Sesame Bread Pockets

This is the most popular Chinese breakfast item for hundreds of years.  It’s not that difficult to make.  I love these bread pockets.  I also eat roasted duck with them, too. Delish~

A Ingredients

All-purpose flour                  450 g

Salt                                           ½ teaspoon

Lard                                         15 g

Peanut oil                                 25 g

Hot water (80-100°C; 175-210°F)       225 g

Cold water                           30-50 g

Directions:

1. Measure the all purpose flour and salt into a mixing bowl, add lard and the peanut oil to the flour and break apart the lark into the flour using your fingertips until all the big chunks are broken. 

2. Mix the hot water into the dough, a bit at a time, try to pick up all the loose flour at the bottom of the mixing bowl.  Add enough cold water into the flour to make a dough.

3. Knead until smooth, cover with plastic wrap and let rest at room temp for 30-40 minutes. 

B Ingredients

Cake flour                  120 g

Peanut oil                     50 g

Lard                             25 g

Directions:

1. Heat the peanut oil and lard in a frying pan until fragrant and lightly smoking. 

2. Add the cake flour into the pan and cook until the raw flour smell is replaced by cooked flour smell and the color is light golden. 

3. Scoop out the filling into a bowl.  Place the bowl in frig until the dough is ready for assembling.

C Ingredients

White sesame, toasted               ¼ cup

Directions:

1. Put the dough onto a lightly floured surface.  Sprinkle generously with flour to prevent sticking. 

2. Roll the dough out into a 12x18 inch flat, spread the filling evenly onto the flat, leave a 1 inch edge at the sides empty. 

3. Roll up the dough from the long side into an 18 inch log, sealing the opening by pinching the dough together as the dough roll up, then seal the two ends. 

4. Mark the long dough log with the back of a knife into 12 equal portions.  Snap each portions off with your hand, sealing the opening with your fingers. 

5. Place the dough, sealing-point at the center, on a lightly floured surface, press down with palm, roll out into a long rectangle, smooth side down, fold towards the center like a letter. 

6. Seal side down, turn 90 degree, roll the dough out to a long rectangle, turn the dough over so the smooth side is down, pick up the two short sides, fold towards the center, then fold the dough in half at the center, like a book, this is a book fold. 

7. Preheat oven to 350°F/180°C.  Seal side down, spray a bit of water onto the top side, then press the water side into the bowl with toasted sesame.  Place the dough on a floured surface, sesame side up.  Roll the dough into a long rectangle about 2x6 inches.  Place onto a baking sheet lined with parchment paper, sesame side down.  Repeat for the rest of the dough. 

8. Bake in the oven for 6 minutes, remove the baking sheet, flip the pockets over, bake for an additional 15-17 minutes until puffy and slightly golden. 

Serving: 12