Sunday, 30 August 2015

最佳食谱#12~点心 (饮茶咯!)菠菜沙葛包【36】(BREE # 12~Dim Sum, Spinach Turnip Pao)





一心只想做南瓜包子,备好了从Cass那偷师而来的沙葛内馅。
计划好在晚饭后, 就即刻动手搓面团了。
鬼迷心窍的我, 忽然猛想起那尚未开张的菠菜粉,
忽然又想到, 将菠菜包配上沙葛馅,
两者皆是同类, 应该会是“最佳拍档”吧!
于是, "临时临急的奔向厨房, 炒了一道咖喱鸡内馅,
再来了一招‘狸猫换太子 南瓜包子的沙葛馅给换了!
这就是菠菜包子出现于此的来龙去脉, 
以及厨苑里翻版式的狸猫换太子的故事了! 
撩人的夜晚, 就这样被南瓜与菠菜包子给抹杀了!
呵呵。。。



没有鲜艳的菠菜色,  我还是喜欢蒸前的包子!



【菠菜沙葛包, 可做12

皮料:
250克包粉
2+1/2茶匙菠菜粉
少许盐
1小匙即溶干酵母
40克細糖
130克清水
15克白油

** 1/2 
大匙泡打粉

内馅
480克沙葛丝
60克胡萝卜丝
40克黑木耳丝
20克虾米 (浸软, 洗净)
大匙蒜末

调味料:  1茶匙半盐, 1/2茶匙花椒粉, 1茶匙耗油

做法
1. 2大匙热油, 爆香蒜末, 加入虾米炒香。 
2. 加入红萝卜丝和黑木耳丝翻炒片刻, 然后加入沙葛丝炒至软。 加入所有的调味料翻炒均匀,  试味盛起, 待冷备用。
3.   将所有皮料(除却泡打粉)混合均匀搓成光滑的面团,盖上湿布休面让它发酵至双倍大。
4.   加入泡打粉, 充分将其混合柔至均匀, 盖上湿布松弛20分钟。
5. 再度轻柔面团, 分割成12份, 搓圆擀成中心厚, 外围薄的圆片,舀入一大匙餡料(我用冰淇淋勺子), 褶成叶子形的包子, 收口。 
6.  放在蒸盘上, 待发15分钟至按下面团有弹性。

7.  待水滚后,放入蒸笼里,以大火蒸约15分钟即可。 放置分钟后才开盖。  



Spinach Turnip Bunmakes 12

Skin ingredients 
250g pau flour
2+1/2 tsp spinach powder
a pinch of salt
1 tsp instant yeast
40g sugar
130g water
15g shortening

** 1/2 tbsp baking powder

Filling
 
480g mengkuang/ sweet turnip (peeled, shredded )
60g carrot (peeled, shredded) 
40g black fungus (shredded)
20g dried shrimp (soaked and chopped)
1 tbsp chopped garlic

Seasoning: 1 tsp salt, 1/2 tsp pepper, 1 tsp oyster sauce

Method
1.  Heat 2 tbsp of cooking oil, saute garlic over medium heat until fragrant,  add dried shrimps and stir well.
2.  Add carrot and black fungus stir well, then add in sweet turnip toss and seasoning, toss until aromatic and dry, taste and dish out. 
3.  Mix all the skin ingredients (accept the baking powder), knead into a smooth and elastic dough. 
4.  Add baking powder and knead evenly, rest for 20 minutes.
5.  To knead the dough again, and divide the dough into 12 portions.  To shaft a round shape and wrap in filling 1 ice cream scoop),  seal up.
6.  Place it onto well organized steamer for fermenting 15 minutes.
7.  Moving into boiled steamer and steam it for 15 minutes, and let it stay for 1 minutes before open the steamer. 















This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com).




Jom! Let's go yum cha!

最佳食谱#12~点心 (饮茶咯!) 咸水角 【35】(BREE # 12~ Dim Sum, Crispy Glutinous Puff with Chicken Filling)




咸水角是广东常见的点心,主要的馅料里含有猪肉, 虾米, 冬菇, 以及沙葛。 而皮料的制作则以沸水冲入澄粉里, 搓均后再加入糯米粉以及其它的材料中均匀。  裹好馅料后, 再放入热油里炸至淺金黃色即可。 

炸功失败了,无法炸出外皮带有“泡泡”的咸水角。 然而, 味道却十分美味, 又懒得重做。 只好厚着脸, 让它悄然的躲在角落的一角吧! 




