< PreviousDIM SUM & DUMPLINGS 134 Char siu so (so means ‘puffs’) are super tasty, with the sweet char siu middle contrasting with the outer crispy, flaky pastry. These puffs are a dim sum staple and they are always fought over! I have used store-bought puff pastry because it's much more convenient. INGREDIENTS store-bought puff pastry 1 sheet (around 320 g/11 oz) beaten egg, for an egg wash1 sesame seeds, for topping FILLING cooked char siu250 g (9 oz) light soy sauce 1 tablespoon oyster sauce 1 tablespoon sugar 1 teaspoon sesame oil 1 teaspoon red food colouring 1 teaspoon water 150 ml (5 fl oz/ scant ⅔ cup) cornflour (cornstarch) 1½ tablespoons METHOD Preheat the oven to 180°C fan (400°F) and line a baking tray (pan) with baking parchment. To make the char siu filling, cut the char siu into small, cubed pieces. Add the remainder of the filling ingredients to a cooking pot and heat until thick – the cornflour will thicken the sauce. Then stir in the char siu and coat well. Leave the filling to cool. To prepare the pastry, use a rolling to roll it into a rectangle, approximately 50 x 30 cm (20 x 12 in) and 2–3 mm (1/8 in) thick, between two pieces of baking parchment – this makes it easier to roll out. Use a 10 cm (4 in) pastry cutter to cut out 15 circles, folding up and rolling out the offcuts again if you need more circles (be careful not to overwork the pastry, or it will become greasy). Add a heaped teaspoon of the filling roughly in the shape of a triangle to the middle of each pastry circle. Brush the outer perimeter of the circles with a little water, then fold the three rounded sides into the middle and pinch all the edges together. Flip over the puffs, so you have a smooth, triangular shape, then brush with the egg wash and sprinkle with the sesame seeds. Place the puffs on the baking tray and bake in the oven until golden (about 20–25 minutes). Char Siu Puffs MAKES: 15 PREP: 30 minutes COOK: 20–25 minutesDIM SUM & DUMPLINGS 134 Char siu so (so means ‘puffs’) are super tasty, with the sweet char siu middle contrasting with the outer crispy, flaky pastry. These puffs are a dim sum staple and they are always fought over! I have used store-bought puff pastry because it's much more convenient. INGREDIENTS store-bought puff pastry 1 sheet (around 320 g/11 oz) beaten egg, for an egg wash1 sesame seeds, for topping FILLING cooked char siu250 g (9 oz) light soy sauce 1 tablespoon oyster sauce 1 tablespoon sugar 1 teaspoon sesame oil 1 teaspoon red food colouring 1 teaspoon water 150 ml (5 fl oz/ scant ⅔ cup) cornflour (cornstarch) 1½ tablespoons METHOD Preheat the oven to 180°C fan (400°F) and line a baking tray (pan) with baking parchment. To make the char siu filling, cut the char siu into small, cubed pieces. Add the remainder of the filling ingredients to a cooking pot and heat until thick – the cornflour will thicken the sauce. Then stir in the char siu and coat well. Leave the filling to cool. To prepare the pastry, use a rolling to roll it into a rectangle, approximately 50 x 30 cm (20 x 12 in) and 2–3 mm (1/8 in) thick, between two pieces of baking parchment – this makes it easier to roll out. Use a 10 cm (4 in) pastry cutter to cut out 15 circles, folding up and rolling out the offcuts again if you need more circles (be careful not to overwork the pastry, or it will become greasy). Add a heaped teaspoon of the filling roughly in the shape of a triangle to the middle of each pastry circle. Brush the outer perimeter of the circles with a little water, then fold the three rounded sides into the middle and pinch all the edges together. Flip over the puffs, so you have a smooth, triangular shape, then brush with the egg wash and sprinkle with the sesame seeds. Place the puffs on the baking tray and bake in the oven until golden (about 20–25 minutes). Char Siu Puffs MAKES: 15 PREP: 30 minutes COOK: 20–25 minutes149DESSERTS I loved it when Mum made these egg puddings – they were never really planned because it is such an easy recipe made with only four ingredients that she could just rustle them up and pop them in the steamer. They are like a smooth set custard with a crème brûlée flavour. INGREDIENTS