Rainbow Flaky Puffs

Flower Shape



Round Shape

After making the Flower Pastry from the Tau Sar Paeng recipe, the urge to make the colorful rainbow ones is getting greater. Found this recipe and thought that it might be it. No, it did not turned out as expected. The pastel colors were too light and when fried, there was no color at all, just brown fried and also the rolling is not right. The petals were too short and not so pretty. So, have to try again.

Ingredients:

A Water Dough

100 g all purpose flour
10 gm confectioner's /powdered sugar

50 g shortening

40 g water

B Oil Dough

80 g all purpose flour

40 g shortening

Filling

Lotus Paste/Red Bean Paste/Mung Bean Paste

(40 g x 8)

Method:

1. Mix A till smooth, rest for 10 minutes

2. Mix B till even. Divide into 4 portions, add in food colorings, yellow, pink, green and blue. and roll each colored dough into 4 inch roll.

3. Flatten water dough into a flat rectangle about 5 inch x 7 inch, place the colored 4 inch rolls,( starting with yellow, pink, green and blue from the left), in the middle of rectangle, in line with the 5 inch side of rectangle. Fold in the sides of rectangle, on top of the 4 colored doughs and seal all the sides.

6. Rolled out the dough until very thin and the colors should be visible. The yellow color should be on your left.

7. Fold into thirds and give a turn, then roll out thin. The color should be horizontal now.

8. Roll up like a swiss roll beginning from the yellow color.

9. Cut into 8 pieces and roll the cut side into a circle.

10. Wrap with the filling.

11. For the round shape, just wet the top and sprinkle some sesame seeds.

12. For the flower shape, roll the wrapped dough into a flat disk. Divide into sections and cut, turn the cut sections to look like a flower.

14. Bake in preheated oven 180 C/350 F for 25 minutes.

Serves