Thermomix recipe Tau sar piah from scratch

Being wanting to post this one but as I bake on demand, it has not been possible to post precise quantity in terms of yield since there are only 2 consumers for my tau sar piah (a.k.a red bean pastry 豆沙饼) at home. The advantage of on demand baking is that, the tau sar piahs are always great since they are only served fresh from the oven. Of course, Thermomix allows me to make preservative-free tau sar that is also not as sweet as commercial tau sar paste. I made my big batch tau sar, then use the shortcrust pasty to wrap the tau sar. This short crust pastry is good for cookies and egg tart shells too.

What we like about the paste is that the sweetness is just nice and the texture of the paste is just right - not cloyingly sweet, too hard, or chewy or dry like store bought ones. Best of all, since I make my own paste, I know it's good beans and there is no preservatives used during the cooking process 😀

Ingredients (Tau Sar / Red Bean paste)

• 200g red bean (I use 
• 150g sugar

Directions 

1. Rinse the beans
2. Place the beans into the mixing bowl and add 300g of water
3. Cook the beans for 10 minutes, 100 degree, reverse, stir 
4. Drain the water if any
5. Pour another 300g water into the mixing bowl 
6. Cook for another 20 minutes, 100 degree, reverse, stir
7. After this is completed, add the last 300g of water
8. Cook for 15 minutes, 100 degree, reverse, stir
9. By now, the beans should be very soft
10. If there is still residual water, drain with your simmering basket and put the liquid if any aside
11. With the mixing bowl rinsed, add the sugar
12. Cook 5 minutes, 100 degree, speed 2 or until the sugar completely dissolves
13. Pour the red beans back into the mixing bowl
14. Blend the mixture 10 second (if you prefer chuckier paste) or up to 20-30 seconds, speed 8
15. If the paste is still wet at this stage, cook it for another few minutes, 100 degree, speed 2
16. Once the paste is drier, cool and place in fridge so that it is easier to manage

Ingredients (Pastry)

• 100g sugar
• 200g butter in cubes
• 370g flour
• 1 egg
• Pinch of salt 
• 1 tsp vanilla extract
• 1 additional egg for egg wash

Directions (Tau sar piah/Red bean pastry)

1. Mill the sugar 15 sec, speed 10
2. Next add the butter, flour, egg, salt, vanilla to mix 30 sec, speed 5 with the spatula
3. Remove the dough from the mixing bowl, wrap with cling wrap or plastic and keep in the fridge for at least 30 min to 1 hour
4. Preheat the oven 180 degree or 160 degree for fan force
5. At this time, remove the red bean paste and roll into 20 cent size balls
6. Cut equal pieces of dough and roll into a ball about 20 cent size 
7. Flour your hands
8. Flatten the balls into flat circles and wrap the red bean paste inside the dough
9. Pinch the end parts to remove excess dough
10. Place the balls onto a baking tray
11. Brush the egg wash on each tau sar piah (red bean pastry)
12. Bake for about 20 minutes (180 degree or 160 degree for fan forced oven)
13. Serve warm and cool before storing in an air tight container 
14. Stored tau sar piah taste (refreshed) good again if you reheat them in the oven before serving.

For variations, you may wrap the tau sar in steam bun dough to make tau sar pau (though this is quite tricky unless you are quite skilled in wrapping the buns nicely - my buns usually end up quite thick and quite ugly 卖相不太美). For the steam bun recipe, click here.

I also use this short crust pastry to make cookies and egg tart shells.

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