50g pumpkin puree
50g granulated sugar
75ml drinking water
125g cake flour (sifted)
2 teaspoon baking powder
15g vegetable oil
Method:
1. Steam 50g pumpkins for 20 minutes.
While it's still hot, add 50g granulated sugar and mash until almost smooth.
2. Add 75ml water and stir well.
3. In another bowl, add 125g cake flour and 2 teaspoons of baking powder, combined together. Pour the pumpkin mixture and mix well.
4. Finally add 15g vegetable oil and stir.
5. Pour the batter into a small paper covered cup for 90% full. After the water is boiled, add the pumpkin batter and steam for 18-20 minutes on high heat.
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Want to impress yourself and your loved ones? Try this and the hard work behind of us all worth it. Find a quiet and comfortable place of your home, to enjoy your tea slowly with these amazing homemade char siu bao and now we can make yum cha at home, It is so satisfying and puts a smile on our face :)
To make the char siu fillings
1) Heat the oil in a frying pan over medium high heat and add the red onions. stirring constantly, until lightly browned and fragrant. Add the char siu, continue to stir-fry, and seasoning a tablespoon oyster sauce, less than 1/4 cup of water, add the corn flour mixture and golden granulated sugar or any cane sugar as you prefer. stir fry until they are evenly.
2) Switch off the heat and set aside to cool completely. It's easy to make corn flour mixture to thicken the sauces. In a small bowl, add 2 tsp corn flour with a little bit of water and mix until combined. Leftovers can be packed individually for quick ready fillings for steamed or baked buns or used for stir fry noodles, fried rice, etc.
Makes 4 steamed buns (Large)
125g cake flour / plain flour
1/2 tsp dried yeast
1/4 tsp baking powder
75g cold milk
12g granulated sugar
a pinch of salt
a tsp vegetable oil
Hand knead - Combine all the ingredients and mix well, knead the dough until smooth. rise until doubled. punch down and shape.
1) Place all the ingredients into the bread pan, except vegetable oil.
2) Let the bread machine do all the mixing and kneading. about a teaspoon to a tablespoon vegetable oil can be added in the middle part of kneading, or after finished kneading as you prefer.
3) Press the menu button until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes giving the dough more depth flavour or until beep to signal and then you take it out of the machine.
4) Turn the dough out onto a greased or floured surface, punch down the dough, cut into four, roll each ball with a rolling pin and roll up then add fillings.
5) Place on the steamer. You don't need a ''second rise''. Fill the base of the wok with cold water, put a bamboo steamer in the wok, steam on medium high heat for 25 minutes. Serve hot and enjoy!
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World's most delicious dishes you'll want to try, I made it one of my signature dishes, Char Siu, Chinese BBQ pork today and it will be on the list of yours too. One of life's greatest pleasures and love of home-cooked treats. These best dishes are easy to make and serve to yourself, friends and family for simply delicious meals.
Char Siu 叉燒
https://www.youtube.com/watch?v=GP4Hvh62AgU
Ingredients:
500g-750g pork belly slices
2 tablespoons brandy, rice wine or sherry
2 tablespoons char siu sauce, Lee kum kee
1 tablespoon chu hou paste, Lee kum kee
1 tablespoon oyster sauce, Lee kum kee
1 tablespoon hoisin sauce, Blue Dragon
If you like a bit of spice fragrance, you can add 2 tsp five spice powder on it.
Airfryer - Bake at 180°C｜350°F for 40 minutes
Pour as many as honey or golden syrup for roasting, it will much more delicious.
Method:
1) Cut pork belly into thick slices, put into a large bowl.
2) A pinch of salt and soak in cooled boiled water or very cold drinkable water and sit aside for a few minutes. (Before this, chill the pork belly in the freezer about 30 minutes, these temperature controlled are great).
3) Throw out the water, like cleaning the meat.
4) Add the marinade ingredients, and coat all pork pieces in the marinade. Keep in the coldest part of the refrigerator for 30 minutes.
5) No preheated in airfryer - Bake at 180°C for 15 minutes, flip to another side, brush with hoisin sauce and 180°C for 15 minutes, and then take it out, brush with as many as honey or golden syrup, 180°C for 5 minutes, and flip to another side, and brush again with honey or golden syrup, as many as you can, for another 5 minutes. about 40 minutes in total.
Helpful tips:
1) You can skip the chu hou sauce if you can't buy in the local, it can be replaced with char siu sauce or hoisin sauce. Also, Oyster sauce can be replaced with hoisin sauce too. Blue dragon hoisin sauce is much tastier compared to Lee kum kee hoisin sauce.
2) Remove pork from marinade and disposing remaining marinade sauce in the trash before washing, never pour sauces or flour mixtures down the drain. it will clog your pipes and build-up the grease and fats.
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50g cake flour or 170g plain flour, but less chewy.
1 tsp dried yeast
130g cold milk
15g granulated sugar
2 tsp milk powder or skip it
a pinch of salt
1/2 tsp mild olive oil
Important Notes:
First and second fermentation the dough for only 30 minutes to an hour.
