Ham Sui Gok 咸水角

咸水角, we have this for dim sum. We pronounce it as "ham sui gok", no idea why it's called that but I guess every Chinese knows what it is. These are easy to make but it does take more prep work than baking a muffin. But once you have tried making these, you can't wait to make them again. 

They are seriously yummy just like ones in dim sum restaurant, except you don't have to fork out £3.20 for 3 pieces. 

This recipe makes 20 pieces! Yes 20! It's not a lot if you can eat 5 in one go! 

You can't eat like that at the restaurant. 

The problem is that I don't order these anymore when I go to have dim sum. 

Nor do I order turnip cake and steamed buns.

At this rate, if I continue making my own dim sum, I don't think I have anything to order when I eat out. 

The whole process have taken me an hour. So if you want to reduce cooking time, prepare your filling a day ahead.

 

Ingredients for the filling:

1 cup of mince pork or chicken

3 pieces of chinese mushroom (soften and diced)

1 small carrot (cooked and diced)

1 small onion (diced)

2.Tsp of mince garlic

1 spring onions ( chopped)

1/2 cup of water

1.Tsp cornstarch mix with 1.Tbsp of water

Mango Mousse cake

 

 

Prepare an 8 inch sponge cake.

 Recipe is here

 

 

Cut into 3 equal layers ( my son inspecting my cake)

 

 

Recipe for the mango mousse.

Ingredients:

350g whipping cream

300g mango puree

3. Tbsp icing sugar

10g gelatin

60g water

Method:

Soften the gelatin with water and dissolve into liquid, you can do 2 x 20 second burst in the microwave until it has melted.

Once the gelatin has cooled, pour into mango puree and mix well.

Whisk the whipping cream until mousse state and add icing sugar.

Fold the cream into the mango puree and wait 10 mintues, the mousse will thicken slightly and you are ready to use it.

 

Here is a short video of how my cream is beaten to Mousse state.

How To make this cake

 

 

Bread recipe

 

 Bread recipe: 

350g bread flour

10g milk powder

6g fast instant dried yeast

50g sugar

1/4. Tsp salt

1 egg

125ml milk

120g Tang Zhong (recipe here)

30g butter room temperature, diced

Method:

Place everything except the butter into your mixer and let it knead till you get a rough dough. 

Keep your mixer on slow speed and add diced butter to the dough. 

Knead for 15 minutes or until the dough is elastic and no longer sticky. 

 

 

Cover your dough with cling film or a damp cloth and let it proof at room temperature for 

1 hour or doubled in size. Proofing time varies with the temperature of your room. I usually check after an hour and decide if its needs a little longer. 

You can place your dough in a greased bowl but I always leaves mine in the mixer bowl and cover with a damp cloth. 

 

 

Once it has proofed, knock the air out and knead by hand for a few minutes.

 

You are ready for second proofing and you need to shape or fill whatever bread you wish to make.

Second proofing usually takes around half an hour and if you are baking rolls or buns, this should take 15-20 minutes at 180c.

Depending on the size of your bakes.

 

You can just make a loaf with this but baking time will take longer.