【咸水角】

皮料
150克糯米粉, 38克澄粉, 55克細糖, 20克白油, 1/4杯沸水, 1/2杯冷水

馅料
90克鸡肉, 20克虾米, 2朵冬菇 (16克), 70克沙葛, 1大匙蒜末, 1棵青葱

调味料:
1 茶匙耗油, 1 茶匙盐, 1 茶匙糖, 少许胡椒粉, 1/2茶匙麻油
1茶匙半粟粉+2大匙清水

做法
1. 热2大匙热油, 爆香蒜末, 加入虾米至香浓。 加入鸡肉和冬菇翻炒片刻, 最后加入沙葛翻炒至均匀。
2.  加入调味料炒匀, 试味, 盛起待冷。
3.  将澄粉放置盆里, 冲入沸水, 快速的搅拌拌匀。
4.  将糯米粉放置另一盆中, 加入糖, 白油以及冷水搅拌均匀。
5.  然后加入步骤3的澄粉团搓至光滑的软团, 分成8份, 逐一的包入适量的馅料, 捏成橄榄形。
6.  放入热油中以中火炸至浅金黄, 捞起沥干油份, 即可。



【Crispy Glutinous Puff with Chicken Filling】

Skin ingredients
150g glutinous flour
38g wheat starch
55g castor sugar
20g shortening
1/4 cup boiling water
1/2 cup cool water

Filling
90g chicken meat, diced
20g dried shrimp (soaked and diced)
2 dried mushrooms (soaked and diced)
70g sweet turnip
1 tbsp chopped garlic
1 stalk of spring onion

Method
1. Heat 2 tbsp cooking oil, saute chopped garlic until fragrant.  Add dried shrimp, chicken meat and mushrooms stir fry until aromatic.   Then, add sweet turnip and mix well.
2.  Add seasoning,  stir well.  Taste and dish up.
3.  Place wheat starch in a mixing bowl,  pour in boiling water and mix well
4.  Place glutinous rice in another mixing bowl, add sugar, shortening and pour in cool water, mix well.
5.  Combine steps 3 and steps 4 together and mix well, knead into a smooth and pliable dough. Divide into 8 portions, shape into a balls, flatten, roll into a round piece and wrap in filling.
6.  Heat up oil for deep-frying, deep-fry puffs until light golden brown, dish and serve.









This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com).




Jom! Let's go yum cha! 





最佳食谱#12~点心 (饮茶咯!)鲜奶椰汁红豆糕【34】(BREE# 12~ Dim Sum, Coconut Milk with Red Bean Pudding)



又是每日一点心的时刻了, 哈哈。。



犹豫了好久才决定做的甜品, 即没做过也未曾品尝过。 犹豫不决的迟迟未敢动手,只因为甜品里的加入了打发蛋白。  只要想到那尚未煮熟的蛋白, 我不禁有些抗拒, 总是感觉怪怪的。 但是, 若不动手做了它, 心有千千结啊!

难以解开对这道甜品的疑惑,更为了能解开心中的结。 最后, 还是动手做了, 为了让这道甜品增添色彩, 我在食谱里加了一些煮熟的红豆!  



说真的, 起初我还不敢品尝这道甜品, 只是从家人的嘴里得知了它的味道和口味。   直到第二日, 始终还是忍不住的试了一个, 感觉很像果冻, 相较我还是喜欢果冻的口味!



鲜奶椰汁红豆糕

材料
60克煮熟红豆
1粒蛋白, 加入1 茶匙细糖打发至硬
150克椰奶
65克鲜奶

125克清水
45克细糖
20克黄糖
1大匙鱼胶粉
1/2大匙燕菜粉
2片香兰叶 (打结)

做法
1.  把鱼胶粉, 燕菜粉, 香兰叶以及细糖加入锅中, 注入清水以小火煮至溶解。
2.  加入鲜奶和椰奶煮至滚, 即刻倒入打发的蛋白, 边搅边倒入至均匀。待冷备用。
3.  然后,把椰奶糕液倒入铺有红豆的模子里,放入冰箱里冷藏至凝固后享用。

** 加入了20克的黄糖, 只为了参与小拇指的活动.

食谱参与Agnes Chang 做点心


Coconut Milk with Red Bean Pudding

Ingredients
60g red bean (cooked until tender)
1 egg white, add 1 tsp sugar, whisked until stiff
150g coconut milk
65g fresh milk

125 g water
45g castor sugar
20g brown sugar
1 tbsp gelatine powder
1/2 tbsp agar agar powder
2 pieces pandan leaves

Method
1.  Add gelatine powder, agar-agar powder, pandan leaves and sugar in a pot.  Add water and bring it to boil until sugar and gelatine powder both have dissolved.
2.  Add fresh milk and coconut milk , bring it to boil and immediately pour in the stiff egg white, whisking mixture while pouring it. set a side.
3.  Then, pour the batter into the cake mould which covered with red bean, refrigerate until set or cold, serve.





