Ipoh Fragrant Pastry

Ingredients for water dough:

250 gm. Plain flour
40 gm. sugar
a pinch of salt
60 gm. margarine
120 gm. water

Oil dough:

180 gm. plain flour
110 gm. shortening
1/4 tsp. Bicarbonate of soda

Fillings:

130 gm. icing sugar
1/4 tsp. salt
65 gm. maltose
50 gm. plain flour
25 gm. fried sesame seeds
1/2 Tbsp. Margarine
1/2 Tbsp. oil (any kind)
20 gm. Fried shallots
1 Tbsp. water (can add more if it's too dry)

Method:

(1) Mix all the ingredients for water dough together and let it rest for 15 mins. Then divide dough into 20 pieces.
(2) Mix all the ingredients for oil dough together then divide into 20 pieces.
(3) Wrap water dough with oil dough and then roll into a rectangular shape and roll into a swiss roll. Roll out again into a rectangular shape and roll into swiss roll again. Altogether 2x rolling into a swiss roll shape.
(4) Mix all the fillings ingredients together and divide into 20 nos.
(5) Roll out each dough into a circular shape and wrap up with fillings. Make sure the seal it thightly otherwise it will leak out when you bake.
(6) Brush pastry with egg glaze and sprinkle with sesame seeds.
(7) Bake at 190C for about 20 - 25 mins. or till golden brown.

Note: I find the fillings a bit too little. Can increase the fillings.