Siew Bao Jul 2020

Blueberry Pie 蓝莓派

这个派摸盘直买到今才用了不到几次，上星期终於弄了一个好吃又不会甜的蓝莓派，我教会生活小组的朋友都很喜欢。蓝莓的陷料是用了冷冻蓝莓加糖和署粉调煮，甜度是可以调控自己喜欢的甜度，派底部是用了消化饼干（Digestive Biscuit)， 派顶部是用了Store bought shortcrust pastry。

Ingredients:
Filling:
80g white sugar
3 tbsp cornstarch with 2 tbsp water
1/4 tsp salt
1 tsp ground cinnamon
600g frozen bluberries (can use fresh or can bluberries in syrup, make sure you drain all syrup )
2 tbsp butter

Crust:
350g McVitie's digestive biscuit
1/2 tsp cinnamon sugar
1/2 tsp ground nutmeg 
150ml melted butter
20g white sugar

1 piece of store bought shortcrust pastry
1 egg yolk, lightly beaten

Method:
1. In a medium soup pan, add 150g bluberries and sugar, cook until the sugar disolved and bluberries turns soft, add in cornstarch liquid keep stirring until the bluberries liquid thicken, add in salt, cinnamon and the remaining bluberries, mix well. Remove from heat. Set aside to cool.
2. In a medium size pastic ziglock bag, place the 350g McVitie's digestive biscuit, add sugar, nutmeg and cinnamon sugar. Crash the biscuit to crumbs.
3. Pour out the biscuit crumbs into the pie dish, line the pie dish with biscuit crumbs, lightly press it to make them compact. Bake in the preheat oven at 190C for 10 mins. After that, take out the pie dish and let it cool down a bit.
4. Pour berry mixture into the crust, and dot with butter. Cut the shortcrust pastry into desire shape and lay the pastry over the dish pie, crimp and flute the edges.
5. egg wash the shortcrust pastry.
6. Bake pie on lower shelf of oven for about 45 mins or until the crust is golden brown.

Green Tea Choux Pastry 抹茶泡芙

These two weeks I have been baking a few batches of choux pastry, the result is satisfying.  It has been a while I didn't make any dessert and trying new recipe, but I realise that returning to bake and do what I always passion about and love make me happy, hiding my own passion doesn't work well for me. I can't forget how the ladies I met in Qatar always inspire each other to bake and cook lovely food. I love the time we experimented food in our own kitchen then shared the result to each other to discuss how we could do better next round. I also remember P was the one brought all of us together to bake or prepare food for the school charity events. The happy friendship there is always in my heart. A true baker will appreciate another baker, I remembered when I found other bakers how happy I was. Sadly I yet to find a company over here to do the same.

Last weekend, a batch of 10 pieces of choux pastry was served to my guests, I love how the pastry cream and the choux pastry turned out. The choux pastry rises up to it maximum height, with a lovely crispy crust and hollow centre in the puffs. The pastry cream is just the right consistency, not runny and able to hold in the shape.

Then I baked another two more batches, again, this batch of mini matcha choux pastry which truly loved by my family, my hubby was able to enjoy this dessert... a less sweet version of choux pastry. I made about 27 mini choux pastry and it was all gone in a day time. I think this will be a great dessert for an event or party, do let me know if you would like me to bake for you. 

yield 27 mini pastry

Ingredients:
100g unsalted butter, soft
180ml water
125ml milk

125g pastry flour
5g caster sugar
3g table salt
5 1/2 eggs, lightly beaten (it depends on the absorption of the flour you use and also the size of your egg)

pastry cream:
200g whole milk
1/2 tsp vanilla powder
3 egg yolks
50g sugar
20g pastry flour, sifted
10g green tea powder

Method:

1. Preheat oven to 200C. Line baking tray with parchment paper.

2. In a small saucepan, combine water, milk, butter, sugar and salt. Bring to a boil over medium heat, then remove from heat.

