X'mas Honey Cookies

Recipe from here.

Vanilla Sponge Blueberry Cream X'mas Cake

X'mas Chocolate Log Cake

Wishing Friends & Family A Merry... Merry... Christmas!

Gingerbread Cookies

I am submitting this post to Aspiring Bakers #14: Creative Christmas Bakes (December 2011), hosted by Hankerie.

Recipe

Ingredients
Cookies dough:
125g butter
60g light brown sugar
1/2tsp salt
1 egg
70g golden syrup
300g plain flour
1tsp baking soda
1tsp ground cinnamon
1/2tsp ground ginger

Icing:
1 egg white
1/2tsp lemon juice
200g icing sugar (sifted)

Steps:
Cookies dough:
1. Sift flour, baking soda and spices together, set aside.
2. Cream butter, sugar, golden syrup and salt together until light and fluffy.
3. Beat in egg slowly into the cream mixture.
4. Add in flour and mix till a soft dough is formed.
5. Wrap dough up and rest in fridge for 15mins.
6. Preheat oven to 180C.
7. Roll out dough on a lightly floured surface.
8. Use a cookies cutter and cut out dough.
9. Place it on a greased tray and bake for 10-12mins depend on the thickness of your cookies.
10.Remove cookies and cool on a wire rack.

Icing:
1. With an electric whisk, whisk egg white till foamy.
2. Add in lemon juice and continue to whisk for a minutes.
3. Slowly add in icing sugar and continue to whisk till stiff peak. (You may need more or less icing sugar, so you have to observe.)
4. Divide icing among into few bowls and add few drops of food colouring into individual bowl.
5. Spoon icing into piping bag and decorate the cookies as desire.
6. Leave icing to dry before pack cookies in an airtight container.

X'mas Fun Chocolate Chips Cupcakes

Recipe from here.

I am submitting this post to Aspiring Bakers #14: Creative Christmas Bakes (December 2011), hosted by Hankerie.

HELP!

Can someone help me out? I facing some problem with the Edit Posts side. The insert link icon has disappeared and I can't link to other blog posts. There are only two icons left at the left hand corner; check spelling and add image. What should I do now?

Pumpkin Chiffon Cake

Recipe

Ingredients
3 egg yolk
25g caster sugar
1/4tsp salt
2tbsp veg. oil
70g cooked pumpkin (mashed)
60g thick coconut milk
70g cake flour
3 egg white
50g caster sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 175C.
2. Sift flour and set aside.
3. With a hand whisk, whisk egg yolk, salt and sugar together.
4. Add oil, coconut milk, mashed pumpkin and flour into the egg yolk batter.
5. Whisk until well combined.
6. Use a cake mixer, whisk the egg whites and cream of tartar till frothy.
7. Gradually add in sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
9. Then fold in the rest of the meringue in two portions lightly until well combined.
10.Pour batter into a 20cm tube pan, smooth the surface.
11.Place pan into a preheated oven and bake for 35-40mins.
12.Remove from oven, invert cake onto table top and leave it cool.
13.Remove cake from pan and serve.

Black Angry Bird Character Birthday Cake

Last year, my elder boy commented that it lame to have cartoon character on birthday cake but this year he requested to have an 'Angry Bird' character on his birthday cake. Hahaha...:)

Nowadays, kids are very crazy over this animated character 'Angry Bird'. Even both my boys have a collection of 'Angry Bird' stuff toys and they will accompany my boys to sleep...zzz Looking at those Angry Birds facial expression I don't know whether I should be angry or laugh???

Eclairs

Recipe

Ingredients
Puff:
80g water
100g milk
110g unsalted butter
1/4tsp salt
120g plain flour
3 eggs (about 195g)

Filling:
60g cooking chocolate (melted)
180g non-dairy whipping cream
1tbsp icing sugar
1tsp vanilla paste
1tbsp rum (optional)

150g coating chocolate (melted)

Step:
Cream Puff:
1. Bring milk, water, butter and salt to a boil.
2. Low fire, with a wooden spoon stir in flour in two portions.
3. Stir until it form a smooth paste and leave the side of the pan.
4. Leave aside to cool slightly.
5. Pour paste into cake mixer, gradually pour in beaten egg.
6. Make sure that the egg is well blended after each addition.
7. The batter should be smooth and shinning.
8. Pour batter into a piping bag with plain nozzle about 1cm in diameter.
9. Pipe about 6cm long dough on a greased tray.
10.Bake in a preheated oven at 200C for 20 mins till golden brown.
11.Leave puffs to cool on a wire rack.

