Char Siew Soh (叉烧酥)

Made these for DH... Just want to be a useful and lovely wife. ~Lol

Makes 24

Ingredient:

(Chinese Pastry Skin)
Water Dough

• 350g Flour
• 3 tbsp Sugar
• 100ml Cooking Oil
• 1 Egg, lightly beaten
• abt 5 tbsp Water ***
  

Oil Dough

• 200g Flour
• 120ml Cooking Oil
  
• Egg-wash - 1 egg + pinch of salt, lightly beaten
• Toasted Sesame seeds
  

Method:

1. To prepare Water Dough - Sift flour & sugar into a mixing bowl; Pour in cooking oil and mix well. Add beaten egg and mix till well-combined. Lastly, add in the water (but 1 tbsp at a time), u might need less or more than 5 tbsps of water (Depends on the dryness of the flour used). Knead into a elastic dough.
2. To prepare Oil Dough - Mix both ingredients together using a pair of chop-stick until it hold together but DO NOT KNEAD this dough.
3. Let both water & oil dough to rest for abt 15 mins. Then divide each dough into 24 small balls..
4. Roll out a water dough; Wrap an oil dough in the water dough (make sure water dough is well sealed). Roll with your plam to form a ball.
5. Use a rolling pin to roll out the ball into retangular shape; Roll up one side - like rolling swiss roll. Give it a quarter turn; Roll it out and roll up as swiss roll again.
6. Now roll out the dough and put 1 tbsp of Char Siew filing into the centre of the dough. Fold up the sides and place the sealed down.
7. Repeat Step 5 & 6.
8. Glaze with egg-wash and sprinkle some sesame seeds on top. Bake in a preheated oven of 180 deg C for 25 - 30 mins or until golden brown.

Make 12

Ingredient:

• 180g Self-raising Flour
• 15g Custard Power
• 90g Cold Butter, diced
• 60g Icing Sugar
• 1 small egg, lightly beaten
  
• Egg-wash - 1 small egg + pinch of salt, lightly beaten
• Toasted Sesame seeds

Method:

1. Sift the flour and custard powder into a mixing bowl; Rub in the butter (using your finger-tips) until resembles bread crumbs; Add in the icing sugar and mix well.
2. Pour in the beaten egg and mix into a pliable dough. Let dough rest aside for 30 mins. *** See note!
3. Roll pastry until 1/2 cm thick and form into a retangular shape (abt 20cm by 30cm); Cut into 12 portions; Put filling on 'near-end' of the pastry and fold up the other side over. Using a fork to press at the edges to seal.
4. Glaze with egg-wash and sprinkle some sesame seeds on top. Bake in a preheated oven of 180 deg C for 25 - 30 mins or unbtil golden brown.
   

Note: Step 3 - If the dough is too sticky to handle, chill it in the fridge for abt 20 - 30 mins before rolling out.