Bismillahirahmanirahim,
My experiment recipe inspired by Kenneth Goh's original.
About 8 palm size sweet flaky crust shaobing, you will need:
Water dough:
120 grams of fine flour
50 grams of water
40 grams of cooking oil
2 tablespoon of fine sugar
A pinch of salt
Oil dough:
80 grams of fine flour
30 grams of cooking oil
Fillings:
90 grams of fine sugar
15 grams of fine flour
3 tablespoon of honey
Coating:
1 cup white sesame seeds
3-4 tablespoon of maple syrup (depends on how much you would want to coat them)
Steps:
1. Pre heat oven at 180 degree Celsius
2. Mix, stir and knead 'water dough' ingredients in a bowl and divide into 8 equal portions. Let it rest for 15 mins
3. Mix, stir and knead 'oil dough' ingredients in a bowl and divide into 8 equal portions.Let it rest for 15 mins
4. Mix and form a ball with all 'fillings' ingredients in a bowl and divide into 8 equal portions. Let it rest in the refrigerator for a while.
5. From Kenneth's recipe:
"Take one portion of water dough, shape round, flatten it , put a portion of oil dough on top of the water dough,seal it and shape it round.
Use a rolling pin to roll the ball into a rectangular shape as evenly and as thin as possible.
Roll it up like you are preparing Swiss roll. Turn the “Swiss roll” direction with the shorter side pointing at you.
Use a rolling pin to roll it again in a rectangular shape as evenly and as thin as possible. "
6. Do the same technique to fill in the 'Fillings'.
7. Coat them with maple syrup followed by rolling over the sesame seeds before flattening into a centimeter thick oblong shaobing. *Usually round shape is for sweet shaobing, and oblong for savoury,anyhow you can shape into ur preferred shape though . I like this oblong shape. Its much easier to shape :P
My experiment recipe inspired by Kenneth Goh's original.
About 8 palm size sweet flaky crust shaobing, you will need:
Water dough:
120 grams of fine flour
50 grams of water
40 grams of cooking oil
2 tablespoon of fine sugar
A pinch of salt
Oil dough:
80 grams of fine flour
30 grams of cooking oil
Fillings:
90 grams of fine sugar
15 grams of fine flour
3 tablespoon of honey
Coating:
1 cup white sesame seeds
3-4 tablespoon of maple syrup (depends on how much you would want to coat them)
Steps:
1. Pre heat oven at 180 degree Celsius
2. Mix, stir and knead 'water dough' ingredients in a bowl and divide into 8 equal portions. Let it rest for 15 mins
3. Mix, stir and knead 'oil dough' ingredients in a bowl and divide into 8 equal portions.Let it rest for 15 mins
4. Mix and form a ball with all 'fillings' ingredients in a bowl and divide into 8 equal portions. Let it rest in the refrigerator for a while.
5. From Kenneth's recipe:
"Take one portion of water dough, shape round, flatten it , put a portion of oil dough on top of the water dough,seal it and shape it round.
Use a rolling pin to roll the ball into a rectangular shape as evenly and as thin as possible.
Roll it up like you are preparing Swiss roll. Turn the “Swiss roll” direction with the shorter side pointing at you.
Use a rolling pin to roll it again in a rectangular shape as evenly and as thin as possible. "
6. Do the same technique to fill in the 'Fillings'.
7. Coat them with maple syrup followed by rolling over the sesame seeds before flattening into a centimeter thick oblong shaobing. *Usually round shape is for sweet shaobing, and oblong for savoury,anyhow you can shape into ur preferred shape though . I like this oblong shape. Its much easier to shape :P
Pictures from Kenneth's blog
8. Pop into the oven for 15-20 minutes or until the pastry puffs up.
Good luck !!!