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How to make Cantonese morning tea dim sum, learn Cantonese morning tea dim sum places

Barbecued pork bun

Barbecued pork bun is one of the representative dim sum of Guangdong, is one of the "four heavenly kings (shrimp dumplings, dry-steamed siu mai, barbecued pork buns, egg tart)" of the Cantonese morning tea. The buns are made of small pieces of barbecued pork, seasoned with oyster sauce and other fillings, wrapped in flour and steamed in a steamer. Barbecued pork buns are usually about five centimeters in diameter, and there are usually three or four buns in a cage. Good barbecued pork buns are made with moderately fat and thin barbecued pork as the filling, and the skin of the buns is just soft and smooth after steaming, slightly cracked to reveal the barbecued pork filling, and oozing out the barbecued pork aroma.

Ingredients: BBQ pork, salt, pepper, green onion, ginger, soy sauce, flour.

Operation: 1, barbecued pork cut into small pieces, chopped green onions and ginger, plus soy sauce, salt mixed into the trap;

2, flour with sugar, warm water, baking powder, about two hours, until the dough initiated, add sesame oil, sugar. Knead the flour, rub until the flour is soft and moderate, with a half-wet towel covered, until the flour fermentation to a certain degree, and then rubbed waiting for use.

3, will be rolled into a good flour into each about two and a half of the weight of the dough, put in the palm of the round, rolled into the middle of the thick, thin sides of the skin and pinch in the middle of the concave, into the appropriate amount of stuffing, and then fold the openings and pinch to ensure that the stuffing does not come out of the bottom of the packet with a white paper cushion, placed in a steamer basket, boiling water over high heat steaming for about 15 minutes or so. The flavor is delicious. The flavor is delicious and you will never get tired of it. Characteristics: the skin color white, the package surface with a smile and not show filling,

The filling is smooth and juicy, sweet and salty to taste, taste delicious.

Shrimp dumplings shrimp dumplings, raw materials: 1. 400 grams of clarified flour, 50 grams of starch, salt 1/4 spoon

2. 500 grams of shrimp, 100 grams of fat pork, 200 grams of fresh bamboo shoots, celery and ginger

Seasoning: Salt, monosodium glutamate, cooked oil, sesame oil, sesame oil, sugar, starch, cooked lard, cooking wine, pepper, sesame oil, each in moderation

Practice: 1. Add water to the pot (water surface ratio of 1:1) on the heat and boil, pour the starch and starch into the pot, stir quickly and evenly,

covered with a lid and simmer for 10 minutes, cooled to not hot, add cooked lard and kneaded to be used.

2. stuffing: (1) will add a small amount of water to the pot, to be burned to pour a little shrimp, shrimp segments can be raw (2) will be fresh bamboo shoots, fat pork, celery, cooked shrimp cut into small grains, ginger chopped standby (3) will be raw shrimp with a knife chopped up, and then the back of the knife into the shrimp puree, will be bamboo shoots, fat pork, celery,

shrimp grains and ginger poured into the together, add the appropriate amount of seasoning mix well and wait for use

This is a good idea.

Wrapping method: 1. Roll the noodles into long strips, cut into 15 to 20 grams of grains, flatten them with your hands, put a stack of oil-absorbing paper next to them and dip them in some oil, take the knife handle in your right hand, wipe the knife surface of the thin slice knife with oiled paper, flatten the grains of flour with the knife surface, press the knife surface with your left hand, and gently turn the handle of the knife, and then the grains of flour into a round thin slice of flour, and then shovel up the thin slices of flour, and then pinch them into the shape of a dumpling, and then wrap them up, and you can't just like wrapping the dumplings. If you press all the skin and then wrap it, the shrimp dumpling skin will be hardened by the wind, and it will be easy to break when wrapping the filling. 2. After wrapping, put it on an oiled cage drawer and steam it over high heat for about 5 minutes to cook. 3.

