But where the business is good, there will be several staple foods that attract customers, so while updating the dishes, we must pay attention to the development of dim sum and staple foods, and the following will bring you some exquisite dim sum practices.
01
New version of glutinous rice cake
This noodle is sweet and fragrant, and the mixed dough blank is coarsely rolled into squares and slightly fried, which is conducive to further rolling and sprinkling. Brown sugar powder and sesame seeds are sprinkled together in the dough and also add a lot of color to the finished product. However, when making it, the brown sugar should be rolled out first, evenly formed into a powder, and then mixed with the peeled sesame seeds.
raw materials
Ingredients: Sanxiang (a brand, sold in supermarkets) glutinous rice flour 500 grams, low gluten flour 100 grams, peeled white sesame seeds 200 grams, mango 300 grams.
Seasoning: 500 grams of brown sugar powder, 500 grams of salad oil (about 50 grams consumed).
Production steps
1. Glutinous rice flour and low gluten flour are put into the container, add 250 grams of boiling water and blanch into a dough;
2. Put the peeled white sesame seeds into an oil-free pot, fry over low heat until golden brown, and serve;
3. Peel and pit the mango and cut it into 5g squares;
4. Roll out the dough into 18×15×0.5 cm square pieces, fry it into 60% or 70% hot salad oil until it is light yellow, fish it out, suck out the surface oil, roll it flat with a rolling pin, mix the brown sugar and sesame seeds evenly, sprinkle it evenly, roll it up, change the knife to plate, and put the diced mango on it.
02
Purple potato quicksand balls
This pastry is crispy on the outside and sticky on the inside, sweet and salty, and the taste and shape are very new. When frying, you should pay attention to two points, one is that the oil temperature should be controlled at 160 ° C; the other is that when frying, you should gently press down on the floating potato balls with a hand spoon, repeating several times, which is conducive to its uniform heating.
Ingredients: small purple potato 750 g, three elephant glutinous rice flour 170 g, cheng noodles 60 g, white breadcrumbs 450 g, salted egg yolk 500 g, low gluten flour 100 g.
Seasoning: 160 grams of sugar, 500 grams of normal butter, 1 kg of salad oil (about 100 grams), 3 grams of black sesame seeds.
1. Peel the purple potatoes and steam them in the basket;
2. Blanch the noodles with 30 grams of boiling water and knead them into a dough;
3. Steam the salted egg yolks for 15 minutes, stir them with butter, low gluten flour and sugar 100g, and stir into the filling;
4. Knead the kneaded dough with 60 grams of steamed purple potatoes, glutinous rice flour and sugar, knead it into a dough of 25 grams, wrap in the mixed filling, wrap the white breadcrumbs, fry them in 160 ° C salad oil for about 10 minutes, make them all float up, fish out, sprinkle black sesame seeds.
03
Honey sauce char siu puff pastry
This dim sum evolved from the table points in the Manchu Han Dynasty, char siu meat has different cooking methods throughout the country, and the production of honey sauce char siu puff pastry must be divided into two steps, making honey sauce char siu meat and puff pastry blank, char siu meat after making slices, holding into the puff pastry and baking can be, producing sweet and crispy pine and not greasy.
Ingredients: brow meat 450 g
Accessories: 500 g of flour 8 g of egg 60 g of cream 1 garlic, 1 dried shallot
Seasoning: 6 grams of dark soy sauce 3 grams of soy sauce 3 grams of salt 6 grams of sesame paste 30 grams of powdered sugar 10 grams of rose dew wine 10 grams of ginger juice 4 grams of ground sauce 8 grams of seafood sauce 50 grams of warm water 30 grams of maltose
1. Wash the brow meat and gently scratch the surface.
2: Remove the garlic and shallots and chop them, mix with the seasonings, and marinate the meat for about 1 to 2 hours.
3: Preheat the frying dish for about 2 minutes, add 2 tablespoons of oil, put in the brow meat and cook on high heat for about 1~2 minutes.
4: Open the stove door, remove the brow meat, coat with honey sauce, and cook on high heat for about 4 minutes.
5: Remove the char siu and slice and set aside.
6: Use cream, lard, egg and flour to make oil and pastry, wrap the sliced char siu meat in the puff pastry, put it in the oven and cook it.
Features: crispy sweet and tender, fragrant and delicious.
Tip: When baking in the oven, master the temperature of the upper and lower baking noodles and the bottom fire.
04
Matcha sago rolls
When making this snack, the small sago must be soaked for enough time, so that it is steamed up to be delicious; the sugar in the small sago does not need too much, because the red bean paste is already sweet; in addition, the matcha powder does not need too much, otherwise it will be bitter; it is ready to eat while it is hot, and it will be hard after a long time!
Ingredients: sago, matcha powder, red bean paste, shredded coconut
Preparation method
(1) Soak the sago in water for about 3 hours, drain the water, stir in a little sugar, matcha powder, and refined oil and set aside.
