Plate class

I recently visited Taipei, and had a great time because the food was wonderful.

For breakfast, we had soybean milk and sesame seed bread stuffed with yauh ja gwai. The bread is fun to make; it is a similar technique to puff pastry, but easier.

You will not need all the roux: store leftovers in the fridge for the next batch of bread. Let it come to room temperature before using.

Split the cooked bread along three sides and stuff with yauh ja gwai, or cut it in half widthwise, then pry it apart to make pockets, and fill with cooked meat. I will give a recipe next week for one of my favourite stuffings.

Roux: 2 cups plain flour 1 cup oil Heat oil and flour. Add extra flour or oil to make a soft paste that does not separate. Cook until lightly browned, then cool completely.

Dough: 3 cups plain flour .75 tsp salt 1 cup boiling water Sesame seeds Stir together flour and salt, then add boiling water. Mix, adding enough cool water to make a dough that is neither dry nor sticky. Knead briefly until smooth, then divide into three pieces and cover with plastic wrap.