Huaiyang Pastries: Hongkong Flaky Egg Tarts

你吃饱了吗?

不想吃饱   要当漂亮新娘

Insanely popular

Workshop available @ Palate Sensations Singapore 

- tel 65 64789746

food quote:   人要倒黴，喝口凉水都塞牙：“Even the water would get stuck between the teeth when a person is extremely unlucky”. Be Unfortunate to do anything.
Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers

dim sum

0

Fried Sesame Balls w lotus walnuts

一天到晚不停吃

不吃不眠   

As tasty as you're imagining

food quote:   姜还是老的辣, jiāng háishì lǎo de là “the ginger gets more pungent with age” the older and wiser you get

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers

dim sum

0

Chee Cheong Fun

你吃了吗? Nǐ chīle ma?

吃不饱. 没钱吃饱    

funky monster

food quote:  王婆賣瓜，自賣自誇：Every potter praises his own pot.

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers

dim sum

0

Huaiyang Pastries: Char Siew Soh

你又在吃?

一天到晚不停吃  不吃不眠??

Delectable guilty pleasure

Dim sum lovers often rate their favourite restaurant by the gorgeousness of the char siew baos, but not with me as I take no fancy of oversweetened saucy meat embedded in a soft pillowy bao. This combination of high sweetness and soft texture is beyond of my taste buds' apprehension. 

However, the whole gastronomic world turn anti-clock wise when the sweet char siew filling is encased in a delicate huaiyang flaky pastry. The highly rich dough and the light crispyness balance off the sweetness of the fillng. The flakiness of each puff supposingly has to be gradually thinned out towards the sweet char siew filling in the centre. Most recipes call for the same kind of flour for the water and oil dough which landed you with distinctive layers of flakes throughout, losing the melting effect of the last layer in the char siew sauce. Dim sum chef's secret: the using of cake flour in the oil dough. Hope, you'll bake more melting char siew soh.

food quote:   姜还是老的辣, jiāng háishì lǎo de là “the ginger gets more pungent with age” the older and wiser you get

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers

dim sum

1

Waltzing with Yeast 9: Smiley Black Pepper Chicken Bao

你吃了吗? Nǐ chīle ma?

吃不饱. 没钱吃饱

Palate pleasers

food quote:  王婆賣瓜，自賣自誇：Every potter praises his own pot.

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers

yeast

5

Waltzing with Yeast 8: Fancy Steamed rolls

你吃饱了吗? 

不想吃饱   没男朋友

Baos galaxy

food quote:  王婆賣瓜，自賣自誇：Every potter praises his own pot.

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers

yeast

0

Waltzing with Yeast 7 : Longevity Bao

What're u eating? 在吃什么?

吃不饱的. 想当SQ空姐.

Morbid obesity

food quote:   人要倒黴，喝口凉水都塞牙：“Even the water would get stuck between the teeth when a person is extremely unlucky”. Be Unfortunate to do anything.

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers

yeast

0

Smiley Char Siew Bao

What're u bingeing? 又在吃什么?

吃不饱的. 不想吃饱.

"Un Merveil"

steaming baos@training college

food quote:   今朝有酒今朝醉：Enjoy the wine today and leave all the worries till tomorrow.

Cook as to how you like to eat it, join me if we share the same taste. PaulaCookingFingers

dim sum

1

Pan fried baos - Sheng Jian Bao

A marvel construction

Food Quote:  畫餅充饑: "Draw a cake to satisfy one's hunger" 
Cook as to how you like to eat it, join me if we share the same taste. PaulaCookingFingers

yeast

0

Har Gow

要吃要吃好     吃喝玩乐

Unbridled brilliance

Hot water dough method...Welcome to another session of this technique in the making of Dim Sum pastries. These pearly white juicy dumplings stuffed with a succulent delicious prawns filling whet your appetite for the rest of the dim sum on the menu. The har gow dough is sticky and pleating them requires mind concentration , definitely cannot be toggling between your text messages and the dumplings.

The pearly white uncooked dough turn translucent after steaming them for 8 mins, luminating some pinkiness of the prawns. These dumplings are to be eaten steaming hot with a dip in a chilli sauce.The dough skin turn a little leathery once they are cold. 

Another technique to learn in this dumpling making is the know-how of making the prawns crunchy before adding the seasonings. A common practice is to soak the shelled prawns in cold baking soda water for half hours and pat them dry. I prefer not using soda water, rather use the hot and cold water method. Firstly pour boiling water over the prawns and leaving them in bowl for a minute and then shocking them with cold water. Pat them with a paper towel and add the rest of the ingredients. 

Another popular prawn filling is to mince them with a cleaver and throw the prawn paste against the bowl 50 times till gluey.

While the prawns filling is marinating, prepare the dough and wrap it with a plastic sheet . Roll immediately into a log and weigh 10g each . Take one and flatten till thin. Place prawn filling in center and pleat the edges. Cover the balance with an aluminium foil . If dough expose to the air, the surface form a dry layer.

Since we all are non professional chefs, it is difficult to flatten the small dough ball with a cleaver - a very impressive skill. Place the smooth ball between plastic sheet and roll it flat with a small rolling pin.

The pleating of the dough serves as a decorative purpose as well as cupping the filling before sealing the two sides.

Recipe:
Dough -

• 100g wheat starch
• 10g cornflour
• 10g tapioca flour
• 145g boiling water
• 1/4 tsp salt
• 5g cooking oil

Prawns filling -

• 150g shelled prawns
• 1  leek- white portion only
• 1/8 tsp grated ginger
• 1/4 tsp oyster sauce
• 1 tsp soya sauce
• 1/4 tsp sesame oil
• 1/2 tsp chinese wine
• 1 tsp sugar
• 2 tsp cornflour
• few dashes pepper
• 1/4 tsp salt

Method:
Prawn Filling :

1. Shelled prawns and remove the black vein.
2. Pour boiling water to cover prawns for 1 mins.
3. Pour away hot water and pour tap water over the prawns till they are cool.
4. Cut them into 3 pieces for big prawns.
5. Chop the white leeks or shred thinly.
6. Mix all and marinate for 1 hour before using.

Dough Making:

1. Mix the flours together.
2. In boiling water add salt .
3. Pour water all over flours and mix with chopsticks to a ball.
4. Pour oil and knead dough till smooth.
5. Divide dough into 10g each .
6. Put small dough between plastic sheet and flatten into thin round sheet.
7. Use cookie cutter to cut into round..
8. Scoop 10g prawn filling and placed in center. 
9. Seal the edges by making 5 pleats first and then pinch edges. 
10. Place baking paper in steamer and steam dumplings for 7 mins medium high fire . Leave them in steamer covered for 2-3 mins. Then brush with oil.
11. Serve them piping hot with some sweet chilli sauce.

food quote:   姜还是老的辣, jiāng háishì lǎo de là “the ginger gets more pungent with age” the older and wiser you get

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers

dim sum

0

Dim Sum 7: Siew Mai

要吃要吃好

A labor of love

fancy design

toppings

original type

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers

snacks

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