要吃要吃好 吃喝玩乐 |
| Poignant craftmanship |
An exquisite masterpiece in the world of chinese pastries by Hongkong chefs. The alkaline water in dough transforms the fusion of high quality flour and syrup to the next level of aromatic sensation. The delicate dough demands a pair of hands that sychronises with a calm and focus mind in the making. The portion of filling to dough is supposingly to be 80% to 20% , manageable through swift strokes of the chinese pastry chef's skill. At this ratio the rolled dough is thinned so fine that a slight heavier breath could break it. I prefer a 70/30 proportion so my sweet tooth could sink into more dough to enjoy the flavourful smooth softness. White lotus paste is often the prefer choice. Throw in some roasted melon seeds, pumpkin seeds or the divinely olive seeds ( price 4x). To enjoy a richer taste, a piece of salted egg yolk is wrapped with the lotus paste . Be sure you get at least a slice of it under the fat round Moon.
Workshop available @ Palate Sensations Singapore
- tel 65 6589 8843
food quote: 掛羊頭賣狗肉："Sell dog's meat under the label of a sheep's head"：To carry high-sounding, but misleading names.
Cook as to how you like to eat it, join me if we share the same taste. PaulaCookingFingers
Paula Cooking Fingers is a cooking memoir of a culinary enthusiast group, featuring Straits Chinese and International flavours.
Tan Paula
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