Sesame Pocket Bread With Fresh Mushrooms Filling

This is the second recipe that I tried out from the Flavour Magazine , May-June Issue , the first being the Inche Kaybin and now Sesame Pocket Bread….wow..wasn’t I glad I tried it out ! The sesame pocket bread tasted better than the pita bread , it smell good with those sesame seed on it. I changed the filling though to fresh mushrooms being my favourite :P The original recipe calls for minced chicken but I didn’t want to consume too much meat , so I switched to mushrooms….I dropped by Jusco and bought fresh oyster mushrooms and fresh shiitake mushrooms. Stir-fry with lotz of garlic and celery…yum yum yummy :) the aromatic mushrooms with chinese cooking wine and oyster sauce as seasoning tasted fantastic with the sesame pocket bread…they were well matched and I couldn’t resist and took two before dinner :P The bread was mini size …stuffed it with lotz of mushrooms….squirt some thousand island sauce on it….wheew..mama mia it was delicious! Rang up my Piggy cousin to come and collect her share :)))

The starter dough took 4 hours resting time

when its ready, mixed with chopped italian parsley

and divide the dough into 40g balls

flatten ball and roll into 3" disc ,

Brush egg glaze on top and sprinkle

with sesame seeds

preheat the baking tray in the oven for 3 minutes,

place the bread in the hot tray and bake for 3 minutes

till the bread puffed up but not browned.

It was finger licking good :)))

Piggies , drool first

before you get to eat it....... :P :O

Sesame Pocket Bread ( adapted from Flavour Magazine by Catherine Lau )

(makes 20 )

Ingredients:

Starter dough
375g high protein flour
3 g instant dried yeast
235 ml water

Dough

175 g plain flour, sifted
20 g milk powder, sifted
3 g malt powder, sifted
7 g fine salt, sifted
3 g instant dried yeast
2 tbsp honey, mixed with
75 ml water
50 ml sesame oil or olive oil * I used olive oil
30 g coriander leaves, chopped * I used fresh Italian parsley

Egg glaze

1 egg yolk
1.5 tbsp water or milk

Method:

To make the starter dough:

Place all the ingredients in a mixer and mix with the dough hook on low speed until combined. Then mix on medium speed until smooth, about 4 minutes.

Place dough in an oiled bowl, rest for 4 hours at room temperature.

To prepare the dough:

Cut starter dough into smaller lumps and place in the mixer with the combined sifted ingredients, yeast, honey and water mixture. Mix on low speed with the dough hook until combined. Mix on medium speed for 3 minutes. Add oil and mix for 5 minutes until smooth. Add coriander, mix well, remove and shape into a ball. Place in an oiled bowl, clip wrap, and rest for 20 minutes at room temperature.

Divide dough into 40 g portions and shape into balls. Flatten balls, cover and rest for 10 minutes.

To bake:

Preheat oven to 245 ̊ C . Roll flattened dough into 3” or 8 cm circle. Allow to rest uncovered for 10 minutes. Brush top with egg glaze and sprinkle with sesame seeds.

Preheat the baking tray in the hot oven for 3 minutes. Place the bread in the hot tray and bake for 2-3 minutes, until they are puffed up but not browned. Remove and keep warm wrapped in towel.

Filling using fresh mushroom ( my recipe )

Ingredients:

1 pkt of fresh shiitake mushroom – cleaned and cut into bite sized
2 pkt of oyster mushrooms – cleaned and cut into bite sized
2 sticks of celery – cleaned and diced

5 pips of garlic –chopped fine
2 tbsp of olive oil

Seasoning:

Mixed all the seasoning ingredients together

2 tbsp of oyster sauce
2 tbsp of cooking wine
dash of white pepper
dash of paprika
salt to taste
1 tbsp of cornflour

Heat up wok with medium heat and pour 2 tbsp of olive oil, add in the chopped garlic and saute the garlic till fragrant, add in all the cut mushrooms and saute till cooked, dish out the mushrooms and pour away the extra liquids. Put back the cooked mushroom into the wok, add in the celery together with the seasoning mixture. Dish up when it started to thicken. Use as filling for th split sesme pocket bread.

Filling using minced chicken ( adapted from flavour magazine)

2 tbsp of veg oil
3 cm young ginger, minced
1 onion, diced
50 g dried oysters,soaked and chopped
4 dried shiitake mushrooms, soaked and diced
4 cloves of garlic, chopped
500g chicken, minced
1 small carrot, diced
1 stick celery, chopped

Seasoning:

1 tbsp of oyster sauce
1 tbsp of Chinese rice wine
1 tsp of Chinese 5 spice powder,
1 tsp of sesame oil
Sugar, salt and pepper to taste

1 tbsp of potato starch, mixed with
4 tbsp of water
1 stalk of spring onion, chopped

To prepare the filling: Heat the oil and stir-fry the ginger, onion, and oysters. Cooked till fragrant, add mushrooms and stir-fry for two minutes. Add the garlic and stir-fry till fragrant before adding the chicken . Cook chicken until lightly browned before adding carrots and celery. Stir-fry for a minute, add the seasoning and thicken with potato starch solution. Add spring onion and dish out. Use as filling for the split sesame pockets.

Enjoy!

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