Taiwanese peppered pork pastry

Name: Taiwanese peppered pork pastry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: En
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; 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; 1 cup low protein flour = 3/4 cup self rising + 1/4 cup cornstarch; 4 tablespoons lard

Main Dish

Very Easy

40 min

Preparation

Preparation15 min

Cook time25 min

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.