3. Using a wooden spatula, quickly stir in the flour until combined, and mixture forms a ball. Return to heat and keep stirring until the mixture leaves the sides of the saucepan and a film forms on the bottom of the pan. Remove from heat.
4. Add in the egg one at a time, make sure each egg is fully incorporated before adding the next one.
5. Test the batter by taking a scoop of it using a wooden spoon. When you coat the batter and hang it down, the batter should form a smooth triangular shape.
6. Pour the dough into the piping bag fitted with plain piping tip. Pipe out 5cm circles onto a lined baking tray and gently smoothing out the pointed peaks with a moistened finger.
7. Bake the choux puffs for about 25 mins at 200C, you will see the choux pastry puffing up then reduce oven temperature to 180C and continue baking for another 20 mins. (It may varies as it depends on your oven capacity)

8. Prepare pastry cream: 

Add milk, vanilla powder to a saucepan and bring to a boil. 

In a clean bowl, beat egg yolks with sugar until the mixture is pale and fluffy. Add flour and green tea powder, mix well.

Add hot milk to the egg mixture and fold well. Return the egg and milk mixture to the saucepan and bring to boil over high heat, stir constantly. Continue to mix until the mixture is smooth and glossy, remove the saucepan from heat.

Transfer pastry cream to a pipping bag, after cool down, keep in fridge. Take out from fridge 30 mins before use. 

9. Assemble: Slice off a part of the top of choux puffs, pipe in the green tea pastry cream. Decorate as desire. 

Spiral Curry Puffs (Karipap Pusing) 螺旋咖哩角

Spiral Curry Puffs also known as Karipap Pusing is mainly the Malaysian and Singaporean popular teatime snack. It is not just consume by Malay, but Chinese and Indian too. They are deep-dried crescent shape pastries filled with curry powder and curry leaves, which give its distinctive fragrance and flavour, if you want to make it a spicy Curry Puffs, you can add chilli powder in it.  The filling is mainly with potatoes, onion and chicken. 

The success of this pastries lies in how you make the spiral skin, beautiful, crispy yet able to stay the same way when the puff cool down. Don't be intimidated by the step of making puff pastries, it is actually easier than you think. 

I made 40 small Spiral Curry Puffs (1/2 palm size) using recipe from Huang Kitchen with adjustment on the filling. (I have extra filling for another baking) You can straight away freeze up the extra curry puffs in the freezer, deep fried it only when you need to consume, no thawing require. A handy snack for a busy mum.  

这里已近入冬天，今早还下了一场冬雨。寒冷的外头和刚煎炸好滚烫的螺旋咖哩角形成强烈的对比。厨房空气里还弥漫着浓厚咖哩香料的味蕾， 感恩可以待在里头，一手抓着咖哩角，一手捧着热茶，享受凌静和独处的喜悦。这个螺旋咖哩角真的好棒！

Spiral Curry Puffs ready for deep fry

Ingredients for filling:
500 g chicken breast, cut into small cubes (option)
5 tablespoons meat curry powder, add some water to form curry paste
4  tablespoons cooking oil
2 big red onion, diced
1 bulb garlic, minced
3~4 eggs, hard boiled and cut into small wedges
3 big potatoes (~600 g ) cut into small cubes
1 tablespoon salt (to taste)
2 tablespoons sugar
2 cups warm water 
1 bunch curry leaves, minced 

Ingredients for pastry (water dough):
400 g plain flour, sifted
2 eggs, lightly beaten
100 ml warm water
1/4 teaspoon salt

Ingredients for pastry (oil dough):
200 g plain flour, sifted
150 g melted butter

extra:
enough oil for deep frying
some curry leaves

Steps:

Preparing filling:

1. Heat up the oil in the frying pan. Add minced garlic and red onion, stir fry for 2 mins. Then add curry paste, stir fry until it is aromatic.

2. Add chicken cubes and fry it for a few mins. Make sure the chicken is thoroughly coated with curry paste.

3. Add in the warm water, bring the liquid to boil. Add the potatoes cubes. Season with salt and sugar.

4. Cover the pan, let it simmer until the potatoes has softened, and the liquid dry up. (Make sure not to burnt the potatoes) Stir in the minced curry leaves. Set aside the filling for later use.

Preparing pastry water dough:

1. In a mixing bowl, add plain flour, salt, beaten eggs and gradually pour in warm water, knead well to form smooth dough. Cover and dough with cling wrap and set aside for 30 mins. 

2. After 30 mins, divide the water dough into 20 pieces. Cover the dough with cling wrap to prevent it from drying.

Preparing pastry oil dough:

1. In a mixing bowl, add flour and melted butter, stir the mixture together to form soft dough. Divide the oil dough into 20 pieces. Cover the oil dough with cling wrap to prevent it from drying.

