Ingredients Jump to Instructions ↓

  1. 135g cake/superfine flour, sifted

  2. 45g pau flour, sifted

  3. 1 tsp instant yeast A pinch of salt

  4. 100g water METHOD: Combine all ingredients in a mixing bowl. Mix and knead (by hand or by mixer) until dough is smooth and elastic. Place dough in an oiled bowl and covered with cling film. Prove for 11/2-2 hour until dough is double in volume. Divide dough to

  5. 70g portions. Reserve one portion for this recipe and store the rest in an air tight container and freeze. Thaw to room temperature the next time you want to use the dough starter. INGREDIENTS: Main Dough:

  6. 200g cake/superfine flour

  7. 100g pau flour

  8. 1/2 tsp baking powder

  9. 6g soy flour

  10. 50g castor sugar

  11. 2 tsp instant yeast

  12. 130g water

  13. 70g Dough Starter

  14. 10g shortening For greasing:

  15. 2 tbsp shortening

  16. 2 tbsp castor sugar METHOD: Prepare main dough: Sift cake flour, pau flour, baking powder and soy flour into a mixing bowl. Combine flours with sugar, yeast and water. Beat until a smooth dough is formed. Add in dough starter and shortening. Continue to knead until the dough is smooth, elastic and close to the stage where a thin membrane can be formed when dough is stretched To prepare greasing, mix shortening and castor sugar in a bowl. Mix well using a spoon until sugar dissolve a little. To prepare Flower Bun: Divide dough into 11 portions of

  17. 50g small doughs. Roll each portion out to about 1/4 inch thick. Use a knife or pizza cutter, cut a few lines on the dough. Leave both ends of dough un-cut Apply the sugar greasing onto doughTwist the doughTie dough into a knotRepeat for other dough. Cover Flower Buns with a damp cloth and prove for 30 minutes. Boil water in a steamer. Reduce fire to medium heat. Steam Flower Buns for 10 minutes. Serve while Flower Buns are still hot. NOTES FROM JO'S DELI BAKERY: The dough starter recipe will give you about 4 portions of starters. Store the rest in air-tight container in freezer. Just bring a portion of starter back to room temperature when you need it for other pau products. Use it for making e.g. Steamed Man Tou , Meat & Vegetable Pau , Char Siew Pau (Barbecued Pork Pau) etc. Unlike bread dough, dough for pau product does not have to be kneaded to the thin membrane stage. Knead until gluten is formed in dough. Please adjust water content of this recipe. Remember amount of water required depends on types of flour used, type of liquid used, temperature and humidity of atmosphere at the time of making the pau. Unless the dough is too sticky to work with, avoid using too much flour to dust your working surface. This may result in thick and hard pau skin. Avoid water condensate at steamer's lid from dropping to the man tou. Dry lid with a cloth every time you uncover the steamer. Don't worry if your product is not as white as those sold in the restaurant. This is because you do not use 100% bleached pau flour in this recipe. I mixed pau flour with superfine/cake (low protein) flour so that texture of pau would not be too chewy. If you are not able to finish all the flower buns at one time, keep them in an air-tight container or plastic bag and freeze. Just reheat them whenever you want to have them. Estimated storage period is

  18. 2-3 months. Serves Read More... Posted by lilyng at

  19. 04 PM

  20. 22 comments Links to this post Email This BlogThis! Share to Twitter Share to Facebook Share to Google Buzz Labels: Asian , Dim Sum Saturday, May

  21. 28, 2005 Yee Sang Yee Sang is a salad served during the Chinese New Year and raw fish is sliced very thinly and lime/lemon juice is added to the fish before serving. The fish served in this case has to be very fresh which unfortunately is impossible to get here. I have substituted it with jelly fish. Ingredients:

  22. 150g sliced raw fish (you can use salmon)

  23. 200g radish shreds

  24. 150 g carrot shreds

  25. 30g tian-cha-gua (mandarin, direct translation sweet tea melon)

  26. 30g qua yin (mand.)

  27. 100g pomelo

  28. 50g crispy chips (can be sub. with fried wanton skin or yao cha guai)

  29. 30g red yam shreds

  30. 20g sweet onion pickle shreds

  31. 30g green yam shreds

  32. 10g red sweet ginger pickle

  33. 10g white sweet ginger pickle

  34. 1 tsp shreded lime(limau perut) leaves some coriander leaves

  35. 1/2 lemon

  36. 1 tsp brandy

  37. 15g sesame seeds, toasted

  38. 30g peanuts, toasted and ground

  39. 1/2 cup of garlic oil

  40. 1 tsp sesame oil Sauce:

  41. 150g plum sauce

  42. 1/2 tbsp hoisin sauce

  43. 1 tsp pepper

  44. 1/4tsp five-spice powder apricot jam lime juice Added ingredients or sub.: pickled mango orange rind dried apricot Have to make my own qua yin which is sweetened green papaya. shred green papaya, add salt and leave aside, squeeze out as much liquid as possible blanch in hot water, remove and drain cook sugar with

