Sweet Potato Deep Fried Balls with Seasame Filling
4891
難度
★★★★
8分鐘
簡介
To continue the heritage dim sum culture from Guangzhou
province, the restaurants in Hong Kong promoted
Guangzhou style dim sum.
At that time, dim sum were placed on a 21 inch bamboo steamer being hand carried by servers who came to each table and said out loudly the types of dim sum they were selling, commonly known as “longevity greetings”. The bamboo steamer was then replaced by stainless steel tray with a band being carried on server’s shoulder, called “driving bus”. Stainless steel tray was further modified to trolley in the 70-80’s. Later trolley was not popular because customers looked for absolute freshness and preferred immediate streamed dim sum after ordered. Only when Tsui Hang Village Restaurant in Miramar Hotel accommodated the wish and became very popular, did the market follow that new serving procedure. Idea of this dumpling was come from Chiu Chau. Original type is a triangle without sesame. Afterwards, the chef change to long shape with sesame.
材料
做法
Ingredients
|
|
|---|---|
| 600g | white sesames (for garnish) | Wrappers: |
| 600g | red sweet potatoes |
| 300g | glutinous rice flour |
| 188g | wheat starch |
| 115g | brown sugar |
| 75g | lard (added lastly) | Fillings: |
| 600g | pure black sesame powder |
| 75g | sesame paste |
| 150g | peanut butter |
| 75g | condensed milk |
| 75g | syrup |
| 450g | superfine sugar |
| 115g | lard |
| 188g | cooked dough (added lastly) |
 |
做法 |
|---|---|
| 1 | Wrappers: peel red sweet potato and slice. Steam over high heat for 20 mins. Blend well with rest of ingredients for wrapper. Merge with hot red sweet potato.Rub and knead well. Add lard, rub and knead until fine dough. |
| 2 | Fillings: mix well all ingredients except cooked dough. Then add cooked dough, rub and knead until fine dough. Refrigerate to harden. |
| 3 | Assembly: remove dough from refrigerator. Divide into small pieces, each about 23g. Do the same for fillings. Roll dough into rounds and wrap filling. Make balls. Dip into water. Roll over sesame seeds. Slightly knead between hands. Heat up oil in a wok until thermometer reads 170ºC. Turn off heat. Put dough inside until they float to the top. Turn on the heat and deep dry until golden. Drain. |
貼士
Fry flour in a dry wok (no oil) until fragrant or steamed. Then sieve before being used. In order to get the desirable golden colour after deep fried, better to use red sweet potato. If using purple or white sweet potato, the taste of end product will be similar to that of red sweet potato however their colours will be less favourable.
