Kaya (Coconut egg Jam)
made into a puff and becomes Kaya Puff.
It is my favourite.
I am afraid I have made the skin too thick as you can see from the photo.
I will roll the puff sheet bigger and thinner next time.
Nevertheless, the layers are clear!
Giving special thanks to GuaiShuShu for the recipe.
Kaya Puff
Water skin: 100g plain flour
30g oil
1/2 Tbsp maltose
1/8 tsp salt
45g water
Oil Skin: 75g cake flour
40g butter
Filling: 250g kaya, chilled
Egg Wash: 1 egg yolk + 1/2 Tbsp water
Method:
1. mix the ingredients for water skin, knead to form a smooth dough.
rest the dough for 20min
2. mix ingredients for oil dough, lightly knead to form into ball
3. divide the oil dough into 6 portions and shape into a ball
4. divide water dough into 6 portions, shape into a ball & press flat to wrap the oil dough
5. secure the edges, roll into a ball & allow to rest for 10min
6. carefully roll the ball lengthwise into a rectangle, then roll up as if a swiss roll
7. Again, roll the swiss roll flat lengthwise & roll up again.
8. lastly roll the dough into oval about 6" x 4", put 1-2 Tbsp kaya on one side of the dough
9. close with the other side & seal the edges & pleat
10. place the puff onto a parchment lined tray & egg wash
11. bake in preheated oven 190'C for 20-25min until golden.
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