Page 39 - Neg Kaysarap Preview

Special Bakery Choco Piaya

For the crust: For the filling

4 c bread flour 8 ½ c third class
4 c all purpose flour flour
1 ½ c unsalted butter 2 ¾ c cocoa powder

1 ¾ c cold water 5 c muscovado
1 ¾ c sugar sugar

1 tbsp salt 1 ¾ c condensed
milk
For the topping: 1 ¾ c butter

sesame seeds ¾ cup oil
egg wash 1 ½ cup water

In a medium bowl, mix the flour, salt and granulated sugar. Add in the
unsalted butter and work into the flour using a pastry cutter.

Sprinkle the cold water over the flour mixture and carefully mix well. If

you find that the dough is too wet, add a bit of flour. If too dry, add a
bit of water. Turn out onto a clean surface dusted with additional flour.
Knead until smooth and form the dough into a flat disk.

Roll a piece into a ball. Put in half a tablespoon of the filling. Roll back

into a ball and flatten with your palm. Using a rolling pin, roll out the
piayaas flat as possible, around 3 – 4 inches in diameter. Sprinkle
sesame seeds on both sides, and press to make it stick. Brush or dip in

egg wash.

Heat a large cast iron pan/nonstick pan over medium heat. Cook for 3
minutes on each side or till golden brown.
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