Taro Lotus Pastry 香芋莲蓉酥
Ingredients:
Water Dough (油皮):
100g Blue Jacket Cake Flour
25g icing sugar
40g shortening
35g water
Pinch of salt
Oily Dough (油酥):
80g Blue Jacket Cake Flour
2g Taiwan natural food coloring (optional)
40g shortening
Filling:
Taro Lotus paste (25g each x 16)
Method:
1. Water dough: Mix all ingredients together till smooth. Cling wrap dough & set aside for 20mins
2. Oily dough: Mix all ingredients together. Cling wrap dough & set aside
3. Divide both water & oily dough into 8 portions
4. Wrap oily dough inside the water dough. Then roll out the dough into an oval shape with a rolling pin, then roll up like a swiss roll. Repeat this process another time
5. Use a knife to slice each dough into 2. With the cut side facing downwards, flatten the dough slightly with palm. Slowly roll out the dough into a round shape. Place filling in center & wrap up
6. Bake at 180C for about 25mins