Assemble:

1. Flatten a pieces of water dough, wrap in a piece of oil dough. Seal up the dough. Repeat the same for the rest of the water and oil dough.

2. Flatten the combined dough, roll it out in a long rectangular shape with rolling pin. Roll one end up Swiss roll style.

3. Turn the dough 90 degree (upright), flatten the dough again into long rectangular shape. 

4. Roll up Swiss roll style again, cut the dough into two equal portions with a knife. Place cut side down on the surface, flatten the cut dough into round circle with a rolling pin. 

5. Place a teaspoon of filling and egg in the middle of circle dough, fold it into crescent shape, pleat the edge of curry puff dough to seal up the filling. 

6. Repeat the same for the remaining combined dough from step 2 to 5.

7.  Heat up enough oil in a small pot, add in some curry leaves. Remove the curry leaves once it turned crispy. 

8. Gently slide a few curry puffs in the oil pot, deep fry the curry puffs in batches. Turn the curry puffs with a pair of chopstick when it is lightly brown, continue deep frying until the whole curry puff is lightly brown. Remove the curry puff with a strainer, drain the curry puffs on kitchen paper towels. Serve warm is the best! 

Green Tea Cream Puffs 绿茶泡芙

Try out a few bakes using green tea powder, one of it is baking choux pastry with green tea pastry cream filling. This is a dessert love by my family, the sweetness is just right with that unique mild green tea fragrance. The Choux puffs rise up to its maximum height, with crispy shell and hollow centre. 

This time I made my choux puffs smaller (1/3 of palm size), then I realized it only need around 25 mins baking time. If you are baking a bigger choux puffs like what I did in my previous baking, it may take a longer baking time. 

I'm using Okashi, Sweet Treats Made With Love recipe for the pastry cream and using my previous bake choux pastry recipe.

Yield: 32 pieces
Ingredients:
100g unsalted butter, soft
125ml water
125ml milk
5g caster sugar
3g table salt
150g pastry flour
5 1/2 eggs (it depends on the absorption of the flour you use, add 4 eggs first and see step 5)

pastry cream:
200g whole milk
1/2 tsp vanilla powder
3 egg yolks
50g sugar
20g pastry flour, sifted
5g green tea powder

Method:

1. Preheat oven to 200C. Line baking tray with parchment paper.

2. In a small saucepan, combine water, milk, butter, sugar and salt. Bring to a boil over medium heat, then remove from heat.

3. Using a wooden spatula, quickly stir in the flour until combined, and mixture forms a ball. Return to heat and keep stirring until the mixture leaves the sides of the saucepan and a film forms on the bottom of the pan.
4. Add in the egg one at a time, make sure each egg is fully incorporated before adding the next one.
5. Test the batter by taking a scoop of it using a wooden spoon. When you coat the batter and hang it down, the batter should form a smooth triangular shape. If you can't see it, that means you needs a little more egg (This depends on the absorption of the flour is, the original recipe only need 4 eggs but my baking need up to 5.5 eggs)
6. Pour the dough into the piping bag fitted with plain piping tip. Pipe out 5cm circles onto a lined baking tray and gently smoothing out the pointed peaks with a moistened finger.
7. Bake choux puffs for about 15 mins at 200C (you will see the choux pastry puffing up) then reduce temperature to 180C and continue baking for another 10 mins. (It may varies as it depends on your oven capacity)

8. Prepare pastry cream: 

Add milk, vanilla powder to a saucepan and bring to a boil. 

In a clean bowl, beat egg yolks with sugar until the mixture is pale and fluffy. Add flour and green tea powder, mix well.

Add hot milk to the egg mixture and fold well. Return the egg and milk mixture to the saucepan and bring to boil over high heat, stir constantly. Continue to mix until the mixture is smooth and glossy, remove the saucepan from heat.

Transfer pastry cream to a tray, cover with cling wrap and keep in fridge to cool. Before use, gently beat the cream with an electric mixer until smooth and creamy.

9. Assemble: Slice off a part of the top of choux puffs, pipe in the green tea pastry cream. If you are lazy like me, you can use a tea spoon to scoop a portion of the pastry cream into the choux puffs.

