芝麻葱烧饼

芝麻葱烧饼  

(Recipe adapted & modify from Carol)

Ingredients:
(A) 汤面面团
100g plain flour
50ml boiling water
15ml  tap water
pinch of salt

(B) 主面团 
300g plain flour
1 tsp yeast
150ml water
20g sugar
1/8 tsp salt
20g oil 
Dough from (A) 

(C) Fillings
spring onions
black pepper
salt
10g sugar
10ml water
black sesame 
  
Method:
1. 汤面面团: Put flour & salt together in a mixing bowl. Pour water into the bowl & use chopstick to mix till they combine into a dough. Remove the dough from bowl & use hands to knead until the dough is smooth & not sticky to hands. Proof for 30mins.

2.  主面团: Combine everything in a mixer & beat until the dough is smooth. Proof for 1hr.

3. Punch out air from the dough & rest it rest for another 10mins. Slowly roll out the dough into a rectangle 30cmx50cm. Sprinkle salt, black pepper & spring onions on top. Fold the dough skin into 3 parts. Cut into 8 equal pieces. Brush the top with a layer of sugar water & sprinkle black sesame. Proof for another 50mins.

4. Bake in a preheated oven @ 170degrees for 20mins.