香饼/马蹄酥食谱Heong Peah/Beh Teh Saw/Maltose Pastry Recipe|麦芽糖馅，千层酥皮Maltose Fillings, Puff Pastry

Prepare the fried shallots by frying the shallots in cooking oil until golden brown.

Make the water dough by mixing warm water, maltose, all-purpose flour, caster sugar, salt, unsalted butter, shallot oil, and vegetable oil until a dough forms. Knead and let it rest.

Make the oil dough by mixing all-purpose flour and vegetable oil until a dough forms.

Prepare the maltose filling by mixing shallot oil, maltose, cake flour, brown sugar, fried shallot, sesame seeds, and salt until well combined.

Combine the water dough and oil dough, wrap the oil dough in the water dough, and roll it out.

Wrap the filling in the dough, ensuring to seal properly to prevent leakage.

Preheat the oven to 190C (375F).

Bake the pastries for 40-45 minutes, rotating the baking tray halfway through for even cooking.

Prepare the maltose water topping by mixing maltose with hot water and brush it on top of the pastries after baking.

Equipment Needed

Spice Level:

Dietary