Note: 1, I will not use a knife to wipe the skin, the skin is thicker, and then rolled out with a rolling pin, as long as the skin to deal with thin on the line, there is no limit to the method. 2, shrimp dumplings can not be steamed too long, high heat steaming 5 minutes is almost, steaming time is long, the skin is easy to crack.

Snow hafnium tart

Egg tower practice, materials: A. Tartar skin materials: 270 grams of low gluten flour, 30 grams of high-gluten flour, 45 grams of shortening, flaky Maggie (wrapped with, is the vegetable butter) 250 grams of water 150 grams of water (according to the degree of softness and hardness of the dough and gradually add, do not all at once poured in).

B. Egg tart water materials: 210 grams of whipping cream, 165 grams of milk, 15 grams of low gluten flour, 63 grams of sugar, 4 egg yolks,

15 grams of condensed milk (according to taste to decide whether to put or not to put. After putting condensed milk, the milky flavor of the egg tart water will be more fragrant.)

2, high flour and low flour, ghee, water mix, mix into dough. Don't pour all the water in at once, add it gradually and adjust the softness of the dough with water, knead until the surface of the dough is smooth and even. Wrap the dough in plastic wrap and let it rest for 20 minutes.

3. Wrap the slices tightly in plastic wrap and beat them with a French pin to thin them out a bit. This way, the margarine will have good

good ductility. Without opening the plastic film, roll the macaroons out with a rolling pin. The softness of the macaroons should be about the same as the hardness of the dough

. Remove the macaroons and set aside.

4: On a lightly floured board, roll out the loosened dough into a rectangle using a floured surface. Roll it out with all four corners facing outward, so that it is easy to roll out the shape

more evenly. The rolled out piece of dough should be the same width as the width of the marzipan and three times as long as the length of the marzipan.

5. Place the macchiato in the center of the sheet

6. Fold the sides over to wrap the macchiato. Then pinch one end. From the pinched end, press the pasta sheet from top to bottom with the palm of your hand. When you reach the bottom end, pinch that end as well. Roll out the sheet, fold it in four like a quilt, lightly tap the top of the sheet with a pressing stick, and roll it out again. This is the first fold. Turn the folded sheet outward, lightly tap the top of the sheet again with the pressing stick, roll it out into a rectangle, and then fold it again. This is the second fold. After folding, wrap the sheet tightly in plastic wrap and relax

for 20 minutes.

7: Roll out the triple-folded sheet into a sheet with a thickness of 0.6cm, a width of 20cm, and a length of 35-40cm. Use a wallpaper cutter to cut off the excess edges for shaping.8. Roll the sheet up from the longer side.

9: Wrap the rolls in plastic wrap and place them in the refrigerator for 30 minutes to loosen. 10: Cut the rolls into slices about 1cm thick with a knife.

11: Dredge the rolls in flour and place them in an ungreased tart mold, flour side up. Pinch it into the shape of a tart mold with two thumbs. Then oil the inside of the mold and mold it.

12, the egg tart water: 1. whipping cream, milk and condensed milk, sugar in a small saucepan, heat over low heat, stirring as it heats, until the sugar is dissolved when removed from the heat, slightly cooled; and then add the egg yolks, stirring well. 13, and finally poured the egg tart water into the mold, baked.

Shrimp shumai

Shrimp shumai practice: main ingredients: pork filling auxiliary ingredients: wonton wrappers, eggs, green beans, onions

Seasoning: sesame oil, soy sauce, salt, pepper, cornstarch, cooking wine, ginger

Cooking method: 1, the onion is cut into small dices placed in a basin and tossed with cornstarch;

2, the pork filling, sesame oil, soy sauce, salt, Chicken essence, pepper, cooking wine, ginger, eggs and onion granules and mix well;

3, with the wonton skin skin wrapped into a siu mai, the top of a green peas, on the steamer can be steamed for 8-10 minutes. Characteristics: rich and soft, suitable for both young and old.