Hot Water Dough Pastry

This pastry 燒餅 is also made with hot water dough. The dough is rolled thin and then an oil and flour mixture, 30g of flour to 80g of oil, is brushed on to the dough. Roll up the dough and roll to a square (make sure not to roll all the way to the edge and break the pasty). Fold in three and then roll again, repeat. Lightly wet the surface of the resulted rectangle and stick on some sesame. Bake in 400C oven for 10 minutes. Tender layered pastry that make excellent sandwiches.