Deep Fried Chicken Floss Teochew Mooncake @ 潮州鸡肉丝千层酥皮月饼

Ingredients for pastry dough :
Dough (A)
200gm  all purpose flour
30gm  icing sugar
50gm  shortening
100gm  water + 1/2 tspn  vinegar
1/2 tspn pandan extract

Dough (B)
180gm  all purpose flour
100gm  shortening

Method :
(1) mix together ingredients dough (B) till soft dough is formed, set aside.
(2) for dough (A), combine flour& sugar into a big mixing bowl till well mixed, then rub in shortening till everything is well cooperated.
(3) next, stir water mixture into dough (A) dry ingredients till soft & moist elastic dough is formed. Leave to rest for 20 minutes before further process.
(4) now, divide both dough into 2 portions each then wrap dough (B) into dough (A).

                                    (sample pictures from 1st rolling of small pastry dough)

(5) flatten the wrap dough by using a roller pin to form a prolong rectangle shape (as picture shown above), then by using your hand, roll dough from the shorter end to the other end like swiss roll.

                                  (sample pictures from 2nd rolling of small pastry dough)
(6) again, flatten the roll dough by pressing it with the rolling pin then roll to form a flat prolong rectangle shape as well, in the opposite way round.
(7) now, roll the shorter end to the other end to form a swiss roll again.

(8) flatten both swiss roll dough into 10x6" large rectangle shape.

(9) now, place both dough together and cut into half.
(10) again, put the two cut dough together by facing the same direction, as picture shown below.

(11) once its ready, slice the pastry dough around 1 to 1.2mm thick sloping downwards. It gives you bigger & wider pastry in this way.

The pastry dough will look something like this. As shown as the above picture.

Ingredients :
10 pcs @ 60gm   pandan mung beans/dou yong paste
100gm  spicy chicken floss

TO ASSEMBLE :
Simply flatten mung bean paste and fill in 1 tablespoon of chicken floss, wrap to cover everything and shape into ball. Press the ball filling to make sure its firm enough.
Flatten each portion of pastry dough just by the size to cover the fillings (as shown in the picture on the left), then slowly push pastry dough to the end of the meeting point and press to seal everything up.

Finally, fried pastry till golden brown and leave cool.