Chocolate Spiral Pastry

I had made a mental note to try this recipe since the first time Gattina posted it, but all the folding and rolling seem a bit daunting. Finally I tried it this morning after my mom asked whether I have a recipe for bakpia, which I believe is the Indonesian version of Chinese pastry with mung bean filling. Actually Gattina had posted a recipe for pumpkin-nut pastry which looks more similar to bakpia, but my mom was more attracted with this chocolate pastry. I hope I didn't disappoint her much with those disastrous ones I made!

Chocolate Spiral Pastry
original recipe from Angie, modified by Gattina
Dough A (white)
100 gr plain flour
14 gr icing sugar
40 gr cold butter, cut into cubes
40 gr water
a tiny pinch of salt

Dough B (chocolate)
90 gr plain flour
45 gr oil (I used 55 gr)
1 tbsp caster sugar
2 tbsp cocoa powder
a tiny pinch of salt

mung bean filling (recipe follows)

1. For Dough A: combine flour, salt, and icing sugar. Drop in butter cubes and further cut them by a pastry blender until you got the texture similar to very coarse cornmeal. Add water and form a dough. Divide it into smaller balls, each weighing 20 gr.
2. For Dough B: combine flour, oil, sugar, cocoa powder, and salt until a dough is formed. Divide it into smaller balls, each weighing 15 gr.
3. Roll one white dough ball to a flat circle, wrap in a chocolate dough ball, then close the circle. Seal side up.
4. Roll the ball into a rectangle with the thickness near 5mm. From the short side, roll up the rectangle.
5. Place the roll-up vertically, seam-side facing up. Roll it again and form a rectangle, this timeshorter and rounder. Using a very sharp knife, cut it into two halves.
6. With cut-sides facing up, chill them in fridge for at least 10 minutes.
7. Turn the roll-up's cut-side down and roll it flat with a thickness of 3 mm. Place filling in the center of each circle, wrap up the dough, and seal it gently.
8. Bake the pastries in a pre-heated oven at 185C for 30 minutes.

Note:
For step-by-step picture, please read Gattina's post.

Mung Bean Filling
50 gr dried mung beans, skins removed
30-40 gr caster sugar
water

1. Soak dried mung beans with water overnight.
2. Cook on medium heat until soft (my mom often uses pressure cooker to cut cooking time).
3. Mash and add sugar, adjusting the sweetness to your preference.

Thanks to Gattina and Angie for sharing the recipe!