  45. 1 tbsp of corn syrup and water until thick, add in shred papaya and mix well. let it cool. YAM SHREDS shred or juliene yam. one portion color with red and another in green. deep fry them until crisp. To make crispy cracker -

  46. 1 cup plain flour

  47. 1 egg

  48. 1 piece of lam yee

  49. 1 tsp baking powder a pinch of salt and pepper enough water to make into a dough Mix all the above ingredients and rest dough for 30 mins. Divide dough into small pieces and roll each piece as thin as possible, like wonton skin. Cut into 1" x

  50. 1/4" strips and deep fry

  51. 2 large eggs plus

  52. 1 large egg white(need 1/2 cup only)

  53. 5 tbsps unsalted butter, cut into 10 pieces(do not replace)

  54. 1 oz whole milk(makes the puffs brown faster)

  55. 3 ozs water

  56. 1 1/2 tsp sugar

  57. 1/4 tsp salt

  58. 2 1/2 ozs unbleached all-purpose flour, sifted

Instructions Jump to Ingredients ↑

  1. Prepare all ingredients and arrange on a serving plate 2. Mix raw fish with lemon juice and brandy. Pour the oil and sauce and toss all ingredients . Serves Read More... Adjust oven rack to middle position and heat oven to 425 degrees F. Spray large(12 by 18 inch) baking sheet with nonstick cooking spray and line with parchment paper, set aside. Beat eggs and egg white in measuring cup, you should have 1/2 cup(discard excess). Set aside. Bring butter, milk, water, sugar, and salt to boil over medium heat, stirring once or twice. When mixture reaches full boil(butter should be fully melted), immediately remove saucepan from heat and stir in flour with heatproof spatula or wooden spoon until combined and mixture clears sides of pan. Return saucepan to low heat and cook, stirring constantly, using smearing motion, for 3 minutes, until mixture is slightly shiny with wet -sand appearance and tiny beads of fat appear on bottom of saucepan( temperature of paste should register 175 to 180 degrees F on instant-read thermometer ). Immediately transfer mixture to food processor and process with feed tube open for 10 seconds to cool slightly. With machine running, gradually add eggs in steady stream. When all eggs have been added, scrape down side bowl, then process for 30 seconds until smooth, thick, sticky paste forms.( If not using immediately, transfer paste to medium bowl, cover surface flush with sheet of plastic wrap sprayed lightly with nonstick cooking spray, and store at room temperature for up to 2 hours ) Fold down top 3 or 4 inches of 14 or 16 inch pastry bag fitted with 1/2 inch plain tip to form a cuff. Hold bag open with one hand in cuff and fill bag with paste. Unfold cuff, lay bag on work surface, and, using hands or bench scraper, push paste into lower portion of pastry bag. Twist top of bag and pipe paste into 11/4 to 11/2 inch mounds on prepared baking sheet, spacing them about 1 to 11/4 inches apart (you should be able to fit about 24 mounds on baking sheet). Use back of teaspoon dipped in bowl of cold water to smooth shape and surface of piped mounds. Bake 15 minutes ( do not open oven door ) , then reduce oven temperature to 375 degrees and continue to bake until golden brown and fairly firm( puffs should not be soft and squishy ) , 8 to 10 minutes longer. Remove baking sheet from oven. With paring knife, cut 3/4 inch slit into side of each puff to release steam, return puffs to oven, turn off oven, and prop oven door open with handle of wooden spoon. Dry puffs in turned off oven until centers are just moist(not wet) and puffs are crisp, about 45 minutes. Transfer puffs to wire rack to cool. ( Cooled puffs can be stored at room temperature for up to 24 hours or frozen in zipper lock plastic bag for up to 1 month. Before serving, crisp room temperature puffs in 300 degrees oven 5 to 8 minutes, or 8 to 10 minutes for frozen puffs) Serve puffs with a scoop of ice cream preferably vanilla and napped with chocolate sauce. CHOCOLATE SAUCE Whisk the sauce gently so as not to create tiny air bubbles that can mar its appearance.

  2. cup heavy cream 3 tbsp light corn syrup 3 tbsp unsalted butter cut into 3 pieces salt 6 ozes bittersweet chocolate, chopped fine Bring heavy cream, corn syrup, butter and salt to boil in small nonreactive saucepan over medium-high heat. Off heat, add chocolate while gently swirling saucepan. Cover pan and let stand until chocolate is melted, about 5 minutes. Uncover and whisk gently until combined. ( can be cooled to room temperature, placed in airtight container, and refrigerated for up to 3 weeks. To reheat, transfer sauce to heatproof bowl set over saucepan of simmering water. Alternatively, microwave at 50 percent power, stiring once or twice, 1 to 3 minutes ) Serves Read More...


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