This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com).




littlethumbups1-1


This post is linked to the event Little Thumbs Up (August 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious.

最佳食谱#12~点心 (饮茶咯!)水煎包 【33】(BREE# 12~ Dim Sum, Pan-Fried Stuffed Buns




纯粹为了尝试而做的水煎包, 仅仅只做了6粒。 幸好啊, 只有6粒, 否则自己还得独吞呢! 孩子们都不喜欢带有高丽菜味的馅料,   还提议下回将内馅换成咖喱鸡馅,这样就不怕吃不完了! 


而我自己也一样, 吃惯了蒸式的包子, 反而不怎么习惯这煎包。  但却独爱它那底部, 尤其是那被煎的黑黑的部份, 很脆口的! 嘻嘻。。


水煎包, 食谱参考于中式点心

材料
68 克清水, 2克即溶酵母, 113克普通面粉

馅料
75克鸡肉(切碎),8克青葱(切粒), 75克高丽菜丝

调味料
1/2茶匙酱油, 1茶匙麻油,少许盐, 少许胡椒粉

面粉水材料:
100克清水+1大匙面粉 (调匀)

* 适量烤香芝麻, 适量青葱粒  

做法
1. 将所有材料混合搅拌均匀至光滑, 松弛20分钟。
2.  将鸡肉和调味料混合, 搅拌均匀。  使用前才将青葱和高丽菜丝拌入成内馅,  备用。 
3.  将面团分成6份, 每个约30克, 擀品成圆扁状,包入馅料, 褶花收口。 
4.  平底锅里倒入1大匙油, 放入水煎包, 淋入面粉水,封盖。 以中火煎至底部金黄色或面粉水收干即可。撒上烤香芝麻以及青葱, 趁热食用。 




Pan-Fried Stuffed Buns, Recipe adapted from Dim Sum Cookbook

Ingredients
68 g water, 2 g instant yeast, 113 g plain flour

Filling
75g chicken (chopped),8 g spring onion (diced), 75 g shredded cabbage

Seasoning
1/2 tsp soya sauce, 1 tsp sesame oil, a pinch of salt, a dash of pepper

Water flour syrup ingredients:
100 g water + 1 tbsp flour(mix well)

* cooked sesame, appropriate amount of chopped spring onion  

Method
1.  Combine all the ingredients, mix well until it shows smooth status and rest for 20 minutes. 
2.  Mix chopped chicken with seasoning, stir it well.  Then before using the filling, add in chopped spring onion and shredded cabbage as filling.  
3.  Divide the dough into 6 portion (30g each).  To shape into round shape, flatten it and wrap in filling,  seal up.
4.  Add 1 tbsp oil into pan, put on the dumplings and pour in the flour syrup, let simmer until it turn to golden brown at bottom and dry.  Sprinkle cooked sesame and spring onion , serve hot.









This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com).


Saturday, 29 August 2015

最佳食谱#12~点心 (饮茶咯!)【32】 鼓汁蒸排骨 (BREE # 12~ Dim Sum Steamed Spare Ribs in Black Bean Sauce)



鼓汁蒸排骨是一道传统的粤菜, 它的身影早也贯穿于广式茶楼中, 可说是茶楼里最常见的点心。  鼓豆是这道菜的主要灵魂, 少了鼓豆这道菜就不成事了。 这道零油煙的做法的鼓汁蒸排骨, 除了做法简单也让人吃得健康。  蒸制法让排骨浓香软烂 , 绝对是一道不让人失望的下饭好菜! 






【鼓汁蒸排骨】

材料

520克小排骨(切块)
3粒红葱 (磨碎)
2大匙蒜末
15克姜末
1条红辣椒(切碎)

调味料
2大匙鼓豆(切碎), 2大匙绍兴酒, 1大匙酱油,1大匙蚝油,1/2茶匙糖
1/2茶匙盐, 1/2茶匙胡椒粉

**2大匙麻油, 2大匙粟粉

做法
1.  将所有调味料拌均, 加入排骨拌匀后, 再拌上麻油, 最后加入粟粉调匀, 腌制1小时待入味.
2.  锅中加水煮至沸滚后, 将排骨放入蒸笼或蒸架上, 封盖, 以大火蒸25分钟即可。 
3.  出锅后, 撒上葱花和红椒碎, 趁热享用。 