water250 ml (8 fl oz/ 1 cup) evaporated milk300 g (10½ oz) eggs, beaten4 caster (superfine) sugar8 teaspoons METHOD Put a bowl or large measuring jug on top of a set of digital scales and measure out the water, evaporated milk, eggs and sugar, then whisk to combine. Set up a steamer, bringing the water to a boil and then lowering to a simmer. Put the ramekins in the steamer and pour the egg liquid directly through a sieve into each one. Sieving the liquid removes any air bubbles and lumps from the liquid. Tightly cover each ramekin in the steamer with some cling film (plastic wrap). I usually wear rubber gloves to do this, so I am not scalded. Alternatively, lift off the top steamer section from the pot where the puddings are in and lift off the lid (so you are not in direct line of steam) and cover the ramekins away from the steam. Steam the filled ramekins for 10 minutes. To check whether the puddings are set, do the jiggle test, by shaking them gently. The middles should have a slight jiggle to them. They may need another couple of minutes to firm up. Then remove from the heat. Be careful when you remove the cling film to avoid leaving marks on the puddings. It’s fine if a little water splatters over them, as it doesn’t affect the taste at all. Enjoy hot or cold. Steamed Egg Pudding MAKES: 4 PREP: 10 minutes STEAM: 15 minutes TOP TIP • The puddings can be reheated in the steamer or given a quick 1–2-minute burst in the microwave to heat through.149DESSERTS I loved it when Mum made these egg puddings – they were never really planned because it is such an easy recipe made with only four ingredients that she could just rustle them up and pop them in the steamer. They are like a smooth set custard with a crème brûlée flavour. INGREDIENTS water250 ml (8 fl oz/ 1 cup) evaporated milk300 g (10½ oz) eggs, beaten4 caster (superfine) sugar8 teaspoons METHOD Put a bowl or large measuring jug on top of a set of digital scales and measure out the water, evaporated milk, eggs and sugar, then whisk to combine. Set up a steamer, bringing the water to a boil and then lowering to a simmer. Put the ramekins in the steamer and pour the egg liquid directly through a sieve into each one. Sieving the liquid removes any air bubbles and lumps from the liquid. Tightly cover each ramekin in the steamer with some cling film (plastic wrap). I usually wear rubber gloves to do this, so I am not scalded. Alternatively, lift off the top steamer section from the pot where the puddings are in and lift off the lid (so you are not in direct line of steam) and cover the ramekins away from the steam. Steam the filled ramekins for 10 minutes. To check whether the puddings are set, do the jiggle test, by shaking them gently. The middles should have a slight jiggle to them. They may need another couple of minutes to firm up. Then remove from the heat. Be careful when you remove the cling film to avoid leaving marks on the puddings. It’s fine if a little water splatters over them, as it doesn’t affect the taste at all. Enjoy hot or cold. Steamed Egg Pudding MAKES: 4 PREP: 10 minutes STEAM: 15 minutes TOP TIP • The puddings can be reheated in the steamer or given a quick 1–2-minute burst in the microwave to heat through.DESSERTS 150 Chestnuts add a lovely texture and sweetness to all dishes. I have fond memories of going to the bakery in Hong Kong with Mum and getting decadent chestnut purée cakes and tarts. I have changed this to a low- key version using just three simple ingredients to create a delicious filling. INGREDIENTS PASTRY store-bought shortcrust pastry250 g (9 oz) FILLING cooked peeled chestnuts (vacuum-packed chestnuts) 180 g (61/2 oz) dark brown sugar2 tablespoons vanilla extract1 teaspoon boiling water150 ml (5 fl oz/ scant ⅔ cup) TOPPING whipping cream200 ml (7 fl oz/ scant 1 cup) condensed milk4 tablespoons METHOD Preheat the oven to 180°C fan (400°F). To prepare the pastry bases for the tartlets, roll out the pastry with a rolling pin between two pieces of baking parchment until 2–3 mm (1/8 in) thick. Then use a 9–10 cm (3½–4 in) cookie cutter to cut out 10 circles and place them in a non-stick bun tin (pan). Place