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Sunday, 8 July 2012

Mini Kaya Puff Pastry

I have been trying various different of puff pastry for the past few months and finally I think I have decided which is the best puff pastry for me; not too soft and not too hard.  

Some recipe ingredients called for full bread flour in the water dough which I find is too hard (in terms of rolling at later stage) and some using full cake flour would result is too soft and no crisp after a day baking.

Today I have made mini Kaya Puff Pastry.  The kaya is homemade which I have made earlier.

Mini Kaya Puff Pastry

Chinese Flaky Pastry:
Water Dough:
70g bread flour
70g plain flour
25g caster sugar
55g lard or shortening
70ml water, adjust as necessary

Lard Dough:
70g cake flour
35g lard or shortening

1 egg, lightly beaten for eggwash

Kaya Filling
Please refer here my homemade kaya or use the store-bought kaya

Chinese Flaky Pastry:
1. For the Water Dough: Put both types of flour, sugar and lard in a mixing bowl, mix
briefly to incorporate the lard. Slowly add just enough water to form a soft but non-
sticky dough. Knead until smooth, form into a ball, wrap in cling film and put into the
refrigerator for about 20 minutes before using.

2. For the Lard Dough: Rub lard into the flour and then knead into a soft dough. If it is
too soft, chill in the refrigerator to harden a bit. If it is too hard, knead it a bit more
until you get soft dough about the same pliability as the water dough. It is important
that the malleability of the lard dough should be about the same as the water dough
when making the Chinese flaky pastry.

3. Divide the water dough and the lard dough respectively into 13 equal portions each
and round them all into small balls.
4. Wrap each oil dough with a portion of water dough, form into round shape, press lightly to 
     flatten, then roll out into thinly rectangle, roll up as swiss roll 
     (repeat 2 times).

5. Roll out the dough into oval shape. Spoon some kaya filling on one side, then fold up and
      form into puff shape and seal the edges.

6. Place the kaya puffs onto the baking pan, brush some egg wash on top.
7. Bake at preheated oven at 170C for about 20-25 minutes till golden in colour.

Do put the unfinished kaya puffs in an airtight container so it still stay crisp the next day! Or you can lightly heat it in the toaster oven.