黑胡椒葱肉酥饼

黑胡椒葱肉酥饼

(Recipe adapted & modify from Carol)  

Ingredients: 

Filling

300g pork 

150g spring onions

seasonings- 1.5 Tsp soya sauce, 1/2 tsp salt, 1 Tbsp sugar, 1 Tbsp sesame oil, black & white pepper 

Pastry skin

Water dough

200g plain flour

1/3tsp yeast

1 tsp sugar

10g oil

120g water  

*In a large mixing bowl, add all ingredients together to form a soft dough. Let dough rest for 1hr & cover with plastic wrap. Divide the dough into 40g each.

Oily dough

60g plain flour

20g oil 

*Mix oil into flour. Continue to knead to form a dough that is pliable. Divide the dough into 10g each.

1. Roll the water dough flat & place oil dough inside, cover & seal the edges. Roll out again into long flat oval & start rolling in from one end like a swiss roll. Cover let rest for 15mins. Repeat again after 15mins.

2. Using rolling pin, roll out the dough into rounds. Place 1 heaping Tbsp of the filling in middle of the dough followed by spring onions. Seal up the dough.

3. Bake in a preheated oven @ 180degrees for 25mins.