Recipe tried out inwards Oct 2010
My first encounter making xiban wasn't every bit expert every bit I hoped, the colour's off in addition to perhaps my kungfu is non plenty to arrive remain soft for long. But this recipe is a totally dissimilar story. This is DELICIOUS, simply that is if you lot similar chewy chewy things.
As ever long fermentation ever wins compared to brusk fourth dimension fermented rice cakes. It's overnice in addition to chewy, soft fifty-fifty to the adjacent day. The previous recipe was crumbly inwards less than 12 hours simply non this one. Stays delicious fifty-fifty for upwards to 36 hours without reheating (no see afterwards that every bit it was already finished)
I'm submitting this to
hosted past times SSB of Small Small Baker
Hakka Xi Ban
Aunty Yochana
(A)Sponge dough
1 tsp yeast
200gm flour
150gm water
(B)
100gm flour
150gm gluey flour
125gm water
125gm sugar
Few drops of pinkish colouring
Some corn crude for rubbing hands
Method
(1) Mix all the ingredients for sponge dough, comprehend in addition to piece of employment along overnight. (I did this earlier I went to sleep, proofing fourth dimension nigh nine hours)
(2) Mix all the ingredients (A) in addition to (B) together into a soft dough in addition to proof for unopen to other four hours.
(3) Divide soft dough into 50 gm. each (rub palm amongst cornoil) in addition to house on piece of employment past times of a greased banana leaf. Leave to proof for unopen to other xv mins.
(4) Steam over moderate oestrus for xv mins.
(5) Remove from steamer in addition to piece of employment out to cool.
Torn to discover fluffinessandBitten to discover chewinessBuat lebih berguna, kongsi:
