How to make Chinese dim sum, how to make Chinese dim se

Chinese dim sum focuses on the diversity of dough and fillings, and there are various cooking methods such as frying, frying, steaming, and baking. At the same time, it is sweet and salty, and has a rich taste. In general, Chinese pastries are divided into Beijing, Suzhou, and Cantonese flavors.

Cantonese dim sum. Characteristics: Broad and inclusive.

There are many varieties, and the richness ranks first in the country. In addition to the various cooking methods, the choice of fillings is also very wide, from sweet to salty, meat to vegetables, and a variety of ingredients. At the same time, it also integrates some skills and characteristics of pastry, and also uses some pastry ingredients, such as chocolate, cream, etc. as raw materials.

The overall taste is refreshing.

Peony cake. Ingredients: 300 grams of flour, 90 grams of lard, 15 grams of lotus mushrooms, 3 grams of shredded coconut, coloring: lemon yellow, rose red, green.

How to make:1Divide the flour into three portions and knead the dough with tartrazine, rose red, lard.

2.Colored bread is greased, then rolled into strips, rolled into a roll, folded three times, and finally formed into a round pastry.

3.Put red skin on the outside and yellow skin on the inside, and then wrap it with lotus seed velvet and roll it into small balls.

4.Refrigerate for 2 hours.

5.Use a knife to cut the dough into 6 slices.

6.After frying in warm oil, sprinkle with chopped coconut.

Beijing snacks. Characteristics: It can be divided into popular flavor and palace flavor.

Relatively speaking, in the south, the popular taste of Beijing-style dim sum has a strong oil and heavy flavor, that is, it uses more oil, and the skin is thicker, and the skin is often thick and the filling is less. Cooking methods include steaming, frying, frying, and searing. Vegetarian filling is commonly used, with a salty taste.

The palace snacks are particularly exquisite in shape, and the form is often greater than the content.

There are many small Chinese dim sum, and the following is an example of star anise:

Ingredients: 100 grams of low powder.

Accessories: 40 grams of lard, 40 grams of bean paste filling, 30 grams of cold water.

Steps: 1. First of all, knead 40 grams of low flour and 20 grams of lard into puff pastry.

2. Knead 60 grams of low flour, 20 grams of lard and 30 grams of cold water into a water and oil surface.

3. Set aside the bean paste filling.

4. Wrap the puff pastry in the water and oil noodles.

5. Roll out the dough with a rolling pin into sheets of uniform thickness, and then roll them into a cylinder from one side.

6. Put the agent and wrap it in the fine sand filling.

7. Close the mouth downwards and press it flat with your hands.

8. Divide evenly into 8 equal portions with a knife.

9. Pinch into an octagonal shape.

10. Place on a baking tray and brush with egg wash.

11. Place in a preheated oven.

Bake for 15 minutes.

Dim sum is also divided into Chinese and Western styles, so how do we make traditional dim sum, the following is my collection of Chinese dim sum'practice, I hope it helps you.

Here you go. Spring cakes

Material:

Ingredients: 300 grams of flour, 200 grams of boiling water.

Dish:

Leeks, spontaneous sprouts, carrots, vermicelli, enoki mushrooms.

Method:

1. Pour boiling water into the flour and mix into a smooth dough and let it sit for 30 minutes.

2. Knead the noodles into long strips, cut them into agents, and roll them out slightly larger.

3. Apply a thin layer of oil to each slice, stack 10 oiled dough cakes together, and roll them out thinly and widely.

4. Put it in a steamer and steam it for 10 minutes, and then let it cool down a little to uncover it layer by layer.

5. You can also apply oil between the two agents, roll them out, put them in a pot over low heat and slowly cook them, and open them as soon as they are opened.

Burnt glutinous rice lotus cake

Material:

Glutinous rice, 1 lotus root, oil, salt, sesame oil, shallots, thirteen spices, sugar.

Method:

1. The ratio of glutinous rice and lotus root is basically 2:1, and the glutinous rice should be soaked overnight in advance, steamed over high heat, and about 15 minutes after the water is boiled; Chop the lotus root, blanch and remove it; Finely chop the chives.

2. Put glutinous rice, lotus root and green onion into a container, add salt, sugar, thirteen spices and sesame oil and mix well.

3. It is best to wear disposable gloves, which will be easier to operate, and the gloves will be wet with water to knead the material into a relatively tight round cake.

4. Put the bottom oil in the pan and fry the lotus root cake on medium-low heat until golden brown on both sides.

Pumpkin pie

Material:

Old pumpkin, glutinous rice flour, japonica rice flour, bean paste, raw white sesame seeds, sugar.

Method:

1. Wash the old pumpkin, cut it into pieces and steam it, add an appropriate amount of sugar, and stir well.

2. Add glutinous rice flour and japonica rice flour in a ratio of 4:1, stir with chopsticks, and knead into pumpkin balls.

3. Take an appropriate amount of pumpkin dough, knead it into long strips, cut it into small pieces of about the same size, take a small ball, knead it round, then gently press it flat with your hand, squeeze it into the bean paste, knead it round, and gently press it flat again.

4. Brush a layer of water on the finished pumpkin cake blank, put it in the sesame pile, and stick sesame seeds on the front and back.

5. Pour an appropriate amount of oil into the pot, when the oil is hot, put in the pumpkin cake blank, and fry it over medium heat until golden brown on both sides.

Pan-fried hash browns

Material:

Potatoes, milk, black pepper, salt.

Method:

1. Steam the potatoes in water, peel them and crush them after cooling.

2. Mix black pepper and salt in milk, mix with mashed potatoes and mix well.

3. Make the mashed potatoes into evenly sized cakes, put them in a pan with oil, and fry them over low heat until golden brown on both sides.

Recently, Chinese dim sum has become popular, and the capital circle has also paid intensive attention and investment, and also talked about some of their views on this market while the iron is hot.

There is indeed a gap in the brand mentality of the young group.

When I think of Chinese dim sum, what comes to mind in my heart is nothing more than some crisps, cakes, rolls, etc., but there are really no brands that come to mind all at once.

The reason is, on the one hand, compared with Western baking, Chinese dim sum is more in line with the needs of the "aging" group, when we are young, our parents or grandparents will buy it for our children and grandchildren, we rarely buy it ourselves, and when we grow up, in the lifestyle of our generation of young people, it is also more Western-oriented, and Chinese dim sum is almost vacant, unless there are some specific dining occasions; On the other hand, the brands of Chinese dim sum are also old brands, such as Shen Dacheng, which is a brand that is more recognized by the elderly.

Transform products into lifestyles.

Of course, product power is important, but frankly, it is difficult to build real barriers with products alone.

If eating Chinese dim sum can be turned into a way of life, then it will be easier to penetrate into the lives of young people.

Therefore, I expect that these online celebrity dim sum shops will open big offline stores in the future, and with drinks, they will create a lifestyle through social scenes.

Why is it that afternoon tea must be made at a coffee shop, not at a specialty dim sum shop?

Contenders: bakeries and restaurants.

In the consumer sector, cross-border competition is a common occurrence. Those who sell milk tea can sell baking, and those who sell baking can sell milk tea.

As a category of dim sum, selling drinks across borders is a natural direction. Of course, on the other hand, bubble tea shops and coffee shops that provide dim sum will also be very direct competitors, especially when competing for offline consumption scenarios.

Moreover, dim sum is also a special category, the so-called "dessert after meal", dim sum can also cross over into the main meal choice.

However, as a new brand, it is better to sell as a core category, so as to better establish the mind.

In addition, dim sum can also be used as a meal, such as Cantonese dim sum, and Cai Lan's dim sum, which is currently a special Internet celebrity, has also made dim sum to the extreme, attracting a large number of young fans.

Let's wait and see what changes will happen to this market, and I will continue to pay attention.

<> "Simple and delicious Chinese dim sum.

1.Oreo glutinous rice balls.

Ingredients: 125g of water-milled glutinous rice flour, 30g of corn starch, 180g of milk, 35g of caster sugar, 10g of butter, appropriate amount of minced coconut.

Add granulated sugar and milk to the glutinous rice flour and stir until there are no particles, add melted butter and mix well, pour it into a plate, wrap it in plastic wrap and steam it on high heat for 20 minutes, take out the steamed glutinous rice dough and knead it smooth, divide it into eight parts, Oreo remove the sandwich part and crush it, you can retain some graininess, flatten the glutinous rice dough and wrap it into Oreo's mouth, put the coconut paste and roll it around

2.Sweet potato coconut balls.

Ingredients: 230 grams of peeled sweet potato, 200 grams of glutinous rice flour, 30 grams of milk powder, 30ml of hot water.

Peel and slice the sweet potato, put it in a pot and steam it, pour it into a food processor when steamed, add an appropriate amount of hot water and whip it into a puree, add milk powder and stir evenly, pour in glutinous rice flour and knead it into a ball, layer 10 parts of sweet potato glutinous rice dough, knead it into a small round ball, put it in a steamer and steam it for about 15 minutes, and put it out of the pot and roll it in a circle in the desiccated coconut.

3.Pumpkin purple potato glutinous rice balls.

Ingredients: 200 grams of peeled pumpkin, 150 grams of glutinous rice flour, 190 grams of peeled purple sweet potato, 3 tablespoons of milk.

Pumpkin and purple sweet potato are peeled and sliced respectively, put into the steamer and steamed, the steamed pumpkin is poured into a food processor and pureed, glutinous rice flour is added and kneaded into a dough, purple potatoes are pressed into a puree with a spoon, milk is added and mixed well, the pumpkin dough is divided into 30 grams, the purple potato puree is divided into 28 grams, the pumpkin dough is flattened, wrapped in the purple potato puree and rolled round, placed on a plate (remember to leave a distance), and the finished glutinous rice is put into the steamer and steamed for 13 minutes.

4.Popular cheese purple potato balls.

Ingredients: 2 purple potatoes, half a spoon of caster sugar, 2 slices of cheese, appropriate amount of cooked white sesame seeds.

Peel and slice the purple sweet potato, put it in the steamer and steam it, add caster sugar while it is hot and mash it into a puree, knead the purple sweet potato puree into a small round ball and flatten it, put a small piece of cheese slice between the medium and tan shapes, pinch it tightly and roll it round, dip it in the cooked white sesame seeds, put it in the microwave oven on high heat for about 40 seconds, and it will burst the pulp.

5.Stir-fried purple potato cake.

Ingredients: 200 grams of peeled purple sweet potato, 3 tablespoons of milk, half a spoon of caster sugar, 80 grams of glutinous rice flour, and appropriate amount of white sesame seeds.

Peel and slice the purple sweet potato, put it in the steamer and steam it, add a small half spoon of sugar and three tablespoons of milk and mash it into a puree, add glutinous rice flour and knead it into a smooth dough, divide it into eight parts and knead it into a small round ball, flatten it and dip it in sesame seeds, and you can also wrap cheese slices in the middle, which will burst the pulp! Brush the non-stick pan with oil, add the purple potato cake and fry over low heat for 2 minutes, add a spoonful of water to fry until the water is dry, turn over and continue to fry until the volume expands, and the middle is cooked thoroughly.

6.Strict sugar does not shake off.

Ingredients: 150 grams of glutinous rice flour, 120 grams of hot water, appropriate amount of crushed peanuts, 5 pieces of brown sugar, 1 tablespoon of sugar.

Glutinous rice flour is poured into hot water and stirred into a flocculent shape, then kneaded into a smooth dough, divided into 20-30 grams of small dough and rolled round, the water in the pot is boiled, put in the rice balls and cook and scoop up the cold water, pour half a bowl of water into the pot, put in the brown sugar to boil, add the cooked rice balls and cook until the soup is thick, put on the plate and sprinkle the flowers and sugar and sugar.

Osmanthus cake, hair cake, rice cake, Beijing pea yellow, mung bean cake, horseshoe cake, etc.

1. Osmanthus cake: Osmanthus cake has a history of three or four hundred years in China, and someone has begun to make it in the last years of the Ming Dynasty, which is made of glutinous rice flour and osmanthus and sugar, and the taste is very delicate, with a trace of osmanthus aroma.

2. Fat cake: Fat cake is widely distributed in the north and south of the vast area, and is the traditional food of the Han nationality. It is made by steaming glutinous rice, which has a clear and fragrant taste and is a popular cake food.

Among them, the "Longyou Hair Cake" is a non-heritage project with unique production technology, and the hair cakes in Yueyang, Huizhou and other places have their own characteristics.

3. Rice cake: Rice cake has a long history and is one of the traditional snacks with Chinese characteristics. Rice cake is steamed with sticky rice or rice flour, easy to process, resistant to storage, and has a variety of eating methods, which has a certain similarity with the current rice cake, and this rice cake has been discovered in the Han Dynasty.

So it's very popular with the public.

4, Beijing pea yellow: Pea yellow is a palace snack, and it is said that the Queen Mother of the West likes to eat it the most, so it is even more valuable for such publicity. However, the color of the pea yellow is not completely natural, and the peas are not so yellow when cooked.

The ** price of this pea yellow child is amazing, who could afford it at that time!

5. Mung bean cake: Mung bean cake is one of the famous Han specialty pastries. Mung bean cake according to the taste of the south and north, the north is the Beijing style production without adding any oil, although the entrance is soft, but there is no oily feeling, the mung bean cake in the south has a bit of your feeling, because in order not to let the cake body become loose, southerners will add grease to make them stick together.