烧包

Ingredient	Method
Filling: 270g pork meat 瘦肉, cut into cubes 1/2 tbsp garlic 蒜, finely chopped 1 1/2 tbsp shallot 大葱 , finely chopped Seasoning: A: 1 tbsp light soy sauce 生抽 3 tsp sugar 糖 1 tbsp oyster sauce 蚝油 B: 1/2 tsp 盐 1.5 tbsp sugar 糖 1 tbsp oyster sauce 蚝油 3/4 tbsp sesame oil 麻油 1 tbsp light soy sauce 生抽 3 tsp dark soy sauce 黑豆油 some white pepper powder 胡椒粉 1 pinch Chinese five-spices powder 五香粉 1-2 tbsp water 水 3/4 tbsp corn flour粟粉	1. Mix the cubed meat with the seasoning A until well and set aside for 30 minutes. 2. Mix all seasoning B in another mixing bowl, set aside. 3. Heat up 1.5 tbsp cooking oil, saute chopped garlic and shallot until fragrant.  Add in meat and stir-fry for few minutes. . 4. Add in seasoning and water and stir well. 5. Add in corn flour to thicken the mixture, set aside to cool.
Pastry: A: Water dough: (水油皮) 160g plain flour 普通面粉, 50g butter 牛油, 50ml water 水 1 pinch of baking soda 苏打粉 15g icing sugar 糖粉 1 tbsp maltose 麦芽糖 (appr 25-28g) B: Oil dough: (酥油皮) 120g plain flour 普通面粉, 55g shortening 白油	1. Water Oil Skin: Combine all ingredients, mix and knead together till smooth, cover with cling film and rest for 30 minutes. 2. Butter Oil Skin: Mix flour and shortening smooth, cover with cling film and rest for 30 minutes. 3. Divide skin Water Oil Skin and Butter Oil Skin into 15 portions equally, cover with wet cloth and shape both skins into balls. 4. Flatten skin A and place skin B on top, wrap into ball.  Roll flat and roll up like swiss roll.  Repeat 2 times and leave to rest for 15 minutes. 5.  Roll it into thin round, wrap in filling and seal it.  Place onto a baking tray, glaze with egg yolk and sprinkle some white sesame on top. 6. Bake in preheated oven at 180C for 40 minutes and remove from the oven, glaze with egg yolk again and sprinkle with sesame seeds on top. 7. Return to oven and bake for another 15 minutes until golden brown. *adding maltose will help lasting the flaky skin more than 12 hours.