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Recipe - Recipe Chinese Ham sui gok Dimsum cake is made this way but the crust is sweet and fatty. Sugar, cooked potato starch, baking powder help the crust to be spongy, less explosive, less exposed. But this is a salty cake, so I don't use sugar and cooked potato, and don't use baking powder. So how to make the cake not explosive, crispy for a long time. Especially, part 2, I use wet glutinous rice flour soaked and ground myself, it is even more difficult to achieve the standard crispy dimsum cake like in restaurants. Because the wet flour is loose and not sticky like dry flour mixed with warm water. Please follow my detailed method to achieve the crispy pearl skin fried cake also known as toad skin. Ingredients: 1/ Fillings: 32 pieces x 12-15g 150g ground pork 1tsp minced garlic 1tsp minced shallot 1Tbsp diced sweet onion 1Tbsp chopped green onion 30g minced carrot 25g soaked black mushroom 30g minced jicama 1tsp oyster sauce 2Tbsp water/broth 1Tbsp cornstarch 1/4tsp salt 1/2tsp shiitake mushroom powder 1/2tsp ground black pepper 2Tbsp vegetable oil 1/2Tbsp fish sauce 2/ Dough: A) Sweet rice flour: Dough skin: 16 dumplings x 35g 200g glutinous rice flour 160g warm water 1/4tsp sea salt 70g wheat starch 90g boiling water 30g vegetable oil B) Wet sticky rice flour: *How to make wet sticky rice flour: • How to Make Wet Sticky Rice Flour - How To: ... 200g glutinous rice yields 360g wet flour 200g glutinous rice yields 360g wet glutinous rice flour 70g wheat starch 90g boiling water 1/4tsp sea salt 30g vegetable oil Tools: Silicone pastry baking mat: https://amzn.to/3Q4kZ59