I have made notes on the making of la5bian2 朥餅 and
perhaps you can try and make our Teochew moon cakes.
guang1giang6 關鍵
crucial points
1] do not over work the pastry dough
2] the maltose must be dissolved in water before using and one
can use hot water [soi1zui2 燒水]
to help the maltose to dissolve quicker – the maltose is to give the pastry a
light brown colour which is called zion6sêg4 上色
3] One can use soya bean oil [dua7dao7 iu5 大豆油] instead of lard to make the pastry
[I think one can also use sou1iu5 酥油 (Trex or Crisco) if you so not want to use lard.]
4] For the oil pastry, the ratio of oil to flour is 1:1
5] To make sou1puê5 酥皮 the proportion of oil pastry to
water pastry is 1:1.5
6] The proportion of filling to pastry is 7:3
Oil pastry 乾油酥麵團 [iu5sim1 油心 or sou1sim1 酥心]
18
grams each pastry
in
grams
|
1
X makes 6
|
2X
makes 12
|
low
gluten flour
|
72
grams
|
144
|
lard
|
36
grams
|
72
|
Total
|
108
|
216
|
weight
for each
|
18
grams
|
|
Water pastry 水油皮麵團
[zui2 iu5 puê5 水油皮
or zui2 puê5 水皮]
in
grams
|
1
X can make 6
|
2X
|
00
flour, plain flour
|
86
|
172
|
lard
|
39
|
78
|
maltose
|
8
|
16
|
water
|
29
|
58
|
Total
|
162
|
324
|
weight
for each
|
27
grams
|
|
both
dough pastry
|
45
g each
|
|
filling
required
|
105
g each
|
|
filling
+ pastry
|
150
g each
|
|
Makes
|
6
pcs
|
12
pcs
|
Bake in a pre-heated oven at 200 C for 25 minutes and at 12
minutes pour some melted lard on top of each la5bian2 朥餅 and
continue baking for another 12 to 13 minutes.
Personal note: I was watching a cooking video from Taiwan and they have
substituted lard for bho5zui2 ni6iu5 無水奶油 clarified
butter. In the UK, clarified butter is sold as “ghee”.