Water Dough
• Plain Flour | 104216 | 105 gm
• Unsalted Butter | 68328 | 35 gm
• Fine Sugar | 1416 | 15 gm
• Salt | 58415 | 1 gm
• Water | - | 45 gm

Oil Dough
• Plain Flour | 104216 | 70 gm
• Unsalted Butter | 68328 | 35 gm

Filling
• Yam Paste | - | 140 gm
• Mochi Ball | - | 105 gm
• Chicken Floss | - | 50 gm

Decoration
• Black Sesame Seeds | - | 10 gm
• White Sesame Seeds | - | 10 gm

**Direction Chicken Floss Yam Mochi Ba Si Biscuit**
1. Firstly, add butter, flour, salt and sugar into a mixing bowl
2. Mix well and knead dough till smooth and shiny. Then rest the dough for 30 minutes.
3. Portion dough into 30 gm per piece.
4. Take a water dough and wrap it into an oil dough, with a rolling pin, roll into a long strip.
5. Make a 3-fold and let it rest for 10 minutes.
6. Roll into a long strip again, make a 3-fold again, let it rest for 10 minutes.
7. Flatten the yam paste, then wrap a mochi ball ba si into the yam paste.
8. With a dough, wrap it with a filling from step 4, then stuff it with chicken floss before tightening the mouth of the dough.
9. Sprinkle water on the surface of the dough and sprinkle with mixed black and white sesame seeds. Rest if for 10 minutes.
10. Bake for 10 minutes at 180 °C, then bake it for 15 minutes at 170°C.

(do not over-bake so as to not over-colour the pastry)

1. Mochi Filling: If the mochi is frozen, thaw it properly at room temperature to make it pliable. Overcooking or handling it when too cold can make the texture chewy or hard.
2. Balancing Sweet and Savory Flavors: Chicken floss adds a savory umami flavor to balance the sweetness of the mochi and sesame. Make sure to use just enough to complement the flavors without overpowering the dish.
3. Form the Biscuits : Make sure to press the mochi balls evenly into the dough so that the filling is distributed well throughout the biscuit. The mochi should be soft but firm enough to stay in place.