a small piece of baking parchment on top of each pastry case and add a few ceramic baking beans (you can also use uncooked rice or lentils) to weight it down (see Top Tips below, for more advice). Blind bake the pastry cases in the oven for 15 minutes, then take out and carefully remove the baking parchment and beans/rice/lentils. Return the pastry cases to the oven, uncovered, for 10 minutes to crisp up, then remove and allow to cool. To make the filling, place the chestnuts in a cooking pot, add the sugar, vanilla and water, then slowly bring up to a boil and simmer for 15 minutes. This should soften the chestnuts. Remove the pot from the heat, then use a hand blender to blitz the chestnuts into a purée until smooth. If the paste is too runny, then heat for longer – you are looking for a whipped consistency. Leave to cool. To make the topping, whip the cream with the condensed milk to stiff peaks and then put in a piping bag. To assemble the tarts, add a dollop of sweet, smooth chestnut purée to each pastry shell, spread over the bottom and then pipe over the cream. Chestnut Tartlets MAKES: 10 PREP: 10 minutes COOK: 25 minutes TOP TIPS • When blind baking the pastry cases, cut squares of baking parchment about 4 cm (1½ in) larger than the diameter of the bun tin indentations. Crumple each piece of paper to fit the indentations and add the ceramic baking beans – the paper will fit more tightly and snugly to the pastry, so the weight of the baking beans keeps the pastry flat. • This dessert is ideal if you have any chestnuts left over from making the Chicken and Chestnuts recipe (page 49).DESSERTS 150 Chestnuts add a lovely texture and sweetness to all dishes. I have fond memories of going to the bakery in Hong Kong with Mum and getting decadent chestnut purée cakes and tarts. I have changed this to a low- key version using just three simple ingredients to create a delicious filling. INGREDIENTS PASTRY store-bought shortcrust pastry250 g (9 oz) FILLING cooked peeled chestnuts (vacuum-packed chestnuts) 180 g (61/2 oz) dark brown sugar2 tablespoons vanilla extract1 teaspoon boiling water150 ml (5 fl oz/ scant ⅔ cup) TOPPING whipping cream200 ml (7 fl oz/ scant 1 cup) condensed milk4 tablespoons METHOD Preheat the oven to 180°C fan (400°F). To prepare the pastry bases for the tartlets, roll out the pastry with a rolling pin between two pieces of baking parchment until 2–3 mm (1/8 in) thick. Then use a 9–10 cm (3½–4 in) cookie cutter to cut out 10 circles and place them in a non-stick bun tin (pan). Place a small piece of baking parchment on top of each pastry case and add a few ceramic baking beans (you can also use uncooked rice or lentils) to weight it down (see Top Tips below, for more advice). Blind bake the pastry cases in the oven for 15 minutes, then take out and carefully remove the baking parchment and beans/rice/lentils. Return the pastry cases to the oven, uncovered, for 10 minutes to crisp up, then remove and allow to cool. To make the filling, place the chestnuts in a cooking pot, add the sugar, vanilla and water, then slowly bring up to a boil and simmer for 15 minutes. This should soften the chestnuts. Remove the pot from the heat, then use a hand blender to blitz the chestnuts into a purée until smooth. If the paste is too runny, then heat for longer – you are looking for a whipped consistency. Leave to cool. To make the topping, whip the cream with the condensed milk to stiff peaks and then put in a piping bag. To assemble the tarts, add a dollop of sweet, smooth chestnut purée to each pastry shell, spread over the bottom and then pipe over the cream. Chestnut Tartlets MAKES: 10 PREP: 10 minutes COOK: 25 minutes TOP TIPS • When blind baking the pastry cases, cut squares of baking parchment about 4 cm (1½ in) larger than the diameter of the bun tin indentations. Crumple each piece of paper to fit the indentations and add the ceramic baking beans – the paper will fit more tightly and snugly to the pastry, so the weight of the baking beans keeps the pastry flat. • This dessert is ideal if you have any chestnuts left over from making the Chicken and Chestnuts recipe (page 49).Next >