面团第二度擀成长状，卷起， 以盖上保鲜膜静置15分钟。 

5. 取一份做法（4）的面团， 按扁，擀成中间稍厚，四周薄的皮。包入一份豆瓣馅，收口朝下按扁， 摆入烤盘上， 涂上一层蛋黄液。

6. 送入预热烤箱以200度，烘烤25分钟至金黄色即可。

谱参考于Bake for Happy Kids

 【Penang Style Tau Sar Piah Tambun Biscuits】

Skin  A (water dough):
200g plain flour

80g shortening (crisco)

20g caster sugar

90g water

Skin B (oil dough): 

180g flour

85g shortening (Crisco)

For filling:

120g mung bean, washed and soaked overnight and place it in the fridge

4 shallots, thinly sliced.

1 tsp salt

70g icing sugar

3-4 tbsp shallot oil

Topping:  1 egg yolk for glaze

To prepare filling:

1.  Wash and drain the soaked mung beans thoroughly. Using a steamer, steamed at high heat for about 30 mins or until it cooked. Blend or mashed mung bean till become a paste.

2.  Heat a frying pan with adequate amount of oil, deep fry shallot until they are fragrant and crispy with deep golden brown colours. Remove the shallot from the frying oil. Do not discard the oil and use it subsequently as shallot oil.

3.  In a medium saucepan, combine mung beans, fried shallots, salt and sugar.  Stir on low heat till the sugar dissolves.  Remove the filling from the heat immediately.  

To prepare skin:
1. Combine skin A ingredients, mix and knead together till smooth, cover with cling film and rest for 30 minutes. 
2. Skin B: Mix flour and shortening smooth (do not over mix), cover with cling film and rest for 30 minutes. 
3. Divide skin A and B into 24 portions equally, cover with wet cloth and shape both skins into balls. 
4. Flatten skin A and place skin B on top, wrap into ball.  Roll flat and roll up like swiss roll.  Repeat 2 times and leave to rest for 15 minutes.
5. Use fingertips and press both ends to form a shape, roll skin into thin rounds, wrap in filling and place onto a baking tray, and glaze with egg yolk.
6. Bake in preheated oven at 200C for 25 minutes till golden brown.

Recipe adapted from Bake for Happy Kids