An Easy Guide To Make STEAMED RICE ROLLS aka CHEUNG FUN скачать в хорошем качестве

An Easy Guide To Make STEAMED RICE ROLLS aka CHEUNG FUN

That steamed Chinese dim sum rice flour rolls thing. You know what I'm talking about. Not so hard actually. Quite simple even. No need for some proprietary blends. Play around with the ratios. Play around with different fillings. It's just rice flour, some starch, and some water. Ain't nothing to it. 0:00 – Another Boring Monologue 1:03 – The Ratio 2:56 – Shrimp Filling 3:54 – Special Sauce 4:27 – Steaming Equipment 5:27 – Steaming Shrimp 6:42 – Steaming Rice Rolls 11:11 – Finishing Rice Rolls 11:28 – Yada Yada Yada This Recipe: Shrimp Rice Rolls (Ha Cheung) (Makes ~8) 1lb Shrimp 1/2 tsp Kosher salt 1 tsp Corn starch 1/2 tsp Sesame Oil 1/4 tsp White Pepper 1/8 tsp Baking Soda Mix and rest 30min+ Steam on high until 130F-140F Internal temp (~2-4 min) Set aside 175g Rice Flour (70%) 75g Tapioca Starch (30%) 1/4 tsp fine Salt 625g Water (2.5:1) Mix and rest 30min+ 8x8 Baking Tray, Spray and brush oil Fill until thin layer Steam on high until visible micro bubbles show (~2-4 min) Allow to cool Place shrimp Gentle Roll Split into pieces Rice Roll Sauce 1/4 Cup Hot Water 4 tsp Sugar 1/8 tsp Ginger Powder Mix 1/4 Cup Soy Sauce 1 tsp Oyster Sauce 1 tsp Sesame Oil #vinhthekitchen #cookingfromscratch #cheungfun