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Mushroom Tofu Phia – Mung Bean Rose Phia

Taiwanese Phia

Outer Skin (Oil Dough) @15 g each

• 125 g Double “OO” Flour
• 15 g Icing Sugar
• 55 g Water
• 45 g Palmboom^® Cake Margarine

Mix the flour, icing sugar, and water using a mixer until well combined. Then add Palmboom^® Cake Margarine, and mix until the dough becomes smooth and elastic. Divide the dough, cover with plastic wrap, and let rest for 20 minutes.

Inner Skin (Crisp Dough) @10 g each

• 115 g Ninja Flour
• 50 g Palmboom^® Cake Margarine
• 20 g FILMA^® Cooking Oil or Onion Oil

Mix all ingredients until they clump together and are well combined.

How to Make :

1. Wrap the inner skin (crisp dough) inside the outer skin (oil dough). Flatten, then roll the dough twice. Let rest again for 10–15 minutes.
2. Roll it out thin once more, fill with your desired filling, and seal the bottom tightly. Brush with egg yolk and sprinkle with sesame seeds.
3. Baking Instructions:

• Bake for 20–25 minutes until cooked through and golden brown.

• Deck Oven: Top heat 150°C / Bottom heat 200°C. Convection Oven: 170°–180°C

Vegan Meat Filling

Ingredients A :

• 100 g Plant-Based Meat
• 100 g Hioko Mushrooms, diced
• 200 g White Tofu, mashed
• 100 g Onion, coarsely chopped
• 150 g Napa Cabbage, sliced
• 5 Shallots, thinly sliced
• 3 Garlic Cloves, finely chopped
• 1 stalk Leek, sliced
• 2 cm Ginger, minced
• 30 g Palmboom^® Cake Margarine

Ingredients B :

• ½ tsp Salt
• ½ tsp Pepper
• 1 tsp Mushroom Stock Powder
• 1 tbsp Soy Sauce
• 2 tbsp Mushroom Sauce
• 1 tbsp Sugar

How to Make :

Melt Palmboom^® Cake Margarine, sauté garlic, shallots, and onion until fragrant. Add ginger and continue sautéing until slightly wilted.

Add plant-based meat, hioko mushrooms, napa cabbage, and mashed tofu. Then add seasonings (Ingredients B) and stir until well mixed. Lastly, add sliced leeks and cook until fully done. Let cool before using as filling for the phia.

Mung Bean Rose Filling

• 250 g Hulled Mung Beans
• 250 ml Water
• 100 g Granulated Sugar
• 75 g Tang Kwe (Candied Winter Melon), diced
• 50 ml Palmboom^® Cake Margarine
• 5 g Rose Petals
• 1 tsp Rose Essence

Soak mung beans until swollen, then steam until soft. Blend with water until smooth, then cook again with sugar until the liquid reduces. Add diced Tang Kwe, rose essence, and Palmboom^® Cake Margarine, stirring until thickened. Lastly, stir in rose petals. The Mung Bean Rose filling is ready to be used in Phia.

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Basic Ingredients for Tempeh Pie

Ingredient A: 

• 100 gr FILMA^® Prestige (Butter Blend Margarine)
• 50 gr Palmsuiker / Palm Sugar
• 1 egg yolk

Ingredient B: 

• 30 gr Milk Powder
• 50 gr Crushed Tempeh Chips
• 170 gr Medium Protein Flour

Chocolate Cake Ingredients

Ingredient A:

• 150 gr Dark Chocolate Block
• 65 gr FILMA^® Prestige (Butter Blend Margarine)

Ingredient B:

• 1 egg
• 80 gr Palmsuiker / Palm Sugar

Ingredient C:

• 70 gr Medium Protein Flour
• 30 gr Milk Powder

Ingredient D:

• 50 gr Almond Slice

How to Make the Tempeh Pie Base:

1. Beat ingredient A until evenly mixed (1 minute).
2. Add ingredient B and mix evenly.
3. Prepare 1 serrated pie mold with a diameter of 22 cm and a height of 4 cm that has been greased with margarine.
4. Then fill it with tempe pie dough and tidy it up, then prick the bottom with a fork.

How to Make Chocolate Cake:

1. Melt ingredient A using a double boiler, then let it cool.
2. Beat ingredient B until evenly mixed then add it to ingredient A and mix evenly.
3. Add ingredient C and mix evenly, then pour the batter into the mold containing the tempe pie and sprinkle the top with almond slices
4. Bake in a 170°C oven for 40–45 minutes until cooked.

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Pia (outer shell) Ingredients :

• 75 g FILMA® Baker’s Cream Fat
• 25 g Palmboom® Cake Margarine
• 300 g Medium Protein Flour
• 50 g Sugar
• ½ tsp Salt
• 100 cc Ice Water

Pia (inner shell) Ingredients :

• 100 g FILMA® Baker’s Cream Fat
• 200 g Medium Protein Flour
• 10 g Powdered Sugar
• ¼ tsp Salt
• 2 tsp Purple Food Colouring

Taro Filling Ingredients :

• 500 g Cooked and Mashed Taro
• 200 g Thick Coconut Milk
• 200 g Sugar
• ½ tsp Salt
• 1 tsp Taro Paste
• 2 Pandan Leaves

Sweet Bread Ingredients

Ingredients A :

• 900 g High Protein Flour
• 100 g Medium Protein Flour
• 225 g Sugar
• 18 g Instant Yeast
• 5 g Bread Improver
• 30 g Full Cream Milk Powder

Ingredients B :

• 5 Egg Yolks (100 g)
• 450 – 500 cc Ice Water

Ingredients C :

• 15 g Salt
• 100 g Palmboom® Cake Margarine
• 100 g FILMA® Butter Oil Substitute (BOS)

Instructions: 

• For Pia (outer shell): Mix all ingredients until the dough is smooth, then let it rest for 30 minutes.
• For Pia (inner shell): Mix all ingredients until even.
• Roll out the outer shell dough into a rectangle, place the inner shell dough on top, wrap neatly and roll out thinly. Perform a single fold and rest for 15 minutes, then roll out again and perform single folds three times. Freeze for 1 hour, then slice thinly (about 1 cm) and set aside.

For Sweet Bread :

• Mix all Ingredients A until even, then add Ingredients B and mix until the dough is ¾ kneaded. Add Ingredients C and mix until smooth.
• Let it rest for 15 minutes (first fermentation), then weigh out 50 g portions and let rest for 10 minutes (second fermentation).
• Fill each with 25 g of taro filling, shape into balls, place in a paper cup on a greased baking tray, and proof until three-quarters risen (about 40 minutes).
• Take the thinly rolled Pia dough, wrap it around the bread dough, and let it ferment again (third fermentation) for 20 minutes.
• Brush the surface of the bread with evaporated milk and bake for 12-15 minutes at 190°C.

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