Taiwanese peppered pork pastry

Ingredients

• 2 libras ground pork
• 1 libras ground belly pork
• 1 tablespoon dark soy sauce
• 3 tablespoons oyster sauce
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon fish sauce
• 1 teaspoon five spice powder
• 1 tablespoons ground pepper
• 1 tablespoons sesame oil
• 1 1/4 cup water
• 5 stalks scallion chopped
• 1/4-1/2 cup sesame
• syrup = boil 1/2 cup water + 1/2 slab sugar

Dough 1:

• 3 cups medium protein flour = 2 cups all purpose + 1 cups cornstarch
• 1 teaspoon instant yeast
• 1 teaspoon baking powder
• 3 tablespoons sugar
• 1 1/4 cup water

Dough 2:

• 1 cup low protein flour = 3/4 cup self rising + 1/4 cup cornstarch
• 4 tablespoons lard

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Preparation

• Mix all the meat together with the spices. Stir until homogeneous and add a little water at a time. Then add in sesame oil. Continue to stir. Wrap and refrigerate for 3 hours or overnight.
• Mix the dry ingredients for dough 1. Then form a well and slowly add in the water. Knead into a soft dough. Cover for 1 hr and let it double.
• Mix the lard with the low protein flour for dough. Knead into a dough. Roll out and cut into 16 pieces.
• After dough 1 double. Roll out and cut into 16 pieces. Using dough 1 and wrap dough2. Roll it flat.
  
• Then roll into a swiss roll. Then pinch the two end to the middle and roll it out again. Again roll into a swiss roll. Then pinch two ends to the middle and then flatten.
• Place meat in center of flatten dough and add in scallions. Wrap and then dip the smooth side in the syrup and then on the sesame.
• Then place on a nonstick pan. Let the dough rest in the oven for about 10 minutes. Then turn on the oven for 350 F. Bake for 20 minutes or until golden brown.
• Serve hot.