Posts Tagged ‘Chinese’
What’s not to like about these dim sum favorite coconut tartlets? Coconut in condensed milk – a macaroon – in a cookie shell!
90gm butter, diced
48gm powdered sugar, sifted
144gm pastry flour, sifted
1/4 teaspoon vanilla
A pinch of kosher salt
250gm frozen shredded coconut, thawed
60 gm butter, melted
125 ml condensed milk
1 egg yolk
8 mini tartlet moulds
Preparing the pastry
In the bowl of a stand mixer fitted with a paddle attachment beat the butter for a few minutes until soft, slowly add sugar on medium speed and beat until sugar dissolves and is pale and fluffy about 3 minutes. Beat in eggs in two separate batches, until incorporated. Add vanilla. Reduce speed to low and add flour (dry) mixture, mix until just combined. Remove dough and form into a disc. Avoid overmixing the dough. Wrap with plastic and refrigerate until firm.
Preparing the filling
Add the melted butter to the thawed shredded coconut. Then add condensed milk, and egg yolks. Stir to combine.
Preparing the tartlets
Preheat the oven 350F
When dough is firm, break dough into 8 equal parts and gently roll into ping pong size balls. Lightly dust the working surface with flour and roll each ball into a circle, about 4 mm thick and 3 inches diameter. Use a cookie cutter to get a perfect circle. Line the ungreased tart moulds with short pastry, thumb up to the sides then trim the edge to have a clean finish.
Fill with filling, up to ¼ inch from the edge with a slight mount in the center. Do not pack the filling. Place onto baking tray and bake at 350F for 30 mins, or until the crust is golden, and the filling is golden. Let cool 5 minutes, remove tartlets from mould. Place into paper liners.Tweet
This bao dough is fluffy and light. It goes well with the pork and cabbage filling which is more delicate than the bun dough that accompanies my other cha siu bao recipe. The wheat starch puts back the gumminess loss from using cake flour, but the cake flour is essentially for the tender bun.
1 portion of Basic Yeast Dough (See recipe below)
1 lb ground pork
1 Tablespoon soy sauce
1 Tablespoon fish sauce
1 Tablespoons sesame oil
1 Tablespoons Chinese rice wine / sherry
1/2 teaspoon sugar
1 teaspoon cornstarch
1 Tablespoon ginger juice, from 1 Tablespoon fresh ginger, grated
3 cups napa cabbage
1/2 cup green onions
16 pieces of 2 x 2 wax paper.
Prepare the dough: Make 1 recipe of Basic Yeast Dough for Steamed Buns. Make sure you cover the finished dough with a damp tea cloth.
Preparing the filling: Mix pork with marinade ingredients – soy sauce, fish sauce, sesame oil, Chinese wine, sugar, cornstarch and ginger. Taste for seasoning.
Take a dough portion, work into a round ball about 1 ½ inch in diameter. Flatten it into a 5-inch round with a rolling pin about 3/8 inch thick. Make sure the edges are half as thin as the center. Place a heaping Tablespoon of filling into dough. Pull the sides to meet at the center, making a ruffled fold as you work. Pinch the top together and give it a twist to seal. Pinch off any extra dough at the top. Place onto a piece of waxed paper.
Place buns in steamer about 2 inches apart and cover with a damp cloth. Allow buns to rise in a draft-free place for about 20 minutes. Spray buns with water mist
Place steamer over the simmering water for 20 minutes, or until bun is well risen and the internal temperature is 145F. Add water if necessary so that wok is not dried out.
Basic Yeast Dough for Steamed Buns
10 oz /280g cake flour
100g wheat starch
60g powdered sugar
1 teaspoon kosher salt
1 packet instant yeast (0.25 oz or 7g)
1/2 cup + 2 Tablespoons / 160ml lukewarm water
1/2 teaspoon white vinegar
1 Tablespoon / 20g shortening
1 teaspoon / 10g baking powder
Part 1: Making and proofing the dough.
Sift flour, wheat starch, sugar and salt into a large bowl. Add yeast and stir to mix. Make a well in the middle, and add water and vinegar and stir to incorporate the flour until dough holds together and just come away from side of bowl. Transfer to a lightly floured surface and knead. Incorporate the shortening. Lightly flour your hands if necessary. Knead (by using the heels of your hands and your body weight to push away from you, pull it back and fold in the sides of the dough towards the center. Turn the dough right angle every few kneads) until dough is smooth, soft, and elastic, about 10 minutes. Form into a ball.
Lightly oil a large bowl, put the dough into the bowl and turn the dough so that all sides are coated. Cover the bowl tightly with a plastic wrap/damp tea cloth and let dough rise in a warm (75-80°F), draft-free place until doubled in bulk, 1-2 hours. The dough is ready when it does not spring back when poked with a finger.
Part 2: Finishing the dough – Using the doughUncover the dough, punch it down and turn it out onto a lightly floured surface. Flatten it. Sprinkle baking powder over the dough, gather up the sides and fold to the center to incorporate the baking powder. Knead lightly for a few minutes till it becomes a ball again. Divide the dough into two cylinders about 1½ inch thick. Cut each into 6. Make 12 1½ -inch ball portions. Cover dough with a damp tea cloth as you work. Proceed with dumpling recipes
Note: This basic dough can be used for steamed meat bun recipes, or plain steamed man tou recipes.Tweet
This is a favorite at dim sum. Shio Koji helps make the meat super tender, and gives it the familiar umami aka msg flavor. It is really easy to pull together, too.
2 lbs spare ribs, St Louis style, cut English into 1 1/2 inch length
1 Tablespoon shio koji, enough to coat
2 cloves garlic, minced
2 Tablespoons fermented black beans, roughly chopped
1 Tablespoon soy sauce
1 Tablespoon ginger, minced
1 teaspoon cornstarch
1 teaspoon sugar
1/4 teaspoon white pepper
1 red pepper, sliced rounds (optional)
1. Marinate the ribs with the remaining ingredients for about 45 minutes.
2. Bring a steamer to boil. Steam for 30 minutes
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