Directions

To Make the Water Dough

1. Using an electric mixer, combine all water dough ingredients until soft and smooth. Rest covered for 30 mins. Divide into 10 equal portions.

To Make the Pastry Dough

1. With a spatula, mix all ingredients until well combined. Cover and place in the fridge for 15 mins. Divide into 10 equal portions and roll into balls.

To Make the Pancake

1. Preheat oven to 230°C. Prepare a baking tray by lining with baking paper.
2. For each portion, roll the water dough flat and wrap a pastry dough ball inside. Seal the water dough.
3. Using your palm to flatten the dough, then roll it to a 3mm oval. Fold in half and roll into a coil.
4. Turn the dough on its side, flatten again with your palm and roll into an oval ready to bake.
5. Arrange the doughs on a lined baking tray. Brush water lightly on the surface and sprinkle sesame seeds generously on top and press lightly into the dough.
6. Bake for 18 mins or until light golden brown. Serve with Chinese doughnut.