(2) Roll the red bean paste from the supermarket into slender strips (use a white cotton cloth, soak in a little oil, then take a piece of red bean paste, roll it on a white cotton cloth to form a slender strip) and set aside.
(3) Spread a small amount of oil on a square plate and spread a thin layer of matcha sago. Steam for 15 minutes, let it cool slightly, place the bean paste strips on the matcha sago noodles, and slowly roll them into a circle. Put it in a shredded coconut dish and glue it evenly, remove it, and cut it into segments with a knife.
Special tips
(1) The amount of sugar and refined oil is mastered by themselves, the modern way of eating sugar and oil should be eaten less, and the oil is mainly afraid of paste, but the amount should not be too much;
(2) The amount of matcha powder should not be too much, too much will be bitter, and the color is too dark;
(3) The soaking time of small sago must be sufficient, otherwise, it is not easy to steam well, and the water should be dried before steaming and kept dry;
(4) After making it, eat it while it is hot, and it will be hard for a long time, especially in winter.
05
Shark fin dumplings with shiitake mushrooms
Mushroom shark fin dumplings are rich in nutrition, full in appearance and good in taste, and are also one of the more famous Cantonese refreshments.
raw material:
(1) 12 large white skins
(2) 150 grams of shrimp, 150 grams of diced pork hind leg, 20 grams of fatty meat, 40 grams of shark fin soup, 20 grams of diced shiitake mushrooms, 10 grams of diced fungus, 20 grams of diced carrots, 10 grams of minced coriander
Seasoning: 2 tsp white powder, 1/2 tsp salt, 1/2 tsp fresh chicken broth mix, 2 tsp sugar, 1 tsp pepper, 1 tbsp sesame oil, 1 tbsp lard
make:
(1) Wash the shrimp to remove the intestinal mud, add the diced pork hind leg, the fat diced meat, the white powder and salt, beat by hand until it is sticky, and then add other seasonings and remaining materials (2) Mix well, that is, the filling.
(2) Take a large white skin, wrap it in the appropriate filling, fold it in half into a dumpling shape, and then fold out the lace by hand, and form 12 in order. Steam in a steamer basket over high heat for 20 minutes.
06
Glutinous rice flour with purple potato puree and skin, salted egg yolk into filling, and finally the combination is wrapped, fried in a frying pan until golden brown, the finished product is small and delicate, crispy on the outside and fragrant inside, bite open the purple potato peel, the golden quicksand filling slowly flows out, sweet and seductive, very delicious.
raw materials:
500 grams of glutinous rice flour, 150 grams of noodles, 600 grams of boiling water, 150 grams of lard and sugar, 1000 grams of purple potatoes, 10 salted egg yolks, 150 grams of powdered sugar, 100 grams of butter, 50 grams of sugar, corn flour and cheese powder
method:
1, dough making: 500 grams of glutinous rice flour, 150 grams of cheng noodles mixed evenly, add 600 grams of boiling water to cook, and then mix 150 grams of lard and sugar to make a smooth surface of the dough, refrigerate for 1 hour. Peel and wash the purple potatoes, steam them in a steaming box until they are cooked thoroughly, remove and crush them into a puree. Take out the refrigerated dough, add purple potato puree (generally 1 pound of dough should add 4 pairs of purple potato puree) and mix well to make purple potato dough.
2, quicksand filling: 10 salted egg yolks steamed, crushed into puree, after the pot added 150 grams of sugar powder, 100 grams of butter, sugar, corn flour, Jishi powder 50 grams each mixed evenly to become quicksand filling.
3, raw blank: the purple potato dough under the skin into each weight of about 25 grams of the agent, by hand kneaded into a bowl, and then wrapped in quicksand filling 15 grams, kneaded tightly round, spray a layer of water on the surface, stick to the bread chaff evenly.
4, frying: put the raw blank on the homemade stainless steel pad (to prevent sticking), into 50% of the hot oil to fry until floating, the surface is golden, fish out the drainage oil, plate and serve.
07
Raw ground sesame tarts
Ordinary egg tart liquid is made of eggs, milk, condensed milk, etc., this egg tart is changed to black sesame paste, milk, egg mixture to make a "core", the finished skin is crispy, soft and tender in the middle, but also with a strong sesame aroma.
Ingredients: 500 grams of low gluten flour, 250 grams of lard, 50 grams of cheese powder, 500 grams of high gluten flour, butter, lard plus 150 grams of sugar, 1 egg, 500 grams of black sesame seeds, 500 grams of milk
1, water oil skin: low gluten flour 500 grams, lard 250 grams, Jishi powder 50 grams plus an appropriate amount of water mixed and kneaded to make a smooth surface of the dough.
