Tuesday, 16 January 2018
Monday, 8 January 2018
This is my secret way recipe and most Chinese traditionally eat dumplings for luck during the new year for symbolic meaning. Also served during any festival season, especially on new year's eve, which is believed to bring good luck and good health for the coming year. By the way, it's my all time favourite for any meal, first bite of this crispy, crunchy coating and piping hot, tender, juicy meat and the best ever!
Makes 55-60 (8cm wrappers)
For the wrapper dough
• 2 cups plain flour
• 1 cup boiling water
1) In a big bowl, add plain flour, and then pour into boiling water, use a chopsticks to quickly stir well, until the water is incorporated. Rest for 5 minutes, and knead by hand for a few minutes.
2) Lightly sprinkle a work surface with flour and place the dough on top. Hold the rolling pin and firmly hit the dough until it is evenly flattened. Dust additional flour on top of and below the dough, and roll the dough out to a 0.5cm in thickness. Cut out using round-shaped cutters and slightly duct each of them or freeze in air-tight bad, next time stay in room temperature until soften back and then place filling on the centre and wrap whatever shape as you desire. Repeat with remaining dumpling wrappers and stuffing.
• 50g chives / 5 stalk spring onions
• 1000g pork belly / 800g pork loin steaks
(Trim any fat and sinew, cut meat into thin strips,
using a large sharp knife to cutting into small pieces)
• 1 tbsp grated ginger
• a pinch of sea salt
• 1 tbsp brown sugar
• ½ tbsp chicken granules
• 1 tsp ground white pepper
• 1 tbsp sesame oil
• 2 tbsp light soy sauce
• 3 tbsp water / dry sherry or mirin
• 1 whole egg / 1-2 tbsp corn flour
• 1 tsp dark soy sauce
3) Mix (B) stuffing ingredients above, in a large bowl until thoroughly combined.
4) Ready to wrap with the wrappers and place the dumplings to a floured tray or with grease-proof paper, keep it covered with cling film until stuffed all the dumplings to prevent them from drying out. To freeze, put them in a containers or zip lock bag before putting them in the freezer or cook immediately.
To make a water mixture
For pan fried the dumpling with crispy skin
• 4 tsp plain flour
• 1 cup water, stir well
5) Heat up the pan, and add vegetable oil over medium-high heat. Place the dumplings flat-side down into the pan. Cook for 3 minutes, then pour over a water mixture (C) and cover with the lid and simmer until the dumplings are tender, about 10-12 minutes for frozen dumplings. Uncover the pan, reduce the heat and cook for a further 5 minutes or until the dumpling's edges and bottom are lightly golden brown and into a crisp crust. Repeat for remaining dumplings. Serve with your favourite dipping sauces.
For dipping sauces
• ginger, (thinly slices)
• black rice vinegar, (chinkiang) light soy sauce, sugar and chilli oil or just adding sauce for dumplings, (Lee kum kee)
You can make a big batch of these dumplings and freeze them in the freezer. no need to thaw at room temperature, Just straight to pan-fry and follow the step-by-step video instructional provided. They are perfectly served with ginger sliced with black vinegar.
Wednesday, 20 December 2017
Friday, 15 December 2017
Tuesday, 12 December 2017
Turn a wonderfully rich butter cake into a treat worthy of a celebration with some lovely effect and a few creative details and that are perfect for adding to your Christmas table or to give it as a delicious gifts to your loved ones.
• 35g, 3 tbsp butter
• a pinch of salt
• 33g, 41/2 tbsp milk
• 20g, 2 tbsp sugar
• 55g, 61/2 tbsp cake flour
• 3 large egg yolks, cold
• 3 large egg whites, cold
• 1/2 tsp lime / lemon juice or 1/4 tsp cream of tartar
• 50g, 5 tbsp sugar
• 1 tsp cocoa powder, sieved
• softened butter - for greasing the cake pan
Prepare muffin tin with 9 holes, 6-inch cake pan / 23cm square, round baking pan or loaf tin and using paper rub a little butter and cut a round piece and corner of parchment paper that fit to your pan,
Pre-heat oven, always bake with both top and bottom heat with fan assisted. To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.
1) Heat the butter in a saucepan, over low heat, Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat, sift the cake flour, add the egg yolks and mix by hand until just combined. do not over mix!
2) In a separate bowl, Whisk (B) egg whites until foamy then squeezing a little lime or lemon juice and add sugar a little bit at a time, beating until to a thick and stiff peak stage, about 3-5 minutes.
3) Using a whisker, and turn the small amount of egg whites into the batter, mix well and then turn back the batter into the whites, the most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated.and use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter.
4) Use 1 tbsp cocoa powder, mix with the remaining batter. To fill the piping bag neatly, stand it in a glass, spoon your chocolate batter in and secure the bag closed and snip off the corner. Gently squeeze and use a chop stick or whatever tools can create any pattern you wanted on the top of cakes before you bake it to get a lovely effect.
5) To prepare a water bath. Pour enough cold water in a larger pan. Bake in preheated oven 150°c for 18 minutes - cupcakes. 9 inch cake pan - 45 minutes or until the cake is set in the centre. Baking time it will depend on the size of your cake pan. Rest in the oven at least 10 minutes.
6) Once the cake is cool, remove the lining. Transfer the cake to a plate for serving. Cut to any shape of your desired. Any leftover cake can be covered and kept in the fridge for 2 days.
1) Be careful not to get the saucepan hot because the oil will burn.
2) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer.
3) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
4) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well.
5) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready.
6) Folding egg whites into a cake batter. Do not stir and never use an electric mixer.
7) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.
8) If it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready.
Recipe Source: JosephineRecipes.Co.Uk