Filling:
1. Whisk icing sugar and whipping cream till stiff peak.
2. Fold in melted chocolate, vanilla paste and rum till well blended.
3. Spoon cream into piping bag.

Assemble the cream puff:
1. Cut a slip at the side of the puffs and pipe in chocolate cream.
2. Chill in the fridge for the cream to set.
3. Dip puffs into melted coating chocolate and leave it to set or chill in the fridge.

Pandan Waffles

Recipe

Ingredients
Starter:
50g plain flour
65g warm water
1/4tsp instant yeast

Batter:
100g plain flour
2tsp rice flour
1/4tsp baking powder
2 egg
50g water
85g coconut milk
2tbsp sugar
1/2tsp salt
1tbsp pandan juice

Steps:
Starter:
1. Dissolve yeast in water.
2. Pour yeast mixture into flour and mix well.
3. Cover and set aside to rest for 1 hour.

Batter:
1. Sieve flour, rice flour and baking powder together and set aside.
2. Mix egg, water, coconut milk, sugar, salt and pandan juice together.
3. Pour wet mixture into flour mixture and mix well.
4. Add in starter dough and mix well.
5. Cover and set side to rest for half an hour.
6. Preheat waffle maker and lightly greased.
7. Scoop some batter and pour onto the waffle plate.
8. Close the lid and cook until slightly brown. (Follow manufacturer's instructions)
9. Spread with kaya and serve hot.

Coffee Chocolate Chips Buns

Recipe

Ingredients
40g warm water
1tsp instant yeast
1/2tsp caster sugar
1tsp bread flour

250g bread flour
45g caster sugar
1/4tsp salt
95g chocolate milk
1 egg yolk (about 20g)
25g butter

60g chocolate chips

Topping:
40g butter
40g icing sugar
45g plain flour (sift)
30g egg
1/2tbsp instant coffee powder (dissolved in 1tsp hot water)
1/2tsp coffee paste (optional)


Steps:
Topping:
1. Cream butter and icing sugar until light and fluffy.
2. Beat in egg until well combined.
3. Fold in flour, coffee and coffee paste until well combined.
4. Spoon batter into piping bag and store in fridge for later use.

Bread dough:
1. Mix warm water, yeast, 1tsp bread flour and 1/2tsp caster sugar together, cover and set aside to prove for 10-15mins.
2. Combine bread flour, sugar and salt in a mixer and mix well at low speed.
3. Add yeast dough from step no.1, milk and egg into the dry ingredients.
4. Knead at medium speed until it form a dough.
5. Add in butter, continue to beat until it form a smooth and elastic dough.
6. Cover dough and let it proof for 50mins.
7. Add in chocolate chips, hand knead until well combined.
8. Cover dough and rest for another 10mins.
9. Divide dough into 10 equal portions, shape each dough into round ball.
10.Arrange it on a greased tray.
11.Cover and leave it to proof for 45mins until it doubled in size.
12.Preheat oven to 190C.
13.Pipe topping on proved doughs.
14.Bake in a preheated oven for 10mins until buns is brown.
15.Remove bread from tray and cool it on a wire rack.

Coffee Macadamias Nut Cupcake

I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes (November 2011), hosted by Min of Min's Blog.

Recipe

Ingredients
Crumble topping:
20g butter
20g brown sugar
20g flour
10g ground almond

Cake batter:
125g unsalted butter
90g caster sugar
1/4tsp salt
2 eggs
135g cake flour
1/2tsp baking powder
30g milk
2tsp instant coffee powder
50g macadamias nut (toasted and chopped)

Steps:
Crumble topping:
1. Sift flour in a bowl.
2. Mix sugar and ground almond into flour.
3. Use your fingers to rub butter into the flour mixture until it resemble bread crumb.
4. Cover and chill in the fridge.

Cake batter:
1. Preheat oven to 180C.
2. Line muffin tin with paper casing and set aside.
3. Warm up milk and mix in coffee powder and set aside to cool.
4. Sift flour and baking powder together, set aside
5. Beat butter, sugar and salt until light and creamy.
6. Slowly add in egg and beat until well combined.
7. Fold in flour and coffee mixture alternately until well combined.
8. Lastly add in chopped nuts and mix well.
9. Spoon batter into paper casing until 70% full.
10.Sprinkle crumble topping over.
11.Bake in preheated oven for 20-25mins.
12.Remove cupcakes from tin and cool on a wire rack.

