Yield
10
Prep Time
1 Hr
Cook Time
20 mins
Ingredients
| 500g | Blue Key Pau Flour |
| 5g | Instant yeast (Included in Blue Key Pau Flour) |
| 20g | Sugar |
| 5g | Salt |
| ½ tsp | Star Brand Orange Colour |
| 300g | Water, cold |
| 10ml | Seri Murni Pure Cooking Oil |
Filling
| 15g | Garlic, chopped |
| 100g | Onion, diced |
| Seri Murni Pure Cooking Oil, for saute | |
| 200g | Minced chicken |
| 2 tbsp | BBQ Sauce |
| 1 tbsp | Oyster Sauce |
| 5g | Chicken stock |
| 3g | Garlic powder |
| 5g | Black pepper |
| 100g | Cabbage, sliced |
| 50g | Carrot, sliced |
| 50g | Water chestnut,sliced |
| 50g | Scallion,chopped |
| 100g | Cheese |
Decoration
| Black sesame |
Method
- Prepare filling by saute garlic, onion, in oil until fragrant. Add minced chicken, BBQ sauce, oyster sauce, chicken stock, garlic powder and black pepper. Continue for fry until the chicken is cook. Add cabbage, carrot and water chestnut and fry until the vegetable soften. Lastly add scallion. Set aside to cool.
- For dough, mix all the dry ingredients in the mixing bowl for 1 minute.
- Add orange color into cold water and pour the water into the dry ingredients. Mix for 1 minute. Add oil and mix at medium speed until the dough fully developed. (15 to 20 minutes)
- Scale dough at 40g and wrap 15g of filling and 5g of cheese into the dough. Secure the dough tightly and proof for 30 to 45 minutes at ambient temperature.
- Press to flatten the dough and sprinkle with water and decorate with black sesame.
- Heat up the pan with oil and fry until golden brown on both sides.