Recipes

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2. 

Servings:
7 people

Yield:
7 Biscuits

Prep Time:
1.5 hr

Cook Time:
25 min

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Chinese Water Dough

Weight	Ingredient	Product Code
110 gm	RedMan Plain Flour	1242
13 gm	RedMan Fine Sugar	1416
45 gm	Wijsman Butter	106413
1 gm	RedMan Sea Salt	58416
45 gm	Water

1. Firstly, add butter, flour, salt and sugar into a mixing bowl
2. Mix well and knead dough till smooth and shiny. Then rest the dough for 30 minutes.
3. Portion dough into 30 gm per piece.

Chinese Oil Dough

Weight	Ingredient	Product Code
70 gm	RedMan Cake Flour (Sifted)	1208
40 gm	Wijsman Butter	106413

Filling

1. Take a water dough and wrap it into an oil dough, with a rolling pin, roll into a long strip.
2. Make a 3-fold and let it rest for 10 minutes.
3. Roll into a long strip again, make a 3-fold again, let it rest for 10 minutes.
4. Flatten the yam paste, then wrap a mochi ball ba si into the yam paste.
5. With a dough, wrap it with a filling from step 4, then stuff it with chicken floss before tightening the mouth of the dough.
6. Sprinkle water on the surface of the dough and sprinkle with mixed black and white sesame seeds. Rest if for 10 minutes.
7. Bake for 10 minutes at 180 °C, then bake it for 15 minutes at 170°C.
   (do not over-bake so as to not over-colour the pastry)