Butter Pastry

 This recipe is one of my all time favorites.  It took me years to perfect.  Hope you like it! 

I. Dough Starter (prepare the night before or at least 8 hours before)

A Ingredients

Dry yeast                           rounded ¼ teaspoon

Warm water ((105-115°F)               40 g

B Ingredients

All purpose flour                              60 g

Salt                                                        pinch

Directions:

1. Mix A ingredients, let rest 5 minutes.

2. Mix A and B ingredients until and knead until smooth, cover and let rest in room temperature around 8-10 hours.  (any longer,  put the dough in the frig, let sit at room temp for 30 minutes before using)

II. Pastry Wrapper

Dough Starter           the above recipe

All purpose flour                  100 g

Powdered sugar                        20 g

Peanut oil                                  40 g

Cold water                            50~55 g

Directions:

1. Mix all the ingredients by hand, or with an electronic mixer until smooth, around 5-8 minutes.  Cover and let rest 20-30 minutes. 

III. Pastry Dough

Ingredients

Cake flour             100 g

Peanut oil                40 g

Directions:

Sift the flour then add the oil, mix until blended.  Divide the dough into 12 equal portions, cover and set aside.

IV. Buttered dough

C Ingredients

Butter                                 50 g

Shortening(or margarine)   50 g

Powdered sugar                  85 g

Salt                                     1/8 g

D Ingredients

Eggs, slightly beaten          10 g

Powdered milk                  100 g

Directions:

1. Blend all C ingredients together.  Beat in the D eggs until blended.

2. Add the powdered milk, mix just until blended in, no loose powder.

3. Divide the dough into 12 equal portions, roll into balls, cover and refrigerate until ready to use.

V Combine

Ingredients

Sesame, white, toasted       1 cup

Directions:

1. Preheat oven to 350°F/180°C.  Divide the bread dough into 12 equal portions, roll into balls, cover and let rest for 20-30 minutes. 

2. Take a bread dough, push an oil dough into the center, pinch at the bottom, roll it to make a round shape. 

3. Seam side down, press down with your hand, roll the dough out into about the size of your hand. Flip over, seam up side, roll up from the short side. 

4. Seam side down, press down with your hand, then roll the dough out into the length of your hand, flip over, seam side up, roll up from the short side. 

5. Seam side up, press down with a finger in the middle of the seam side, then gather the side and pinch towards the center to make a ball.  Flip over, seam side down.

6.  Press down the ball into half the height, using a rolling pin, roll from the outside towards the inside to create a thick in the center, thin on the outside UFO shaped dough, Wrap a butter ball into the center on the seam side, pinch tightly on the bottom to seal.  Put the ball, seam side down on the working surface, using both of your hands to make it as round as possible.  Then press down the ball again into about half the height. 

7. Brush the top with water, then press the wet side down into a bowl filled with white sesame.  Take out and put the dough onto the working surface again, sesame side up.  Roll with a rolling pin into a long oval shape about the size of your palm.  Place the dough onto a parchment lined baking sheet. Repeat with others and put the baking sheet into the oven for 16-18 minutes or until golden brown.  If you like a crispier finish you can bake an additional 2-3 minutes.  Remove to a wire rack to cool completely. Store in air tight containers.

Servings: 1 dozen