110 g All Purpose Flour ( Bob’s Red Mill Organic All Purpose Unbleached White Flour )
1 tsp Instant Yeast 1 小匙(5 g)
50 g Lukewarm Water (40°C)
10 g Demerara Raw Cane Sugar
1/4 tsp(1 g) Himalayan Salt
1 tsp Homemade Spring Onion Oil ( Homemade Spring Onion Oil Click Here )
Oil Dough ⧫ Ingredients
75 g Cake Flour
3 tbsp Homemade Spring Onion Oil
Decoration
Egg White
100 g White Sesame 100 g
Making Warm Dough
1. Dissolve demerara raw sugar in 40C warm water. Combine flour and salt in a mixing bowl. Make a well in the centre, add in instant yeast. Pour in warm water and mix quickly to combine.
2. Add homemade spring oinion oil to the dough. Turn warm water dough onto a working surface and knead until smooth about 5 minutes.
3. Place the dough in a mixing bowl. Rest in the steamed oven. Turn on “Fermentation mode” 40C for 1 hour. If you don’t have steamed oven, place a cup of boiled water together with the dough in the oven. Close the door.
Making Oil Dough
4. Combine flour and homemade spring onion oil to a dough. Covered with plastic wrap.
Making Bread Pockets
5. Roll the warm water dough into a cylinder. Cut dough widthways into 10 even pieces. Roll out the oil dough. Cut dough widthways into 10 even pieces. Shape to a ball.
6. Working with one piece of dough at a time. Press a warm water dough thin and round. Fold warm water dough lengthways to cover oil dough. Then pinch edges to seal cut sides. Cover with a damp tea towel and rest for 10 minutes.
7. Roll each piece of dough into a very thin rectangle, then roll into a cylinder. Pinch edges to seal. Cover with a damp tea towel and rest for 15 minutes. Preheat oven to 210°C
8. Roll the dough in to 3 x 10 cm rectangle. Make sure the edges are sealed when rolling so no air escapes when baking. Arrange all dough onto a baking paper.
9. Take out the preheated baking tray from oven. Transfer the dough onto the baking tray. Baked bread at 210°C for 5 minutes until puffed and golden. Turn over, 170°C baked for another 5 minutes.
10. Brush dough with egg white wash, place onto plated sesame seeds, turn to coat thickly, then place on an oven tray. Baked bread at 100°C for 5 minutes.