Butter cookies

Butter cookies – niu you su The classic butter cookie is enhanced by the addition of sweet red bean paste in this recipe. Ingredients Makes about 45 cookies– Red bean paste 300 g (101/2 oz)– Egg yolk 1, beaten– Golden syrup or honey for glazing Pastry– Butter 200 g (7 oz)– Icing (confectioner’s) sugar 70 g (21/2 oz)– Eggs 2– Hong Kong flour 400 g (14 oz)– Desired colouring 1–2 drops, or as desired Instructions Step 1: Prepare pastry. Mix butter and sugar until well incorporated. Mix in eggs and fl…

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Walnut cookies

Walnut cookies – he tao su The Chinese use walnuts in their food as well as in medicines, as they found that walnuts contain health benefits. This recipe combines crunchy walnuts with buttery pastry to make fragrant walnut cookies that are also familiar to the western culture. Ingredients Makes about 25 cookies– Lotus paste 300 g (101/2 oz)– Walnuts 50 g (12/3 oz)– Egg yolk 1, beaten– Golden syrup or honey for glazing Pastry– Hong Kong flour 300 g (101/2 oz)– Baking powder 2 g (1/15 oz)– Sugar 130 g…

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Lotus rolls – lian rong su

Lotus rolls – lian rong su The crust for these delicious lotus rolls is the same as the egg tart pastry. Serve thesewarm to enjoy the most out of the crispy crust and smooth lotus paste. Ingredients Makes about 40 rolls– Pastry (see page 99)– Lotus paste 150 g (51/3 oz)– Egg yolk 1, beaten– White sesame seeds for garnishing– Golden syrup or honey for glazing Instructions Step 1: Prepare pastry by following Steps 1–4 on page 99. Step 2: Preheat oven to 200˚C (400˚F). Step 3: Place lotus paste near the bottom…

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Egg tarts

Egg tarts – dan ta Found in Europe and Asia, this popular snack has also made its way to the dim sum menu. It takes some effort to make the crust, but it will be worth it. Ingredients Makes about 30 tartsInner crust– Salted butter 70 g (21/2 oz)– Shortening 220 g (74/5 oz)– Hong Kong flour 200 g (7 oz) Outer crust– Hong Kong flour 120 g (41/3 oz)– Bread flour 40 g (11/3 oz)– Custard powder 10 g (1/3 oz)– Egg 1– Water 90 ml (3 fl oz…

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Deep-fried custard buns

Deep-fried custard buns – xiang zha nai huang bao It’s hard to resist the sweet custard fi lling nestled within a light crisp pastry. This is botha wonderful snack and a satisfying dessert. Ingredients Makes about 25 buns– Bun pastry dough (see page 110) 250 g (9 oz)– Cooking oil for deep-frying Custard– Eggs 3– Sugar 150 g (51/3 oz)– Hong Kong flour 35 g (11/4 oz)– Milk powder 10 g (1/3 oz)– Custard powder 10 g (1/3 oz)– Butter 60 g (2 oz)– Coconut cream 1 tsp– Full cream…

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Crispy yam dumplings

Crispy yam dumplings – wu kokSweet mashed yam with moist meat fi lling, deep-fried to a crisp golden brown — a mouth-watering combination that is popular with the young and old! Ingredients Makes about 18 pieces– Potato starch mixture 2 tsp potato starch + 4 tsp water– Cooking oil for frying– Prawn cracker sticks for garnishing Yam dough– Yam 200 g (7 oz), peeled– Wheat starch 110 g (4 oz)– Boiling water 70 ml (22/5 fl oz)– Salt 2 g (1/15 oz)– Chicken powder 3 g (1/10 oz)– Sugar 5…

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Deep-fried glutinous rice balls

Deep-fried glutinous rice balls – jian dui This is sold in many Chinese food eateries or snack stalls. The generous filling of lotus paste encased in a sweet crispy dough is made all the more fragrant with sesame seeds. Ingredients Makes about 25 balls– Sweet pastry dough (see page 111) 500 g (1 lb 11/2 oz)– Lotus paste 200 g (7 oz)– White sesame seeds 20 g (2/3 oz)– Cooking oil for deep-frying Instructions Step 1: On a fl oured surface, roll dough into a long cylinder. Cut dough into equal…

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Snow skin dumplings

Snow skin dumplings – bing pi gaoThis recipe uses a walnut-shaped mould and coffee-flavoured milk for a rich smooth taste. Choose a fl avoured milk of your choice and mould each dumpling into any desired shape to create your own version of this delightful treat. Ingredients Makes about 16 dumplings– Rice flour 75 g (22/3 oz)– Glutinous rice flour 45 g (11/2 oz)– Wheat starch 30 g (1 oz)– Full cream milk of desired flavour 275 ml (91/3 fl oz)– Sugar 75 g (22/3 oz)– Butter 30 g (1 oz)…

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Sweet potato dumplings hong

Sweet potato dumplings hong – shu gao Shape these dumplings as desired to create fancy snacks that will appeal to the young and old. Feel free to replace the green tea paste with other types of filling. Ingredients Makes about 30 pieces– Purple sweet potato 110 g (4 oz), peeled and sliced– Wheat starch 100 g (31/2 oz)– Boiling water 100 ml (31/3 fl oz)– Sugar 20 g (2/3 oz)– Butter 50 g (12/3 oz)– Green tea paste 200 g (7 oz) Instructions Step 1: Steam sweet potato slices until soft.…

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Glutinous rice balls with grated coconut

Glutinous rice balls with grated coconut – nuo mi ci Coated with snowy white grated coconut, each of these glutinous rice balls is a generous filling of red bean paste encased in soft chewy dough. Ingredients Makes about 25 rice balls– Sweet pastry dough (see page 111) 500 g(1 lb 11/2 oz)– Red bean paste 200 g (7 oz)– Grated coconut 200 g (7 oz) Instructions Step 1: On a floured surface, roll dough into a long cylinder. Cut dough into equal pieces, each about 20 g (2/3 oz). Lightly fl…

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