2, oil heart: low gluten flour, high gluten flour, butter, lard 500 grams each plus 150 grams of sugar, 1 egg mixed evenly to make oil core.
3, dough making: the water and oil skin rolled rectangular pancakes, wrapped in oil core, after the "three folds and three rolls", the dough skin folded up, into the refrigerator refrigerated for 30 minutes to set aside.
4, filling: 500 grams of black sesame seeds into the net pot and fry fragrantly, put out 500 grams of water and put them into the blender to beat the paste, take out the basin, add 500 grams of milk, 250 grams of eggs and mix well.
5, raw blank: the refrigerated dough skin out, rolled into a pancake, with a mold buckled into a round piece of dough, it is kneaded into a tower, placed in the egg tart cup, and then pour into the mixed black sesame paste filling, pay attention to pour until seven points full.
6, baking: set the oven temperature to 250 ° C, the bottom heat of 200 ° C, put in the raw blank baking for about 7 minutes, take out and plate.
08
Autumn leaf oil cake
This autumn leaf oil cake is simple and beautiful, sweet and sticky. When tasting, you will naturally feel a burst of fresh aroma, soft and sticky in the mouth, not greasy or greasy, it is a good dessert to freshen the mouth after a meal.
Ingredients: 300 grams of glutinous rice flour, 100 grams of sticky rice flour, 25 grams of light cream, 300 grams of sugar, 600 grams of milk
Accessories: 10 ml of Japanese sake, a little green tea powder, a little cocoa powder, cheese salad dressing to taste
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1: Mix sugar, milk and light cream together with sticky rice flour and glutinous rice flour, stir well and filter, then pour sake into a white powder paste.
2, take out 1/3 of it and mix it into the cocoa powder (to take its color, do not take its taste, so only a small amount can be), into a cocoa paste.
3, take a 5-inch square box, brush the salad oil on all sides, pour in the cocoa slurry to steam for about 10 minutes, then pour in the white slurry to steam for about 20 minutes, take out and let it cool, put it into the refrigerator until it is completely cooled, and cut into pieces.
4, take a dough (optional rice cake dough) kneaded into a very thin autumn leaf shape (that is, water droplets, as shown in Figure 1), glued with an appropriate amount of green tea powder and pressed on the side of the white cake body (figure 2), take the dough (figure 3), and then squeeze the salad sauce little by little on the surface of the "autumn leaves" into the shape of the leaves.
Cheese salad dressing:
100 g of mayonnaise, 25 g of cream cheese (i.e. cheese), 5 ml of lemon juice, 15 ml of honey. Stir well.
09
Saladmin shrimp horn
Salads are perfect for use in the summer, cool and delicious, the taste is crisp, sweet and sour, and the summer is especially fresh and crisp.
Ingredients: 250 grams of shrimp glue, 50 grams of carrot grains, square Cantonese wonton skin (that is, egg yolk skin, there are finished products for sale, can also be homemade: 1 kg of high gluten flour put 4 eggs, a little water and evenly fed hair, pressed into thin slices with a dough press) 10 sheets
Accessories: yogurt salad dressing
1: Add olive oil to the pot, sauté the carrots over low heat and then put them out (with oil), and then mix into the shrimp gelatin after completely cooling.
2, take the wonton skin wrapped into shrimp glue, into 30% oil, soaked in medium-low heat until cooked, and then fried on high heat until its surface is golden brown, forced out of the oil to fish out, and use oil absorbent paper to absorb the oil.
3: After changing the knife to the plate, dip it in yogurt salad sauce and eat it together.
Yogurt salad dressing:
300 grams of plain yogurt, 50 grams of mayonnaise, 10 ml of lemon juice, 5 ml of brandy, 10 grams of honey, stir well.
10
Basil incense mango roast
This basil fragrant mango roast has a beautiful appearance, a flexible skin and a fresh and sweet filling. The unique vanilla aroma of basil fills the air over the whole dish, enhancing people's appetite, delicious flavor, mango fruity aroma.
Ingredients: 300 grams of flour, 2 eggs, 35 grams of glutinous rice flour, about 220 grams of clean water, a little salt, 8 pieces of instant seaweed (cut into filaments), a little bit of basil
Accessories: 8 mango willows, 50 grams of fresh slings (can be replaced by fresh scallop pillars, this dim sum filling can play your imagination, as long as it is a combination of fruit and seafood), Qiandao salad dressing to taste.
1: Flour, eggs, glutinous rice flour and purified water are mixed evenly and filtered into a thin powder slurry.
2: Take a flat non-stick pan (wok is also OK, but the pan is more convenient to make), put in the olive oil slide pan, pour in the batter and spread into a round egg skin. Remove the knife into an autumn leaf shape (i.e., a teardrop shape) and set aside.
3: Cut the fresh tape into small pieces and blanch the water, let it cool, use a net cloth to absorb the water, and mix it well with salad dressing.