Orange Chocolate Marble Cupcake

I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes (November 2011), hosted by Min of Min's Blog.

Recipe

Ingredients
120g unsalted butter
90g caster sugar
1/4tsp salt
2 eggs
140g cake flour
1tsp baking powder
juice of 1 orange (about 60g)
zest of 1 orange

1 1/2tsp cocoa powder

Steps:
1. Preheat oven to 180C.
2. Line muffin tin with paper casing and set aside.
3. Sift flour and baking powder together, set aside
4. Beat butter, sugar and salt until light and creamy.
5. Slowly add egg and orange zest, beat until well combined.
6. Fold in flour and orange juice alternately until well combined.
7. Scoop 3tbsp of batter into a small bowl and mix in cocoa powder.
8. Pour cocoa batter into orange batter.
9. With a spatula use a cutting stroke to mix the two batter and stir once or twice will do.
10.Spoon batter into paper casing until 3/4 full.
11.Bake in preheated oven for 20-25mins.
12.Remove cupcakes from tin and cool on a wire rack.

French Style Sponge Cupcake (法试海绵小蛋糕)

Soft and irresistible, I ate half of the cupcake before I took the last shot hehehe... ;p

Recipe source from '孟老师的100道小蛋糕'.

I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes (November 2011), hosted by Min of Min's Blog.

Recipe

Ingredients (yield 6 cupcakes)
60g egg white
15g caster sugar

40g egg yolk
30g caster sugar
1/2tsp vanilla paste
30g cake flour
20g corn flour

adequate amount of desiccated coconut/grated cheese

Steps:
1. Preheat oven at 175C.
2. Sift flour and corn flour together, set aside.
3. With a hand whisk, whisk egg yolk, sugar and vanilla paste till sugar melted, set aside.
4. Use a cake mixer, whisk egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Fold in 1/3 of the meringue into the egg yolk batter until combined.
7. Then fold in half portion of the meringue follow by half portion of the sifted flour, repeat process.
8. Pour batter into a piping bag, pipe batter into cupcake cups till 80% full.
9. Sprinkle top with desiccated coconut/grated cheese.
10.Bake in preheated oven for 15-18mins.
11.Remove cakes from oven and cool on wire rack.

Tropical Pineapple Cupcake

I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes (November 2011), hosted by Min of Min's Blog.

Recipe

Ingredients
125g unsalted butter
70g sugar
1/4tsp salt
2 eggs
75g cake flour
1tsp baking powder
20g desiccated coconut
1/2tsp pineapple essence (optional)
2rings pineapple (canned)

Steps:
1. Preheat oven to 180C.
2. Line muffin tin with paper casing and set aside.
3. Sift flour and baking powder together, set aside
4. Beat butter, sugar and salt until light and creamy.
5. Add egg slowly and beat until well combined.
6. Fold in flour and desiccated coconut until well combined.
7. Cut pineapple ring into 4 pieces and place 2 pieces into the paper casing.
8. Spoon batter into paper casing until 3/4 full.
9. Arrange pineapple pieces on top of the batter.
10.Bake in preheated oven for 25mins.
11.Remove cupcakes from tin and cool on a wire rack.

Pandan Two Tone Steamed Buns

Recipe

Ingredients
30g warm water
1 1/2tsp instant yeast

250g Hong Kong flour/ pau flour
65g icing sugar
1/2tsp baking powder
80g pandan water (Boil few blades of pandan leaves with 150ml of water for 10mins.)
15g shortening

