Chinese Pastry Kaya Puff 自制中式加央酥饼

Here's what I did.
Ingredients for pastry dough :
Dough (A)
300gm all purpose flour
1 TB icing sugar
70gm cold butter, chopped
50gm shortening
100gm cold water

Dough (B)
190gm all purpose flour
120gm shortening

*500gm homemade kaya jam or kaya from Yeo's brand
*one jar of chunky peanut butter
*egg glazing : 1 egg yolk mixed with 1/2 tspn milk

Method :
(1) in one bowl, combine ingredients (A) except water, rub shortening & the dry ingredients till well cooperated. Then add in water to form a non-stick soft.dough. Knead to smooth then set aside. If possible extra flour for coating.
(2) in another bowl, combine ingredients (B) till everything well cooperated then divide into 4 portions.

(3) at the same time, divide dough (A) into 4 portions as well, then wrap ingredient (B) into (A) and sealed to form a ball. And leave aside to rest for 20 minutes.

(4) for further rolling method, please refer here, Chinese Pastry, or here.

(5) now, cut rolled dough into half then with the cutting edge facing down and the other end facing up.

(6) then flatten dough and roll it into oblong size (about 10x4" long).

(7) spread 2 tspn of peanut butter on one side of the pastry as shown in picture, then spread the other half with kaya jam, side by side. Leave other edge of pastry empty.

(8) next, fold the pastry and sealed it, then plead the edges nicely.

**Note : for large size pastry divide into 4 portions & medium size pastry divide into 5 portions.

(9) transfer filled dough to greased baking tray and brush with egg glazing with sprinkle of sesame seeds.

(10) then bake at preheated oven 195-200'C (middle rack) for about 26 minutes or till nicely brown.

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