Posts

Showing posts from April, 2020

Shortcut Soup Dumpling with Gelatin, Pasta Roller, & Cake Ring!

Image
This is a hacky way of making my childhood favorite dim sum. My mother laughed at all my cop-out's, but was delighted at the result. Truth is, while xiaolongbao is an ubiquitous Shanghai specialty, a lot of locals have never actually made it themselves because the traditional way is quite time consuming.

In a nutshell, the soup was added to the dumplings by cooking down pork or chicken collagen until you get a thick enough broth that gelatinizes when cooled. The solid soup jelly is then chopped up and mixed into the meat, which is then wrapped into the dough. When steamed, the jelly dissolves into soup again at high temperature, and you have soup dumpling.

To save you hours of cooking and chilling, my shortcut is to add gelatin into store-bought broth. To further reduce chilling time, warm up only half of the broth needed, dissolve bloomed gelatin in it, and stir in the remaining cold broth into the mixture. This will cool down the mixture a lot faster. My broth was set in abou…

Easy Pao De Queijo (Brazilian cheese bread)

Image
These little cheesy bread are the most unforgettable part of Brazilian Rodizio for me. Made from tapioca starch, it is accidentally gluten-free, with a unique, pleasantly chewy texture, that might lead your guest into thinking this is a lot more work than it is. In reality, these are bread you don't even need to kneed, that takes maybe 5 minutes to prepare and will be ready in half an hour.
Because they are best hot, I recommend making smaller portion that you can finish in a sitting. The recipe I give will fill 12 mini-muffin tins, good for 3~4 servings.

Ingredients:
1 cup tapioca starch
1/2 cup milk
1/4 cup oil
1 egg, beaten
1/2 tsp salt
1/2~1 cup cheese (I use a mix of Parmigiano Reggiano & Cheddar Gruyere)

Instruction:
Heat milk, salt, and oil on stove until bubbling. Pour hot liquid into tapioca starch. Mix until a dough forms. Mix in a beaten egg. Fold in grated cheese. Fill the dough into a well greased mini muffin pan. Bake at 375F for ~25 minutes.

Note:
You can skip th…