Flower Buns Cream Puffs

45g pau flour, sifted

1 tsp instant yeast A pinch of salt

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

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:

200g cake/superfine flour

100g pau flour

1/2 tsp baking powder

6g soy flour

50g castor sugar

2 tsp instant yeast

130g water

70g Dough Starter

10g shortening For greasing:

2 tbsp shortening

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

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

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

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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:

150g sliced raw fish (you can use salmon)

200g radish shreds

150 g carrot shreds

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

30g qua yin (mand.)

100g pomelo

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

30g red yam shreds

20g sweet onion pickle shreds

30g green yam shreds

10g red sweet ginger pickle

10g white sweet ginger pickle

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

1/2 lemon

1 tsp brandy

15g sesame seeds, toasted

30g peanuts, toasted and ground

1/2 cup of garlic oil

1 tsp sesame oil Sauce:

150g plum sauce

1/2 tbsp hoisin sauce

1 tsp pepper

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

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 -

1 cup plain flour

1 egg

1 piece of lam yee

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

1/4" strips and deep fry

2 large eggs plus

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

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

1 oz whole milk(makes the puffs brown faster)

3 ozs water

1 1/2 tsp sugar

1/4 tsp salt

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