few drops of pandan paste

Steps:
1. Mix yeast and lukewarm water together, set aside for 10-15mins.
2. Sift flour, icing sugar and baking powder onto a clean surface and make a well in the centre.
3. Pour yeast mixture, pandan water and shortening into the centre of the well.
4. Stir in flour and knead with your palm till a smooth and soft dough is formed. (You may need to add some flour if the dough is sticky.)
5. Cover and set aside to rest for 40mins.
6. Place dough on a floured surface and knead for a while.
7. Divide dough into two portions (210g and 238g).
8. Knead few drops of pandan paste into 210g dough while leaving the other dough plain.
9. Place pandan dough on floured greased proof paper, flatten dough and roll out dough into long rectangular, trim 4 edges to get straight lines.
10.Flatten plain dough on floured tabletop and roll it into long rectangular, trim 4 edges to get straight lines.
11.Together with the grease proof paper, flip the pandan dough onto the plain dough and remove grease proof paper.
12.Press lightly and roll it up from the wider side.
13.With a shape knife cut into 10 slices.
14.Place it on a square(6x6cm) grease proof paper.
15.Cover and let it rest for 30mins.
16.Preheat steamer, bring water to a rapid boiling, drop in few blades of pandan leaves.
17.Arrange buns on steaming rack with some gap in between buns for expansion.
18.Steam buns over medium heat for 10mins.

Note: The dough is very soft and slight sticky. Don't add too much flour during kneading as this will cause the buns turn hard.

Kuih Dadar

Recipe

Ingredients
Batter:
200g plain flour
2tbsp corn flour
400g grated white coconut
400ml water
1 egg
1/4tsp salt
1/2tsp pandan paste

Filling:
300g grated white coconut
120g palm sugar (chopped)
1/3tsp salt
3blades pandan leaves
100ml water

Method:
Filling:
1. Boil water, salt, palm sugar and pandan leaves together til sugar dissolved.
2. Add in grated coconut and stir till dry.
3. Discard pandan leaves and set aside to cool.

Batter:
1. Add water into grated white coconut and extract 600ml of coconut milk.
2. Sift plain flour, salt and corn flour into a big mixing bowl.
3. Make a well in the center of the flour.
4. Add in egg and coconut milk, mix well. (Batter must be thin, runny consistency.)
5. Add in pandan paste and mix well.
6. Strain batter.
7. Heat up non-stick pan and lightly greased pan.
8. Stir batter and ladle some batter onto pan.
9. Rotate pan so that batter cover the base of the pan.
10.Leave crepe to cook over low heat.
11.When you move the pan around and crepe is able to slide around the pan, it cook.
12.Carefully remove crepe onto a plate, leave to cool and repeat process.
13.Spoon some filling onto one end of the crepe,
14.Roll up one end a little, fold in both ends and roll up the crepe like a little parcel.

Steamed Malay Cake (马来糕)

I added in a few more drops of colouring after the last stage of mixing and it resulted a strong yellowish 马来糕. :(

Recipe

Ingredients
3 eggs
110g caster sugar
1/4tsp salt
125g Hong Kong flour
20g custard powder
1tsp baking powder
1/2tsp baking soda
1/4tsp vanilla paste
65g veg. oil
few drops of yellow food colouring

Steps:
1. Sift flour, custard powder, baking powder and baking soda together and set aside.
2. Whisk eggs, salt and sugar together until thick and fluffy.
3. Lightly fold in flour into egg batter.
4. Cover and rest for 45mins.
5. Mix vanilla paste, colouring and oil together.
6. Lastly fold in oil mixture into batter until well blended.
7. Fill well greased moulds with cake batter till full.
8. Arrange moulds in steamer.
9. Steam in a preheated steamer over medium high heat for 30mins.
10.Remove cake from mould and cool it on a wire rack.

Note: It important to well greased the moulds for cakes to rise tall. If not the cakes will stick to the mould and result a heavy texture.

Whisking Egg Method

The above photo shown the stable stage of egg batter, thick and fluffy.

Method:
- Firstly, whisk egg and sugar together at high speed for about 5mins till it double in volume.
- Then reduce speed to medium-low and continue to whisk till egg batter is stable. When you lift up the whisk, the egg batter will slowly flow down and about 3-4cm of egg batter hanging at the tip of the whisk. You can also notice that the dripped egg batter in the mixing bowl will stay in position for a while. Approximate whisking time is about 10-12mins depend on your cake mixer, number of eggs and size of the eggs you used.
- Last stage, reduce speed to low and continue to whisk for another 1-2mins. This is to minimize the air bubbles. And it ready to fold in other ingredients.