This post is linked to the event Little Thumbs Up (July 2015 Event: Tea) 

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Cheryl of Baking Taitai. 

Siew Bao (Crispy BBQ Chicken Bun) 鸡肉烧包

This flaky BBQ chicken bun, Siew Bao was made for my friend farewell gathering. I made it in two batches as the original recipe just yield 21 big Siew Bao. In total made 39. 

To update the information on my 22 January 2014 post, I have found the shortening! :) Glad that all ladies at the farewell gathering like the flaky Siew Bao \^o^/ This round I made a slight change on the chicken filling recipe.

Today is a happy day for Gabriel as well as us as parent, he got to play in a big playground at MIA park. Another thing worth record is his shaky lower front tooth eventually drop off by itself ... after he had a good dinner! I'm sure tooth fairy will come to visit him tonight!! Bravo Gabriel, you hit another milestone!  

the pastry dough after resting should be soft, when poke the finger into dough it made an indentation.

Ingredients for filling:

500g chicken, sliced into small

1 tbsp of minced garlic

1 tbsp sesame oil

2 tbsps cornstarch

1 tbsp of dark soy sauce

4 tbsp char siu sauce

3 tbsps cooking oil

150ml water

Method:

1. Marinade all the ingredients (except water and cooking oil) for an hour.

2. Heat wok, add cooking oil. Add the marinade chicken. Stir-fry the mixture for 2 mins, add water and let it simmer until cook and the sauce thickening, about 8 mins. Set aside to cool completely. Is good to make the filling a day before use.

Ingredients for pastry:

water dough:

400g plain flour

100g butter, soften
2 tbsp sugar

180ml water

oil dough:

400g pastry flour

100g shortening, some melted butter (make sure the oil dough can come together to form rough dough ball, if not you need to add a bit more butter, and the dough should be easy to handle but not sticky. If you prefer to use butter or cooking oil, you can refer to my previous post)

Glazing:

1 egg lightly beaten + 1 tsp golden syrup

Method:

1. In a bowl, mix ingredients for water dough (except butter), slowly add in water. Knead into a rough dough, add butter and knead to a smooth dough. Cover and set aside in fridge for 30 mins. (When you take the water dough out from fridge, it should be soft and bouncy when you press on it)

2. Mix ingredients for oil dough. Use fingertips to lightly rub the butter with flour until mixture look like fine breadcrumbs (add melted butter if the dough can not form rough dough). Lightly press together the oil dough. Cover and keep in fridge for 30 mins. 

3. Divide water and oil dough into the portions as you wish respectively. 

4. Flatten the water dough, wrap the oil dough in it. Flatten the dough ball with rolling pin, roll up swiss roll style. Cover and let it rest for 15 mins. Flatten from the long side, roll up swiss roll style. Cover and let it rest for 10 mins.
5. Use finger to pull up two end of the dough and press into middle. Flatten the dough into circle and stuff filling, egg wash and sprinkle with sesame seeds.

6. Bake at 210 C for 30 mins.

Taiwanese Pineapple Shortcakes 台式凤梨酥

This Taiwanese Pineapple Shortcakes is my first bake after the long summer break. After referring to a few interesting recipes finally I landed on Carol's pineapple shortcake recipe as I'm using store-bought pineapple filling and doesn't want my pastry to be too sweet. 

Carol original recipe is adding pine nut in her pineapple filling as I don't have that I substitute it with crashed pistachio. It tastes good when you can experience different texture in one bite. Love its rich cheesy butter-milk taste of the pastry. I used 2 whole eggs in the pastry recipe. 

Two types of mould was used. I bought my individual rectangular pineapple mould (16 pieces) in Penang. Then bought the long pineapple shortcake mould at Phoon Huat Singapore. Verdict is: I prefer the long pineapple shortcake mould as it is easier to flip the shortcake,  bigger and able to stuff in more filling, personal preference >>> like the square more than the rectangular shape.     

My boy at home very eager wants to hands-on baking his own pineapple shortcakes. 

