This is part of Fricot’s Around the World in 80 Dishes series … introduction to follow soon.
- 625 g white wheat flour
- 230 ml water, boiled
- 120 g bean paste
- 90 ml vegetable oil
- 60 g sesame seeds, placed in a bowl
- 50 ml milk, warmed to 38ºC
- 30 ml water, cold
- 15 g yeast
- 10 g salt
- Oil for deep frying (optional)
- Sugar water for brushing cakes
Spicy Pork Mince
- 500 g pork mince, lean
- 2 tbsp dark soy sauce
- 2 tbsp rice wine
- 1 tbsp sugar
- 10 g black pepper, pinch
- 2 tsp oil, for frying
- 5 g salt, pinch
- A bunch of fresh coriander leaves
Heat the vegetable oil in a wok, add 125 grams of flour, stir into a thick paste. Cook gently, stirring continually until it is golden and smooth. Remove and leave to cool.
Dissolve yeast in the warmed milk.
Sieve remaining flour into a bowl, stir in one teaspoon of salt and make a well in the centre. Pour in the hot water and quickly work into the flour, add the cold water and the yeast mixture knead until it is smooth and elastic.
Work the oil dough into the water-yeast dough, leave to rise for two hours.
Divide the dough into 36 equal portions, shape each piece into a ball, press flat into a disc shape. Put a heaped teaspoon of bean paste on a disc, place another disc on top, press to seal the edges. Brush the surface with sugar water, press into the sesame seeds, place on a greased tray. Repeat with remaining ingredients. Leave to rise for an hour.
Preheat oven to 220ºC.
Bake for 15 minutes until golden. Place on a rack.
Sauté mince in the oil in a wok, add rice wine, soy sauce, sugar and seasonings. Stir until there is no liquid left in the wok, stir in the fresh coriander leaves.
Serve the cakes with the pork and coriander.