Crispy finger citron decorated with peach
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Crispy finger citron decorated with peach
  Peach    Chinese  
Last updated 6/12/2012 1:01:15 AM. Recipe ID 24575. Report a problem with this recipe.
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      Title: Crispy finger citron decorated with peach
 Categories: Chinese, Ceideburg 2
      Yield: 1 Servings
 
MMMMM---------------------SWEET MILKY PASTE--------------------------
     15 g  Butter
     15 g  Sugar
     30 g  Plain flour
     30 g  Evaporated milk
      7 g  Custard powder
    1/8 ts Vanilla powder
      1    Egg

MMMMM--------------------------FILLING-------------------------------
    150 g  Sweet milky paste (see
           -above)
    150 g  Desiccated coconut
     25 g  Sugar

MMMMM---------------------DOUGH (INNER LAYER--------------------------
     35 g  High protein flour
    110 g  Plain flour
      1 ts Lard
    1/2 c  Water

MMMMM---------------------DOUGH (OUTER LAYER--------------------------
    150 g  Plain flour
     35 g  Lard

MMMMM--------------------------COATING-------------------------------
      1    Beaten egg yolk
 
  To prepare and cook: 1. ea For sweet milky paste, knead butter and
  sugar together, then add sifted flour and other ingredients. Steam
  mixture over boiling water for approximately 20 minutes until firm.
  2. Mix filling ingredients and set aside. 3. Make each dough
  separately, kneading their ingredients togeth- er (using water as
  necessary to create soft textures). Make small balls (approximately 4
  g each) from each dough. 4. Take an outer layer dough ball, slightly
  flatten it, and place an inner layer dough ball on top.  Roll two
  layers together 'into a round shape. Flatten it into a long shape
  with a rolling pin. Roll it up towards you, to form a tube shape.
  Place tube sideways on work surface, roll it flat and fold it from
  left to right in thirds.  Flatten it again. 5. Place some filling
  paste (approximate 1/3 tsp) on flattened dough. Roll it up into a
  ball, then flatten half of the ball lightly. Press a knife into
  flattened end to make indented lines forming five "fingers", folding
  one or two inwards. On back of "hand", draw a few lines across the
  surface. At thick end indent a hole with a chopstick. 6. Brush
  completed set of "hands" with egg yolk. Bake in an oven at medium
  heat for approximately 12 minutes until golden. (The peach garnish
  recipe is not included. It is steamed dough with colouring and
  decorative leaves and stem.)
  
  




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Recipe ID 24575 (Apr 03, 2005)

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