Recipe for pastry from Carol 
Ingredients:
120g unsalted butter (soften to room temperature)
25g icing sugar
1 whole egg, 1 egg yolk (used 2 whole eggs, lightly beaten)
25g Parmesan cheese powder
20g full cream milk powder
150g pastry flour/ top flour
50g plain flour

300g store bought pineapple filling  + 3 tablespoons crash pistachio (Mixed well)

Method:

1. Sift the pastry flour together with plain flour. Put aside.

2. Cut the soften butter into small cubes, cream it in a mixing bowl using hand whisk until creamy.

3. Add icing sugar, stir well. Add Parmesan cheese powder and milk powder in the bowl and mix well.

4. Add egg in three batches, mix well.

5. Fold in the flour mixture in two batches. Do not over mixing. Form a rough dough and divide the dough into require portions. In my case for square mould is about 30g each. with about 22g of filling each.

6. Flatten the pastry dough between two piece of wrapping cling, stuff the flatten dough into the mould (like building up wall), then place the filling in it, use fingers to lightly press down the filling into each corner. Cover up the top with pastry dough. Press the dough with fingers so to fill up the mould.

7. Place the pineapple shortcake dough in a lined baking tray. Bake at pre-heat oven at 170C for 10-12mins, flip over the other side and bake for another 10 mins or until lightly golden brown.

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe.

I am also submitting this post to Asian Food Fest #10 Aug 2014 : Taiwan hosted by travelling-foodies.

Choux Pastry 泡芙

Always want to make choux puffs or choux pastry, this week finally brave myself to try it out and I baked twice using two recipes and referring to two cookbooks method, my second attempt was a successful choux pastry, rise up to it maximum height, with a lovely crispy crust and hollow centre in the puffs. 

In the first attempt, I used plain flour and the baking time was just 25 mins according to the recipe, the choux raised height and when I took it out from the oven, it collapsed. The centre was still moist. In my second attempt, I used pastry flour and the baking time was 40 mins with the first oven temperature 200C baked for 20 mins and then 180C baked for 20 mins. The choux pastry turned out well! That afternoon when my son came home after school, he ate five plain choux pastry without any filling! hoho...I should store more ice-cream in the freezer in future! 

I'm linking this post to Little Thumbs Up (May 2014: Milk) hosted by Tze of Awayofmind Bakery House (Me ^.^) 

Recipe adapted and referred to Homemade Patisserie Pastry Made Easy by Vincent Gadan and Okashi Sweet Treats Made With Love by Keiko Ishida, with some changes in the quantity for egg. It yield around 22 half palm size choux pastry.

每一次我都粹粹念孩子如果失败了一定不要怕再重来，如果没给自己再一次的机会，那失败才是肯定的。其实我们大人也一样，跌倒了，要记得自己站起来。别让那个怕字吐嗜了我们的能量和信念。

一直想烘培泡芙点心，这星期终于成愿！这次的烘培试了倆次，也学了不少。

Note for a successful choux pastry （most from Keiko Ishida cookbook):

1. Use a big pipping nozzle, try to pipe the batter into a round ball without any top up of batter to the main dough ball, as this will affect the look of the choux (like some of mine choux puffs has an extra small ball on top of the main choux)

2. Milk and water must be boiled completely before adding the flour, so there is sufficient moisture and heat to make the flour turns strong, stretchy and glue-like.

3. Eggs must be add to the dough while the dough is still warm.

4. The dough must be glossy and not runny. 

When you scoop up the batter with spoon, the batter should hang down and form a smooth triangular. If not, you have to add a little bit more egg.

We can't find Lighthouse's brand here, this is the flour I brought from Melbourne. Oh, whoever stay in Australia, you are so blessed to have all these.

Do you like the print? This is from Switzerland. 

Ingredients:
100g unsalted butter, soft
125ml water
125ml milk
5g caster sugar
3g table salt
150g pastry flour
5 1/2 eggs (it depends on the absorption of the flour you use, add 4 eggs first and see step 5)

Method:

1. Preheat oven to 200C. Line baking tray with parchment paper.

2. In a small saucepan, combine water, milk, butter, sugar and salt. Bring to a boil over medium heat, then remove from heat.

