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Rose/Roselle Pastries

Dim Sum and Other Snack Foods

Rose/Roselle Pastries
1 pound tang or cake flour
3 Tablespoons toasted sesame seeds
6 Tablespoons unsalted butter, divided in half
1 pound bread flour
3 Tablespoons toasted pine nuts, chopped or crushed with the side of a cleaver
4 Tablespoons roselle syrup, divided, or four flowers blended with two tablespoons syrup from their jar
1/2 cup all-purpose flour
1/2 cup granulated sugar
1. Mix low protein or tang flour with half the butter, half the sesame seeds, and half cup cold water. Mix until this forms a ball, then set aside.
2. Mix bread flour with the other half of the butter, add half the pine nuts, and half cup cold water. Mix until this forms a ball, then set aside.
3. Mix syrup, all purpose flour, sugar, and the other half of the sesame seeds and the pine nuts, and set this filling aside.
4. Divide items in steps one through three into a twelve parts each. Then put the one with bread flour inside the one with tang flour and roll it into a ball. Flatten, roll it into circle about six inches in diameter. Repeat using all twelve parts.
5. Put the filling part in the center of the rolled dough and pinch it closed as one does with dumplings. Flatten slightly, then put it on a cookie sheet. Repeat until all twelve pastries are made. Let them rest ten to fifteen more minutes.
6. Heat oven to 350 degrees F, then bake them for twelve to fifteen minutes just until they are barely tan. Take them out of the oven, set them on a wire rack. When cool, serve.

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