Pandan Pulot Panggang (Tradition recipe)

When I was a little girl, I remembered we had a Malay neighbour who made a lot of very delicious kuehs. Everyday she will make few types of kuehs, pack them neatly in a basket and her son would sell them around our block. I remembered that her Pulot Panggang (I named it 'Banana Leaf Green Rice') is very unusual from others. The glutinous rice is green and the fried shrimp filling has a very nice fragrant. Unfortunately, nowadays I can't find this taste anymore, I missed it so much. When I tried out my long forgotten old recipe and to my surprise the familiar nice fragrant which I missed so much is back. If I'm not wrong the special ingredient which she used to give her shrimp filling that nice fragrant is 'Kaffir Lime Leaves'.
I think this is the only keuh which I had made so far need so much time for preparation and patient. However it worth all the affect and time. I'm very contented, smiling away enjoying my Pandan Pulot Panggang. ;p Taste fantastic! I'm surprise my boys love it too.

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker.


Recipe

Ingredients
Leaf wrapper:
2pcs banana leaves

Filling:
(A)
1/4cup grated white coconut
(scoop 1/4cup of coconut from Pulot ingredients 1 grated white coconut)

(B)
1 cup dried shrimp (soaked and pound till very fine)
5-6pcs Kaffir Lime leaf (teared)

(C)
3 dried chili (soaked)
2 red chili
3 bua-keras (soaked)
12 shallot
5cloves garlic
a small knob of blachan
1tsp ground coriander
1tsp ground turmeric

Pulot:
400g glutinous rice (soak overnight)
1 1/2tbsp pandan juice (pound 5-6blades of pandan leaves and extract juice)
1 grated white coconut
200ml water
1tsp salt
3blades pandan leaves (teared)
1/4tsp green colouring

Method:
Leaf wrapper:
1. Cut out 13-14 pieces of 6cm by 7cm rectangular banana leaves.
2. Scald in hot water till soften.
3. Dry leaves and set aside.

Filling:
1. Grind all the ingredients(C) together till very fine.
2. Dry-fry (A) until browned.
3. Dish out and grind coarsely.
4. Heat up 4tbsp of oil in a frying pan.
5. Fry pounded shrimp and kaffir lime leaves till dry and fragrant.
6. Dish out and discard kaffir lime leaves.
7. Heat up 3tbsp of oil in a frying pan.
8. Fry spices until fragrant.
9. Add in pre-fry shrimp and coconut, fry till well mix and fragrant.
10.Dish out and set aside.

Pulot:
1. Drain soaked glutinous rice, add in pandan juice and mix well.
2. Add water into grated white coconut and extract 375ml of coconut milk.
3. Mix coconut milk and salt into pandan glutinous rice.
4. Pour into baking tin, put in pandan leaves.
5. Place in a preheated steamer and steam over medium high heat for 20-25mins.
6. Remove tin from steamer, fluffy the rice with a pair of chopstick.
7. Dilute green colouring with 1tsp of water.
8. Spoon some colouring into rice and mix lightly with a pair of chopstick.
9. Set aside to cool slightly.

Wrapping:
1. Grease your hand with oil.
2. Spoon some glutinous rice onto a piece of clean plastic sheet and spread out rice.
3. Spoon some filling and place it in the center of the rice.
4. With the plastic sheet helps, fold rice to stick two ends together.
5. Place roll in palm and press lightly in order to firm up roll.
6. Transfer roll onto banana leaf and roll up tight.
7. Fold both ends and secure with toothpick.
8. Arrange rolls on tray and grill them at 150C for 15-20mins(turn rolls to grill the other side) till leaf is slightly brown and dry.

Palm Sugar Malay Cake (椰糖马来糕）

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker.

Recipe

Ingredients
Sponge dough:
50g plain flour
1tbsp caster sugar
75ml warm water
1tsp instant yeast

Syrup:
165g palm sugar/gula melaka
85ml water

Egg batter:
3 egg
70g caster sugar
200g plain flour (sifted)
1/2tsp dark soy sauce
85g unsalted butter (melted)

1/2tsp baking soda
1tsp baking powder

Steps:
Sponge dough:
1. Dissolve yeast in warm water.
2. Add in flour and sugar, stir till well blended.
3. Cover and set it aside to proof for 1hour.

Syrup:
1. Boil palm sugar with water until it dissolved, set aside to cool.

Egg batter:
1. Whisk eggs and sugar together until light and fluffy.
2. Lightly fold flour into egg batter.
3. Mix melted butter, black soy sauce and syrup together.
4. Fold in liquid mixture until well blended.
5. Follow by sponge dough.
6. Lastly, sift baking soda and baking powder into batter and mix well.
7. Pour batter into a lined 6-7inches round bamboo basket or round cake tin.
8. Steam in a preheated steamer at high heat for 35-40mins.
9. Remove cake and cool it on a wire rack.