3. Using a wooden spatula, quickly stir in the flour until combined, and mixture forms a ball. Return to heat and keep stirring until the mixture leaves the sides of the saucepan and a film forms on the bottom of the pan.
4. Add in the egg one at a time, make sure each egg is fully incorporated before adding the next one. 
5. Test the batter by taking a scoop of it using a wooden spoon. When you coat the batter and hang it down, the batter should form a smooth triangular shape. If you can't see it, that means you needs a little more egg (This depends on the absorption of the flour is, the original recipe only need 4 eggs but my baking need up to 5.5 eggs)
6. Pour the dough into the piping bag fitted with plain piping tip. Pipe out 5cm circles onto a lined baking tray and gently smoothing out the pointed peaks with a moistened finger.
7. Bake choux puffs for about 20 mins at 200C then reduce temperature to 180C and continue baking for another 20 mins. (It may varies as it depends on your oven capacity)

I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House

Siew Bao (Jan 2014) (Baked BBQ Chicken Buns 烧包)

In Doha there are lot of coffee morning meeting mainly for ladies, there is a special one called Asian Coffee Morning (ACM) mainly for Asian ladies. The founder of ACM told me that she started ACM 6 years ago with the hope of building a sense of community and connection for Asian ladies living in Doha. It is a potluck gathering, I think hard about what to bring as I don't have any baking stuff with me, finally went to buy a made in India rolling pin and baked this mini siew bao (Baked BBQ Chicken Buns) 

First time making siew bao in such a bulk, I made 90 pieces in two day. (old people can not stand too long. Lol!) Oh yes, I totally forgot about the sesame seeds.

No where I can find the solid vegetable oil shortening (not yet explore Carrefour) so I used butter. There is no Top flour as what we have in Singapore, so I tried on Marriage's brand finest plain flour for pastry (Bought from MegaMart). The end result is good, the dough is able to seal up and with lesser filling in the bun, gravy leakage case is lesser too. After so many times of baking these siew bao, there is yet thing for me to learn. I discovered that to make sure you get the flaky puff pastry, you just need to make sure the water dough is soft and wet enough, and the oil dough is able to roll up into a rough soft dough, this will make sure your siew bao 100% flaky because no torn dough during rolling and flattening! easy huh!

Note: 
1. Is important to rest the water dough so the dough got time to bind together. 
2. The size of mini siew bao is small, it is not so easy to wrap in the filling, due to that I wrapped in lesser filling. I prefer the normal size siew bao because when you bite on it, you can have more meaty and juicy gravy. 

Please click here, here, here, to see more on my Baked BBQ buns.

I changed my previous recipe a bit because I don't have char siu sauce and I go on to explore a new way of doing it. 

Ingredients for filling:

500g chicken, sliced into small cubes

150g mixed vegetables

1 tbsp of minced garlic

2 tbsps sesame oil

3 tbsps sugar (to taste)

2 tbsps cornstarch

4 tbsps of HP BBQ sauce

1 tbsp of dark soy sauce

1 tbsp of oyster sauce

3 tbsps cooking oil

150ml water

Method:

1. Marinade all the ingredients (except water and cooking oil) for an hour.

2. Heat wok, add cooking oil. Add the marinade chicken. Stir-fry the mixture for 2 mins, add water and let it simmer until cook and the sauce thickening, about 8 mins. Set aside to cool completely.

Ingredients for pastry (enough for 90 mini buns):

water dough:

400g plain flour

100g butter
2 tbsp sugar

180ml water

oil dough:

400g marriage's brand finest plain flour for pastry

160g butter (make sure the oil dough can come together to form rough dough ball, if not you need to add a bit more butter, and the dough should be easy to handle not sticky)

Glazing:

1 egg

1 tsp golden syrup

Method:

1. In a bowl, mix ingredients for water dough (except butter), slowly add in water. Knead into a rough dough, add butter and knead to a smooth dough. Cover and set aside in fridge for 30 mins. (When you take the water dough out from fridge, it should be soft and bouncy when you press on it)

2. Mix ingredients for oil dough. Use butter knife to cut the butter and use fingertips to lightly rub the butter with flour until mixture look like fine breadcrumbs. Lightly press together the oil dough. Cover and keep in fridge for 30 mins. 

3. Divide water and oil dough into the portions as you wish respectively in my case is 90 pieces.

4. Flatten the water dough, wrap the oil dough in it. Flatten the dough ball with rolling pin, roll up swiss roll style. Cover and let it rest for 15 mins. Flatten from the long side, roll up swiss roll style. Cover and let it rest for 10 mins.
5. Use finger to pull up two end of the dough and press into middle. Flatten the dough into circle and stuff filling, egg wash and sprinkle with sesame seeds.

6. Bake at 210 C for 30 mins.