Jodie 的日記

Dumpling Engineering: Why is my dumpling dough coming out too sticky?

Why is my dumpling dough coming out too sticky?

This is a very common question that our students ask when making dumpling dough.

Obviously, there could simply be too much water for the amount of flour. You can avoid this problem by simply using the exact amounts of ingredients specified in the recipe.

Apart from that, there are other two common reasons that the dough will be too sticky: the dough was too warm when you started, or you're in a place with high humidity and temperature.

If you're noticing that your dough is too sticky, you need to use your own judgment to figure out the reason. If you think the dough is too warm, just allow it to rest for two to five minutes, and it will cool down naturally after a couple of minutes.

If you think the dough is too wet, then sprinkle a little flour on your hands, and gently knead the dough. If it still seems wet, repeat the same procedure..

Dumpling Engineering: The procedure for making dumpling dough

Ingredients

3 cups of all purpose flour, 1 cup hot water, ½ cup cold water.

 

Procedure for making dumpling dough:

1. Put 3 cups of flour into a mixing bowl, and mix in 1 cup of just boiled water. Stir the mixture with a stick or a fork, until the flour become flaky. (see Note 1)

2. Pour a ½ cup of cold water into the dough, and keep mixing, until it become a ball shape.

不知怎辦的香蘭葉


鄰居很熱情地送來一把的香蘭葉,這一把綠葉飄著淡淡的芋頭香、聽說它可以燒湯、煮茶,南洋人拿它煮椰漿糖水、做香飯、甜點,我記得泰國人烤魚時把香蘭葉塞到魚肚裡,也拿它來做包糯米的葉子,反正就拿它來增加料理的香氣,香蘭葉本身也有降肝火排毒的功效。

很謝謝鄰居的好意,他們知道我常燒菜,有好食材就往我這兒送,只是最近幾天家裡飲食簡單,這一大把的香蘭葉實在用不上,突然來的靈感就把它們擺進白色的量杯裡,這一束香蘭葉頓時有了它的舞台,孤單的角落也亮了起來。

2015年的中元普渡:小朋友們做批薩拜祖先


今年的中元節,我決定做批薩祭拜祖先與好兄弟們,希望小朋友們也能參與普渡的過程,便邀請他們來擔任祭拜的主廚,就由他們做批薩,他們從小愛做麵食,相信祖先們能感受到他們的誠意。

我先利用麵包機將麵團做好,小主廚們就負責揉麵、發麵、擀麵、鋪料。

Typhoon breakfast party

When a typhoon is passing near to Taipei, it can be the one of the most boring days of the year. There's often very heavy rain and extremely strong winds, so it's not really safe or pleasant to go outside for more than a minute. Anyway, many shops and other businesses are closed.

Living up on the mountain, twenty minutes walk away from the nearest shops, it's especially strange: I will usually spend the whole day indoors. After a while, I feel kind of disconnected from the outside world.

如何利用鳳梨皮的好方法

最近的外文讀者提供了一些如何利用鳳梨皮的好方法:做水果茶、室內芳香、泡藻美容、皮膚化妝水、讓高湯更甜美等請參考
如果您擔心鳳梨皮的安全,那就使用有機鳳梨皮!

1. I always brush the skin with lots of water and chop the skins into chunks and boil them with some red tea bag and then its Fruit tea you can drink it hot or either put them to cool in fridge.

2. Sometimes I use the skin to steam it to get the aroma in the house smells sweet and natural.

3. Sometimes I boil the skin and cool the water & soak myself and then rinse off ...finally I have beautiful shining healthy skin.

4. I use the skin to boil with soup, chicken and some veggies taste good..to make sweet & sour soup...no need to add vinegar

5. I also apply the skin on my face and let it rest for 15 mins and rinse ... try it u will feel your skin improving.. if you have any skin problem ..it heals faster


Dumpling Engineering: The Filling


The basic dumpling filling uses simple vegetarian ingredients and a bare minimum amount of seasoning. After you've mastered the art of making delicious dumplings with a basic filling, you can experiment with a wider range of ingredients and add meat if you wish.

Obviously we want dumplings to taste great, but dumplings are also an engineering challenge. We have to make sure our filling does not overwhelm the dough wrapping by being too heavy or to wet. The dough has to stick together and not get soggy, or, in the worst case, the wrapping will fail, and we will have a dumpling disaster.

Soy paste: Key to Taiwanese cuisine

What is soy paste?

Soy taste is one of the essential tastes of Taiwanese cuisine. It is salty and sweet, and the texture is thick. The consistency is similar to oyster sauce. This strong flavor strongly influences Taiwanese cooking, and it is one of most widely used ingredients.

When a Taiwanese person has no idea how to flavor a dish, the most common solution is to flavor the dish with soy paste. For example: When Taiwanese cook tofu and green vegetables, chicken, pork, seafood, very often they serve it with soy paste, garlic and some cilantro.

For stir fried dishes, soy paste is added during cooking, at the same time as adding soy sauce. For other dishes, soy paste is usually added after cooking is complete.

Soy paste is commonly used on stir-fried dishes, sauces, noodles, and street food.

In the morning market

I sometimes hear the mushroom sellers telling their customers: “It's simple – just stir-fry the mushrooms and flavor them with soy paste, garlic and chili.”

Want to use roasted sesame oil for cooking? Don't do it!


Roasted sesame oil smells wonderful, but it's not suitable for cooking. The very high temperatures used in cooking burn the oil and turn its lovely fragrance into an unpleasant smell. However you use this oil, don't add it to food until the cooking is complete.

Here are few suggestions how to use sesame oil:


Vinaigrette

The typical ingredients for vinaigrette are usually extra virgin olive oil, with balsamic vinegar or white wine vinegar. You can just replace the extra virgin olive oil with white sesame oil. For example: Tomato salad with sesame oil dressing

Stir-fried dishes

If you like to add sesame oil to stir-fried dishes, it's best to add the oil to the dishes when cooking is complete, and then quickly turn off the heat to avoid burning the oil.

不景氣不賺錢,不打拼的義大利人

今天跟經銷商訂購一些義大利食材,老闆跟我說最近義大利食材漲價,我很好奇怎麼歐元不斷貶值,義大利食材價錢不掉反而上漲呢?

老闆說歐洲經濟不景氣,加上氣候變化異常農產品如橄欖、小麥、蕃茄等收成不好, 義大利人面對這樣不景氣的環境,他們將產量減少價格提高,連出口的船班都減,反正貨只有這麼多,要的話就是這價錢。

一時我對這樣的思考模式還反應不過來,總覺得不景氣的因應之道要更努力更低價,怎麼還高昂得起來?

不過還挺羨慕義大利人的思維,不景氣不賺錢就別拼了,好好過日子享受生活才是人生的目的。
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