**将切段的排骨浸热水25分钟, 去除腥味, 沥干水份才加入调味料。  尽量将排骨剥小块, 这样也较易熟, 如果剥得太大块, 会导致里面不熟



【Steamed Spare Ribs in Black Bean Sauce】

Ingredients

520g spare ribs(cut into bite -sized pieces)
3 shallots (chopped)
1 tbsp minced garlic
15g grated ginger
1 red chili (chopped)

Seasoning

2 tbsp black bean (chopped), 2 tbsp shaoxing wine, 1 tbsp soy sauce, 1 tbsp oyster sauce
1/2 tsp sugar, 1/2 tsp salt, 1/2 tsp pepper

**2 tbsp sesame oil, 2 tbsp corn flour


Method

1.  Combine all the ingredients, mix well and pour over the spareribs and mix well.  Then stir in sesame oil and corn flour, mix well. Let it marinate for 1 hours.
2.  Place the spareribs on  steaming tray, steam over hot boiling water for 25 minutes over medium heat until cooked.    (Make sure that the steamer don't run out of water in the wok.)
3.  Sprinkle with red chili and spring onion as garnishing and serve hot.

** Soaked the spare ribs in hot water for 25 minutes to remove the smell and drain before adding seasonings. Try to cut the ribs into small pieces, so that it is easier to be cooked.








This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com).




Jom! Let's go yum cha!

Friday, 28 August 2015

最佳食谱#12~点心 (饮茶咯!)韭菜锅贴【31】 , BREE # 12~Dim Sum, (Chive Grilled Dumpling)





锅贴又被称为煎饺, 又有者言, 锅贴和煎饺不能混淆, 两者并不一样。 然而,对于我这初体验者而言, 两者都是以平底锅煎至水份收干, 没什么两样的。  

我个人特别喜爱那犹如渔网般的底部, 酥脆极了! 





韭菜锅贴, 食谱参考于中式点心

材料
100克普通面粉, 15克沸水, 55克冷水

内馅
120克鸡肉碎,30克猪绞肉, 90克韭菜(切粒),40克红萝卜丝, 2大匙红葱汁

调味料
1/2茶匙盐, 1茶匙酱油, 1/2茶匙胡椒粉, 1茶匙麻油

面粉水材料
100克清水, 3克面粉 (调匀成面粉水)

做法
1. 将沸水冲入面粉中快速拌匀, 加入冷水轻揉成团。  以保鲜膜包好, 静置松弛30分钟。
2. 将鸡肉碎和猪绞肉搅拌起绞, 加入红葱汁搅打均匀。  加入调味料拌匀, 然后加入红萝卜丝以及韭菜粒拌匀成内馅。
3. 将做法1的面团搓成长条, 切成10等份,搓圆后并擀成扁圆状, 包入适量的内馅, 褶好花边, 捏紧。
4. 平底锅里倒入1大匙油, 放入锅贴, 淋入面粉水,封盖以中火煎至底部金黄色或面粉水收干即可。趁热食用。 



Chive Grilled Dumplings, recipe adapted from Dim Sum cookbook

Ingredients
100g plain flour, 15g boiled water, 55g cold water

Filling
120g chicken meat,30g chopped pork, 90g chive (diced),40g shredded carrot, 2 tbsp shallots juice

Seasoning:
1/2 tsp salt, 1 tsp soya sauce, 1/2 tsp pepper, 1 tsp sesame oil

Flour syrup ingredient
100g water, 1 tbsp plain flour (mix well as flour syrup)

Method
1.  In a flour mixture,  pour in boiling water and mix well, then pour cold water to form into a soft dough.  Cover with cling paper and rest for 30 minutes. 
2.  Combine chicken and pork meat, mix well.  Add shallots juice and seasoning, stir evenly until it well mix. Mix in shredded carrot and leek, stir well.
3.  Roll the dough into long string, cut them equally into 10 portion and cover dough with a wet cloth, form a dough into ball shape, then thinly flatten it.  Wrap up the filling and shape into dumpling.
4.  Add 1 tbsp oil into pan, put on the dumplings and pour in the flour syrup, let simmer until it turn to golden brown at bottom and dry.  Serve hot.










This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com).


Jom! Let's go yum cha!


Cook-Your-Books

This post is also linked  to  Cook-Your-Books #26, organised by Joyce from Kitchen Flavours

Related Posts Plugin for WordPress, Blogger...

Foodie Blogroll