Red Bean Pastry...chinese flaky pastry

I enjoy making pastries with Chinese flaky pastry, it's sorta like the regular flaky pastry with a twist. This method uses two different dough, i.e. water dough and oil dough, that's wrapped together and rolled twice to get the flaky layers. 
Granted this takes a wee bit more time and work kneading and rolling but it's worth it.

I made the red bean paste by boiling  a cup of pre-soaked beans with some sugar and cook it until the paste is thick.

Ingredients for the oil dough
100 gm flour
60 gm shortening

Ingredients for Water dough 
120 gm all purpose flour
20 gm sugar
35 gm shortening
65 ml water
1/4 tsp maltose

Egg wash
1 egg - beaten
some black sesame seeds 

Filling
400 gm red bean paste

Mix all the ingredients of oil dough together and knead till you get a soft dough. Set it aside to rest for 30 minutes.
Mix all the ingredients of water dough together and knead till you get a soft dough. Set it aside to rest for 30 minutes. 

Divide both dough into 15 equal pieces. 
Wrap the oil dough into the water dough (lighter color and more stretchable)  and flatten it.

Roll the dough out into a longish flat piece. Roll it up like a Swiss roll. 
Turn 90 deg, and roll out again and roll it up like a Swiss roll. 
Press dough down with palm and lightly roll out into a circle. (Do this twice). Let the dough rest for ten minutes.

Now divide the red bean paste into 15 parts of 25 gm.
Flatten the dough and put place the bean ball wrap it gently, tucking the seam underneath. 
Roll the filled ball gently and slit the pastry into 8 ( as shown below).
Twist the edges up like a petal and egg wash it twice. Sprinkle some black sesame seed.
Lift gently with a spatula and place it on a baking tray.
                                              

Bake in a pre heated oven at 200 deg cel. for 20-25 minutes. Serve with tea. 
Enjoy...jue