Asian Pastries & Dim Sum

Asian Pastries & Dim Sum

Lam Thai

Language: English

Pages: 16

ISBN: 1496941578

Format: PDF / Kindle (mobi) / ePub

Asian Pastries & Dim Sum

Lam Thai

Language: English

Pages: 16

ISBN: 1496941578

Format: PDF / Kindle (mobi) / ePub


I am Thai Lam and I have been a Dim Sum Chef for 26 years at various famous Chinese restaurants from Chicago to Los Angeles and Washington D.C. I specialize in Hong Kong style Dim Sum and have held cooking seminars for more than two years. Many of my students come from far away places to take my courses, rain or snow. Thus, that dedication inspires me to write a Dim Sum cook book to allow anyone to learn to cook in the comfort of his/her own kitchen. I spent more than two years refining the recipes and techniques for a home kitchen and smaller portions.

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blended. Add evaporated milk, yellow food color, vanilla extract and mix well. Combine cornstarch and 4 oz water and mix well. Add to egg mixture and stir until well blended. Set aside. 2. In a medium pan, combine coconut milk, butter or margarine, sugar, and remaining water. Bring to a boil on medium heat then gradually whisk in the above egg mixture, stirring constantly until custard thicken and cooked. Cool completely. 3. Refrigerate 4 hours or overnight before using. Coconut Sponge Cake

liners or big paper baking cups Techniques: 1. Preheat oven to 260 degrees F for 10 minutes. Line 12 muffin cups with cutting paper liners or big paper baking cups. 2. Separate eggs. In a Kitchen Aid mixing bowl with wire whisk, beat egg yolks, vegetable cooking oil, water, baking powder, flour, vanilla extract and 4 oz sugar on high speed for 6-8 minutes until pale and creamy. Set aside. 3. In another clean Kitchen Aid mixing bowl with wire whisk, beat egg whites, meringue powder, cream of

into creamed cheese mixture, mix well. 6. Add whipped topping, stir with wire whisk until well blended. 7. Place the large piece of cake to fit the bottom of a 13x9 inch pan. 8. Spread half cream cheese mixture over the large piece of sponge cake. 9. Place remaining 2 small pieces of cake on top. Cover with remaining cream cheese mixture. Sprinkle with cocoa powder or finely diced walnuts. Refrigerate at least 5 hours or overnight. Sponge Cupcakes with Cream Cheese Frosting Ingredients: • 12

extract and 4 oz sugar on high speed for 6-8 minutes until pale and creamy. Set aside. 3. In another clean Kitchen Aid mixing bowl with wire whisk, beat egg whites, meringue powder, cream of tartar and remaining sugar on high speed for 4-5 minutes until medium stiff peaks form (do not overbeat egg whites, cake will be hard and dry.) 4. With a spatula or spoon, gently fold in one direction egg yolks flour mixture into egg whites mixture until well blended. (Do not fold by mixer or over fold). 5.

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