4: Place the egg skin on the countertop, put a mango willow on the large end of the "ball leaf" (that is, the round end), and then put the fresh tape mixed with salad dressing on it, roll it up, and the interface is down. Spread the seaweed silk with a little clean water and wrap it on the egg skin and refrigerate for a while.
11
Tri-color vegetable packets
Originally, an ordinary bun became bright and beautiful after being packaged with "vegetable juice", the color was attractive, the color was properly matched, sweet and soft, enriching the taste and adding to the atmosphere of spring.
Ingredients: 1000 g of flour, 300 g of spinach, 300 g of carrots, 500 g of Chinese cabbage
Excipients: yeast, salt, monosodium glutamate, chicken fat, sesame oil each appropriate amount
1: Put spinach and carrots into the juicer and add water to make juice and set aside. In addition, the cabbage is crushed into a basin, and salt, monosodium glutamate, chicken fat and sesame oil are mixed to form a bun filling.
2: Take three parts of flour, add yeast and water to knead into a soft and hard dough (two of which should be added to spinach juice and carrot juice to knead into a colored dough). Then let three portions of the dough sit and ferment (more than 10 minutes in summer and autumn, half an hour in spring and winter).
3, wait until the pulling agent, take three colors of the blank agent, stick together and knead it by hand into the bun skin, wrap it into the cabbage filling, and make a three-color vegetable package. After steaming, take it out and plate it.
12
Carrot cake
This carrot cake sells high-end, beautiful color, sweet taste, unique flavor, and tastes better when eaten with cream cheese.
Ingredients: 400 grams of butter, 500 grams of brown sugar, 300 grams of egg liquid, 500 grams of low-gluten powder, 15 grams of hair powder, 2 grams of cinnamon powder (that is, cinnamon powder, commonly used in pastries, with flavoring effect), milk 450 grams.
Accessories: 100 grams of cooked walnuts, 200 grams of carrot grains (rice grain size).
1: Stir and beat the butter and brown sugar and gradually add the egg mixture.
2: Mix the low gluten powder, hair powder and cinnamon powder evenly, gradually add the butter egg liquid beaten in step 1, stir while adding, and at the same time, add milk in batches and mix well.
3: Add the cooked walnuts and carrots, mix well into the baking sheet, bake in the oven at 180 ° C for 45 minutes, sprinkle a little frosting on the table, and put a piece of olive-shaped cream cheese.
13
Ink dumplings
The chef collects the ink sacs to take the ink, and forms a black dough into dumplings, which is new and interesting, and the ink is very beneficial to the human body. Wrapping dumplings with ink and noodle skins is both novel and delicious.
Ingredients: 300 grams of fresh cuttlefish, 200 grams of pork belly filling, 150 grams of leeks, 500 grams of flour
Accessories: salt 5 g, pepper 4 g, allspice powder 2 g
1: Pull the cuttlefish head open, cut off the ink sac, scratch the ink sac and squeeze the ink into the flour.
2, and 500 grams of flour need about 20 palm size cuttlefish ink, the amount of ink can also be flexibly mastered, as long as the dough and into black can be, and then add the right amount of water and into black dough, under the agent, rolled into dumpling skin. 3: Chop the cuttlefish meat, add pork belly filling, minced leeks and seasonings and mix well to make dumpling filling.
4. After preparing the skin and filling, you can wrap out the ink dumplings stuffed with cuttlefish meat.
14
Yogurt corn soup buns
Inspired by soup buns and soup balls, the filling is replaced with a homemade yogurt corn filling, which is made into an egg tart-shaped snack with a novel taste and a unique product. The filling is rich in milk, the corn is crispy and crisp, and the skin is soft and sticky.
Ingredients: glutinous rice flour 500 g, starch 80 g, cheng powder 40 g, yogurt corn filling 550 g, salted egg yolk 2
1: Combine glutinous rice flour, starch and starch into a dough with warm water and let it sit for 10 minutes.
2: Cut the salted egg yolk into small cubes.
3: Roll the dough into strips into small pieces, roll out into thick round slices, wrap in yogurt corn filling, then roll into a round ball, press the pattern with a knife, put it into a tin foil cup, and put the salted egg yolk on the ball to garnish.
4: Steam the raw blanks on the basket for 8 minutes until cooked, then take them out and serve.
Preparation of yogurt corn filling:
Ingredients: yogurt 550 g, condensed milk 180 g, jelly powder 3 g, eagle millet flour 45 g, listen to 1 can of ready-to-eat corn kernels, sugar 140 g.
Preparation: Pour yogurt, condensed milk, eagle millet powder, jelly powder and white sugar into a flat dish and stir well, cover the basket and steam for 30 minutes, then remove. Pour the watered corn kernels into a flat dish and stir well, cool through and solidify into pieces, then dice