Dim sumThe process:
1. Process for egg tart.

The process is as follows: (reposted)
Ingredients:Wheat flour500 grams clarified butter 1.125 kilograms sugar 1.5 kilogramsEggs1.5 kilograms water 1.5 kilograms
Wheat flour 1 kilogram eggs 200 grams water as needed

The process:
1. Prepare the fat pastry: Mix 500 grams of wheat flour with melted clarified butter, mix until it is evenly coated and form into a fat pastry.

2. Prepare the egg liquid: Add 1.5 kilograms sugar to 750 grams water and boil to make syrup, then add 750 grams cold water and stir well, beat in 1.5 kilograms eggs to create an egg mixture.

3. Forming dough: Mix 1 kilogram wheat flour, 200 grams of eggs with water until it no longer sticks to your hands. Then wrap the fat pastry inside, roll out about 1 centimeter thick, and fold it into four layers again after rolling thin.Repeat this folding process three times, finally rolling it to a thickness of 3 millimeters.

4. Shape: Place the dough in a mold, pour the egg mixture over it.5. Bake: Transfer to the oven for bakingApproximately 13 minutes until cooked through.

2. Fragrant GardenSweet potatoRoll
Main ingredients:Wonton skin (wonton wrapper) about 200 grams,Sweet potato
About 350 grams,

Dried grapes2 tablespoons, honey 2 tablespoons.Seasonings:1.5 teaspoons cornstarch, 1/2 teaspoon cooking oil, 1 tablespoon honey.Process:1 Peel the sweet potato and steam until soft, then mash it with dried grapes and seasonings mixed in well.

2 Wet one corner of the wonton skin with water to help seal. Place (1) from above onto this corner, fold into a roll.

3 Heat three cups of oil in a wok until boiling, fry the sweet potato rolls until lightly golden. Drain excess oil and serve with honey sauce.

Tip:

After frying, place on a plate lined with paper towels to absorb extra oil without softening the skin too much.The best sweet potatoes are from Liupu as they are more 'starchy' in texture, have better coloration and clear patterns.3. Golden

Scallion Oil

Pancake

Ingredients and process: Mix flour with hot water to form a dough, then add cold water to make a whole dough ball, roll into thin sheets, apply an appropriate amount of cooking oil, spread scallions and ham paste on one side, quickly roll up in the shape of a tower, flatten, place on a plate, pour enough oil (halfway around the pancake), bake until one side is done, flip to finish the other side, repeat twice for the final set shape.

Feature: The golden crust should be crispy and flaky, while inside it stays soft and chewy without being greasy.Key steps in making are all about the hand techniques such as handling the dough and rolling.
Scallion oil pancakes come in both salty and sweet varieties; the above method is for a savory pancake. Sweet ones have coconut cream poured into the flattened dough before baking.By flattening, air pockets can be removed from the rolled pancake to make it fluffier.4. Amber
WalnutChestnutNut Cake

Main ingredients:

Walnut meat about 80 grams,Squid1 piece weighing approximately 600 grams,Cookies8 pieces, egg 1.Seasoning: Cornstarch 1 tablespoon, salt 1/2 teaspoon,Egg white as needed.Process:1. Remove squid skin, rinse and cut into slices, blend with seasonings to make squid paste, refrigerate for about an hour before use.
2. Blanch walnut meat in boiling water, drain and set aside.3. Apply squid paste on each cookie piece, add three pieces of walnut meat, place the side coated with paste down into oil to fry until golden brown, drain excess oil before serving.Tip:Walnuts must be blanched to remove their greasiness.
Chestnut

MilkCreamCakeMain ingredients:Amoy chestnut meat about 360 grams, rock sugar about 150 grams

Ginger

3 slices, sweetened condensed milk 900 milliliters, 2 cups water, ginger slices 2.Process:1. Soak chestnuts in boiling water to remove skin, then rinse and cook with rock sugar, ginger and chestnut for about 10 minutes, simmer for another 5 minutes before cooking for a further 5 minutes, cool down and set aside.

2. Blend half cup cold water with (1) using a blender until smooth, strain and mix in sweetened condensed milk to make the cake.

Tip:

Cooking chestnuts should be simmered and soaked before cooking for better texture that is softer and stickier.

Shrimp dumpling preparation:

Dough ingredients: Clear wheat starch 150 grams, cornstarch 60 grams, water 160 milliliters, salad oil 20 milliliters or so, a little salt

Filling ingredients: Lean pork mince 30 grams, fresh shrimp 200 grams, bamboo shoots 50 grams
6.Dough preparation:1. Mix clear wheat starch and cornstarch evenly, then add boiling water with a pinch of salt to the pot and turn off heat.
2. Add dry powder to the boiling water in the pot, stir quickly until it forms snowflakes, cover and let sit for about ten minutes.

3. Add salad oil, knead until dough has a glossy texture, wrap with plastic film, wait twenty minutes.4. Roll the dough into long strips, divide into small pieces weighing around 20 grams each, then flatten them to form dough sheets.Filling preparation:

5. Boil bamboo shoots and cut finely, clean shrimp, dry with paper towels, chop coarsely with a knife back.

6. Bamboo shoot threads, shrimp mince and pork mince mix with salt and cornstarch in the same direction until firm.

7. Add a little sugar, sesame oil, pepper powder, salad oil, refrigerate for about an hour.

8. Fill the dough, shape into dumplings, chill for ten minutes before steaming in boiling water for about ten minutes, brush with oil after removal.

Reflection: ChestnutCookingAfter simmering, steaming and simmering again, it will be softer and stickier than just simmering.


Shrimp Dumpling Recipe:

Mixed ingredients for dough: 150g clear rice flour, 60g starch, 160ml water, 20ml salad oil, a little salt

Filling ingredients: fattymuttonmince 30g, fresh shrimp 200g, bamboo shoot 50g

Dough preparation:

1. Mix clear rice flour and starch evenly, then add boiling water with salt, turn off the fire.

2. Pour the hot water into the pot containing the flour, stir quickly to form snowflake-like pieces, cover and let it sit for about 10 minutes.

3. Add salad oil and knead until the dough has a glossy appearance, then cover with plastic wrap and wait for 20 minutes.

4. Roll the dough into a long strip, divide into small 20g portions, and flatten them to make dough skins.

Filling preparation:

5. Cook bamboo shoots until tender, cut finely, remove shrimp's vein, use paper towels to absorb water, chop with the back of a knife

6. Add fine bamboo shoot strips, shrimp paste, and mutton mince, season with salt and cornstarch, mix in one direction until the meat is firm.

7. Add a little sugar, sesame oil, pepper powder,and salad oil, mix well and refrigerate for about an hour.8. Wrap the filling into dough skins to form dumplings.9. Chill the wrapped dumplings in the refrigerator for 10 minutes.9. Steam the dumplings in a steamer until they are cooked through, around ten minutes, then brush with oil before serving.

Enclose the filling in the dough, shaping intodumplings.After sealing, place them in the refrigerator to chill for ten minutes.

In a steamer, boil water before placing the dumplings to steam for about ten minutes. Brush with oil upon removal.