How to make glutinous rice Su Yue

The world is so beautiful, how can you bear to make yourself sick? There are many reasons why a person gets sick, but many of them are caused by improper diet, and in the end you can only blame yourself. So, in order to better appreciate the world, we must ensure that we eat healthily. If we want to ensure a healthy diet, we have to do it ourselves. Now, please learn with me about glutinous rice Su Yue.

1. How to make water-oil dough: Pour 1 portion of medium-gluten flour, 1 portion of lard and 1 portion of sugar into a bowl, and pour all the warm water into the flour. Use chopsticks to stir the flour quickly so that the flour and water form snowflake-shaped lumps.

2. Pour the flour lump onto the chopping board, turn it over a few times with your hands to let the heat dissipate, and then knead it into a smooth dough.

3.The kneaded dough is as shown in the picture. It is recommended to cover the water-oil dough with a damp cloth or plastic wrap to prevent the surface from drying out.

4. Make the puff pastry: Mix 2 parts all-purpose flour and 2 parts lard, and rub them vigorously on the chopping board for a few minutes until the lard and flour are completely blended into a dough. The dough may be very dry and loose when you first start kneading it. Keep kneading for a few minutes and it will become a smooth dough. When making the puff pastry, you must not add any water. The puff pastry can be left out in the open.

5. Divide the water-oil dough and the shortcrust dough into 20 portions respectively, roll them into round shapes and set aside.

6. Take a water-oil dough and flatten it with your palm.

7.Put a piece of puff pastry dough in the center of the water-oil dough and wrap it up. Pinch the opening tightly.

8. Place the dough with the seam facing up and the smooth side facing down on the chopping board, and flatten it with your palm first. Use a rolling pin to roll the dough into an oval shape.

9.Roll up the long oval from top to bottom.

10. Flatten the rolled dough again with your palm. Roll it out with a rolling pin a second time (again, with the smooth side facing down) and roll it up from top to bottom a second time. After rolling into a roll as shown in the picture, the puff pastry is ready. Let the rolled puff pastry rest for about 15 minutes (cover the surface with a damp cloth or plastic wrap to prevent it from drying out).

11. To prepare glutinous rice filling for siu mai: marinate the pork belly with cooking wine, salt and pepper; cut the mushrooms into small pieces; cut the green onions into small sections. Mix the marinated pork belly, glutinous rice, diced mushrooms, shallots, soy sauce, salt, sugar, pepper, vegetable oil and water in a bowl. (Don’t add too much water, otherwise the glutinous rice filling will be too watery and difficult to wrap)

12. Boil the water in the steamer and steam for 40 minutes until the glutinous rice filling is cooked.

13. Use cold water to cool the filling down to the point where it can be kneaded by hand. Then add the fried cake flour in small amounts depending on the softness, hardness, and thickness of the filling, mixing well with your hands while cooking.

14. After the glutinous rice filling for the siomai is ready, apply oil on your palms, divide the filling into 20 portions and shape them into balls.

15. Now that the puff pastry and filling are prepared, you can start wrapping. Take a piece of puff pastry dough that has been resting, flatten it on the chopping board, and use a rolling pin to roll it into a round dough sheet that is thick in the middle and thin on the four sides. Put a filling on the round dough (the smooth side of the round dough faces outwards, so that the smooth side will become the outer skin of the mooncake after wrapping). Wrap it up and pinch the opening tightly. Be careful when wrapping, be gentle, and close the opening slowly. Don't use too much force to avoid breaking the puff pastry. The seam should not be stained with any oil or fillings, otherwise the seam will not be tight and the filling will easily leak out. Place the wrapped dough, seam-side down, on a chopping board and let it rest for 15 minutes.

16. After it has rested, use your palm to gently press the dough to make it into a flat round shape. When pressing, be careful to move gently. If you press down too hard and quickly, the puff pastry will easily break. Try to flatten the dough to a thickness of less than 1.3 cm.

17. Place the flattened dough on a baking tray, and place the baking tray into a preheated oven at 200°C, on the middle to upper layer, for 25 minutes, until the puff pastry is fully puffed up, then it is ready to be removed from the oven.

I am very happy to share with you today’s introduction of glutinous rice Su Yue. You may as well try it. It will definitely be a rewarding experience.