An egg wash is a mixture of 10-15% egg yolks and milk or water that is most commonly brushed on top of the bread before baking. It's okay, just brush them on milk only.
No-preheated oven 150C, lower rack and bake for 12 minutes, sit in the oven for 5-10 minutes.
Red Bean Paste
This was absolutely one of my all time favourite fillings, it had addicting bakery aroma, they just tasted like heavenly, slightly aroma, and average sweet, wasn't too sweet and better balanced. It commonly called 豆沙 is a sweetened red bean paste often used as a filling in breads and pastries. Ingredients: (A) • 1 cup adzuki beans • 4 cups cold water • 2 brown sugar in pieces or 1 cup golden granulated sugar + 1-2 tbsp dark muscovado sugar • 10g-25g slightly salted butter, as you prefer
(B) • 1 tbsp corn flour + 2 tbsp cold water stir well and set aside. Method: 1) Wash and rinse the adzuki beans several times under running water and soak for 30 minutes or overnight, drain the water.
2) Adding clean water, cook over medium heat for about 90 minutes. before 15 minutes, Add sugar, corn flour mixture and continue cooking until done.
3) Allow to cool completely and put into a blender and blend on high speed until smooth paste. 4) Heat up the pan and melt the butter a little bit. Add red bean mixture and reduce heat to middle low, stir until it thickens about 45 minutes to 1 hour.It depends on your pan size, some might work much faster or slower.
5) Let the red bean paste, cool completely before putting it in the fridge, coldest part and keep it for 5 days or freeze for up to 1 month. To allow them to soften at room temperature. Refreezing is not advised from either a safety or quality point of view. Divide the red bean paste into portions of rough balls or whatever you desire. Helpful Tips: If you don't inclination to stand at the stove, you'll at least come back every 15 for repeat the stirring process and keep an eye on the stove in case the red bean paste will burn.
Makes 30 pieces, 10/11g each doughmini bubble bread or one 1lb bread loafIngredients:165g bread four1 tsp dried yeast120g cold milk15g sugar2 tsp milk powder15g salted buttera pinch of salt
First and second fermentation the dough for only 30 minutes to an hour.
No-preheated oven 150C, lower rack and bake for 10 minutes, sit in the oven 5 minutes. 1lb bread loaf, bake for 20 minutes, sit in the oven 5-10 minutes.
I've purchased these - 1kg box premium quality scallops - £28 - last safely for around 3 days in the refrigerator. so I put them straight in the freezer, then they can usually be frozen for at least several months.
1) First, sprinkle a pinch of salt and rinse the scallops in cold, clean running water.
2) Add the marinade ingredients,1 tablespoon salt, 1 tablespoon sugar, and 40% alcohol, it can kill off the bacteria and add flavour. I recommend marinating for at least 15 minutes in the refrigerator, but not more than 1 hour.
3) Use a non-stick pan to cook the scallops on medium heat for about 5 minutes or until all the scallops are in white colour.
4) Set the dehydrator temperature at 55/70C. Dehydrate the scallops for 12-15 hours, depending on the size.
5) Fresh dried scallops that are a beautiful golden colour. Store them airtight in the freezer for longer, up to 6 months or keep them in the refrigerator for a month. They become brown with age and also lose their flavour. 35 pieces - 220g dried scallops from 1000g raw scallops.
6) Cook the milky white liquid came from scallops. add 1-2 tablespoons sugar. 1/2 tablespoon corn flour, water to stir combined and 1 tablespoon dark soy sauces and cook until thickened. Set aside to cool and bottled in a clean jar, It can be kept in the upper, the coldest part, refrigerator for about 14 days. This homemade scallop sauces are so flavourful, it's perfect for stir fry pak choi, beef like oyster sauces, or marinate bbq/grilling.
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1 box 30/40 - 2kg - 60 raw unpeeled prawns £25 in my local seafoods market.
1) First, devein, peel and clean. Remove the thin black “vein and it has a lot of bacteria. Twist to remove the head of the prawn. Peel the shell off the prawn body. Leaving the tails on makes them more attractive. Rinse the prawns in cold, clean running water.
2) The main ingredient in a marinade is to add high alcohol. 40% alcohol can kill off the bacteria. 1-2 tablespoons 40% alcohol, granulated sugar and salt. I recommend marinating for at least 15 minutes in the refrigerator, but not more than 1 hour.
3) Fry the prawns in a non-stick wok, without adding any oil. A perfectly cooked prawns is firm enough to curl. Beautiful orange in colour and they are curled into a nice C shape.
4) I've purchased a food dehydrator machine from Smile Amazon UK, 350W, set the dehydrator temperature at 55/70C and it has been drying for 12-15 hours, depends on the size.
5) Store them airtight in the freezer for longer or keep in the refrigerator for a month. Fresh dried shrimps that are beautiful oranges. They become brown with age and also lose their flavour. The premium quality dried shrimps only 332g in the final product.
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