Double Boil Pear with Osmanthus and White Fungus

Recipe

Ingredients
2 pear
5g white fungus (soak and tear into small pieces)
1 1/3tbsp osmanthus syrup
4-5pcs rock sugar (small pieces)
2 1/2rice bowl water

Steps:
1. Put all the the ingredients into a double boiler, cover and place in a preheated steamer.
2. Double boil over low heat for 1 1/2hour.
3. Serve hot or cold.

Soon Kueh (笋糕）

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker.

Recipe

Ingredients (yield more than 20kuehs)
Skin:
250g rice flour
125g tapioca flour
550-600ml water
2tbsp oil
2tsp sugar
1/2tsp salt

Filling:
600g turnip(shredded and drain away liquid)
100g carrot(shredded)
100g minced meat
50g dried shrimps(soak and chopped)
2cloves garlic(chopped)
4 shallot(chopped)

adequate salt
adequate pepper
adequate light soy sauce

Steps:
Filling:
1. Heat up 3tbsp of oil in a wok, fry chopped garlic and shallot till fragrant.
2. Add in chopped dried shrimp and fry till fragrant.
3. Add in minced meat and carrot and stir fry for a while.
4. Add in turnip and stir fry until slightly dry.
5. Add in seasoning to taste and mix well.
6. Dish out and set aside to cool.

Skin:
1. Boil water, salt and sugar together in a pot. (Water must reach boiling point. Remove 50ml of water first.)
2. Add in rice flour, with a wooden spoon quickly mix well.
3. Add in tapioca flour and oil, mix till a soft dough. (Add in some more hot water if you find that the dough is dry.)
4. Cover lid and rest for 10mins.

Wrapping:
1. Grab some dough and flatten it on a silicon mat. (Cover dough to prevent surface of dough from drying.)
2. Roll it out into thin pieces.
3. With a 9cm ring cut out a round dough.
4. Wrap in filling, pinch edges to seal opening.
5. Grease steamer rack with oil.
6. Arrange kueh on steamer rack, brush surface of kueh lightly with oil.
7. Steam over high heat in a preheated steamer for 10mins.

Soya Bean Crispy Puff Pastry (黄豆酥)

The filling is made from soya bean pulp. After I made soya bean drink, I removed about 270g of soya bean pulp for the puff filling whereas the balance I used it as fertilizer for my plants.

Recipe

Ingredients
Water Dough:
130g plain flour
25g icing sugar
35g margarine/unsalted butter
55g water

Oil Dough:
90g plain flour
60g shortening

Filling:
270g soya bean pulp
1/2cup corn oil
1/2cup sugar (adjust to suit individual taste)
1/2tsp salt

adequate black sesame seed
adequate white sesame seed


Steps:
Filling:
1. Used a coconut squeezer bag, extract excess liquid from soya bean pulp.
2. Steam for 35 to 40mins until soften.
3. Blend immediately until fine paste.
4. Heat up wok fry paste, sugar, salt and oil until sugar dissolved and it slightly dry.
5. Dish out and leave to cool. (You can prepare this in advance and keep in fridge.)

Water dough:
1. Sift flour and icing sugar together into a big bowl.
2. Rub margarine into flour until it resemble coarse breadcrumbs.
3. Add water and knead to form soft dough.
4. Divide dough into 9pcs, 26g each.
5. Shape into balls, cover and set aside.

Oil dough:
1. Sift flour into a big bowl.
2. Knead shortening into flour to form soft dough.
3. Divide dough into 9pcs, 15g each.
5. Shape into balls, cover and set aside.

Shaping of dough:
1. Flatten water dough, wrap in oil dough.
2. Seal seam and shape into balls.
3. Flatten pastry, use a wooden rod and roll out pastry.
4. Roll in pastry, just like swiss roll.
5. Give a half turn and repeat the step again.
6. Cover and set aside to rest for 10mins.
7. Divide filling into 9 balls of 30g each.
8. Flatten pastry then roll into round shape.
9. Wrap filling with pastry.
10.Seal the seam securely.
11.Roll into balls and flatten it.
12.Place it on a greased tray, egg wash surface and sprinkle black and white sesame on top.
13.Bake in a preheated oven at 190C for 25mins.
14.Remove and cool on a wire rack.