Butterfly

Ingredients:

A
600 g all purpose flour
150 g Starter
250 g sugar

B
300 g water
1/2 tsp potassium carbonate & sodium bi-carbonate solution aka kan sui
2 tsp salt
2 tbsp oil
1 tsp baking soda
1 tsp double action baking powder

C
1 tbsp all purpose flour
1 tbsp cornstarch
3 tbsp sugar
60 ml water

2 tbsp sesame seeds
Oil for deep frying

Starter:
65 g all-purpose flour
100 ml water
1 tsp instant yeast
Method:
Starter:
Mix all the ingredients and let to rise for 1 - 2 hours.
Mix B and stir until dissolved.
Mix A and stir in B solution and knead into a dough. Cover dough and let it rest for 30 minutes.
Add more flour if dough is too sticky and let dough rest for another hour.
Mix ingredients C.
Heat oil for deep frying.
Remove dough onto to a heavily floured board and cut dough into 2 portions.
Roll one portion into a long rectangle - 1/2 inch thick.
Brush solution C onto top of rectangle and sprinkle on the sesame seeds.
Cut rectangle into 1 1/2 inch pieces and cut one slit on the top and one slit on the bottom.
Fry butterflies in moderately hot oil - 350f until they are golden brown.