自从大马过年回来,都还没有见过姐姐Jane。于是,趁着有3天的假期,约了Jane去走街喝茶。当然在见面前,我敢敢的下订单我要吃那个她拿手的Castella蛋糕,她竟然狠心到答我一句,“我拿模给你,你自己学做”听了都心凉。哈哈!姐姐就是姐姐,虽然口硬,心还是软的。看吧!蛋糕送到了,还包到美美来。她说Anncoo是这样包的。。我说不对Ann是用不同的彩带。。姐妹俩因为都有共同的部落朋友,所以话题也变得多了。
做妹妹的也不能空手约会,这是开blog不多久姐姐教我的潮州饭桃,我想是时候回馈她的功劳了。我们一家不论嫁出去的,娶回来的成员都很喜欢这个饭桃,只是我的老公有一点特别,只是吃料不吃皮。。所以我就省包几个的功夫咯。。呵呵!
幸运收到Jane的Castella蛋糕
皮料:(做24个)
•
500克粘米粉,180克薯粉,1小匙盐,900ml 滚水,1小匙红色素
•
6大匙炸葱油
馅料:
(A)500克糯米,浸隔夜, 沥干备用。
(B)100ml 水,5大匙炸葱油,盐,鸡精粉,糖,麻油,胡椒粉,
酱油,黑酱油,耗油适量。
(C)绿豆瓣一碗浸软蒸熟。
(D)半碗虾米浸软,10朵香菇,浸软切片,300克三层肉切小粒并用酱油及盐调味)。
(E)一把芹菜,洗净切粒。
1. 将(A)加入(B)放入蒸盘,大火蒸40分钟。把稍凉的糯米饭弄散。
2. 把(C)放入蒸锅,蒸熟,待凉备用。
3. 将(D)炒香,盛起备用。
4. 把(2)和(3)和(E)拌入糯米饭内,拌匀即可。用保鲜纸盖好。
5. 将皮料里粉和盐搅拌均匀。
6. 水煮沸后加入少许红色素拌匀,倒入粉料里,快速搅拌均匀。
7. 盖上湿布约5分钟,加入油,揉成一软团。(若面团较干,可加少许油让皮容易操作)
8. 取一小粒面团(60克),搓圆,压扁,擀成圆片。
9. 包入馅料,按入桃模内,压好再敲扣出来。
10. 放入抹上油的蒸盘内,大火蒸7分钟或反面检视若皮以熟透即可,取出扫上炸葱油即可。
Skin dough: (make 24)
500g rice flour
180g tapioca flour
1tsp salt
900ml boiling hot water
1tsp pink colouring
6 tbs fried shallot oil
Filling Ingredients:
(A)
500g glutinous rice (soak
overnight), drained
(B)
100ml water, 5 tbs shallot
oil, salt, chicken powder, sugar, sesame oil, pepper, soy sauce, dark soy
sauce, and oyster sauce to taste.
(C)
Mung bean 50g soak overnight
and steam for 15 minutes
(D)
½ cup of dried shrimp soak
till soft and chopped,
10 mushroom soak with hot
water till soft and thinly slice,
300g pork belly thinly slice
and marinate with 1 tbs soy sauce
(E)
1 handful of coriander
leaves , chopped
To prepare the filling:
1。Mix (A) and (B), steam over
high heat for 40 minutes. Cool the rice for 5 10 minutes and loosen the rice
with chop-sticks.
2。Steam (C ) for 15 minutes.
Cool and set aside.
3。Fried (D). Set aside.
4。Add (2) and (3)and (E) into rice
and mix well. Cover with glad wrap.
To make the dough:
1. Mix rice flour and tapioca flour well in a big bowl. Add pink colouring into 900ml boiling water and pour over the flours. Mix well and cover with damp cloth and rest for 5 minutes.
2. Add in oil and knead till the dough just come together. (if the dough is too try, you may add some oil so that the dough is easy to work with).
Making the Kuih:
1. Divide the dough to 60g
each. Roll the dough into a round shape and put some fillings in the middle and
enclose the dough. Press the kuih into the mould to mould into shape.
2. Arrange the kuih onto a
slightly oiled plate and steam for 7 minutes or until the skin becomes
translucent. Brush with some shallot oil when the kuih come out from the steam
(This is to avoid the skin become hard )