The ingredients of the cake are only eggs, flour and sugar. The fragrance of the eggs inside was wonderful. Serve with both Sriracha and soy sauce for dipping. There was a simple steamed cake served as dim sum, with delicate, light and soft texture. Just before serving, coat the bottom of a skillet with oil and pan-fry the chive cakes until browned on both sides.Set up a steamer and steam the chive cakes until the dough is translucent, about 5 to 7 minutes.Repeat with the remaining dough and filling. Place the chive cake on an oiled 3- by 3-inch square of parchment paper. Holding the dough in your palm, add about 2 tablespoons of filling in the middle of each circle and pinch the ends together. Using a small rolling pin, roll out each ball into a circle about 1/8 inch thick and 3 inches in diameter. In a mixing bowl, combine the coarsely chopped shrimp, finely diced carrot, minced water chestnuts, cup cilantro, 1 teaspoon grated ginger, 2 teaspoons Shaoxing wine, teaspoon salt, 1/8 teaspoon ground white pepper, 2 teaspoons oyster sauce, 1 teaspoon sesame oil, teaspoon sugar, 1 teaspoon cornstarch, and 1 egg white. There should be enough dough to make about 30 of these. Shape the dough into small balls about 1 inch in diameter. Dust a flat work surface with flour, then turn out the dough onto your work surface.Mix on low speed, slowly adding the hot water until a sticky dough forms, then turn the mixer to high speed and mix for about 5 more minutes. To make the dough, combine wheat starch, tapioca starch, and potato starch with the sugar, salt and oil in the bowl of a stand mixer fitted with a paddle attachment.In a large bowl, combine the sesame oil, fresh shrimp, lard, tapioca starch, and the remaining white pepper, sugar, and fish sauce, and mix well.Add 1/2 teaspoon of white pepper and stir to combine. Add the water chestnuts and green onions. Add 1/2 teaspoon of sugar and 1/2 tablespoon of fish sauce and stir until well combined. Continue to whip on medium speed (speed 3) until well combined, about 30 seconds, or until there are no longer lumps of flour. Sift in the plain flour and baking powder. Whip on medium speed (speed 3) until well mixed, about 30 seconds. Add the chopped dried shrimp and stir until the shrimp starts to turn brown. Add in vanilla extract, baking soda, and evaporated milk. In a skillet or sauté pan over medium-high heat, warm the remaining 1 tablespoon of oil until shimmering.Place the chives on the center of a large piece of cheesecloth, wrap up the cloth, and squeeze the mixture until it no longer lets out liquid. Add garlic and stir until it turns light brown in color, then add in chives and salt and stir until the chives are soft. Stir-fry the chives with garlic and salt: In a medium sauté pan, heat 1 tablespoon of oil over medium-high heat.
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