Grace's Blog - Part 3

蘿蔔糕（簡易版）

Cuisine: Chinese

Servings: 2 cakes

Mix together rice flour and water, set aside.
Stir fry the Chinese sausage, fried onions and mushroom together first, add soy sauce and mooli, cook until the mooli is semi-transparent.
Add salt, pepper and the rice flour mixture into the mooli, turn to low heat and keep stiring until the whole mixture starts to thicken.
Put the thicken mixture into suitable containers and steam for 30 - 50 minutes.

Use "dough" function of bread machine.
Divide the finished dough into 4 portions, covered and rest for 20 minutes.
Adding any filling of choice, do the final shaping, and rest for 50 minutes. (or 40 minutes if pre-heat oven to 50C, turn turn off the oven, it can be used as warming drawer).
Oven 170C, and bake for 20-25 minutes.

Mix all ingredients together to form a dough, put in oiled bowl and leave in warm place to double the size of the dough.
Roll out the dough, put on the ready oiled baking sheets and leave in warm place to rise again, then sprinkle the chosen toppings and more olive oil.
Bake in preheated oven (180 degree C) for approx 15 minutes.

Cuisine: Chinese

In a large bowl, cover the soy beans with 3 inches of cold water. Cover and let stand overnight at room temperature. Drain the soy beans and transfer them to a blender. Add 3 cups of the filtered water and puree at high speed until as smooth as possible.
Line a large sieve with a clean cotton napkin or 3 layers of cheesecloth and set the sieve over a heatproof bowl. In a large pot, bring 3 cups of the filtered water to a boil. Add the soy bean puree and bring just to a boil (be careful not to let it boil over). Boil over moderately high heat for exactly 8 minutes, stirring constantly with a heatproof rubber spatula to prevent sticking and scorching.
Carefully pour the mixture into the prepared sieve. Let stand until just cool enough to handle, about 20 minutes. Gather the ends of the napkin or cheesecloth and squeeze to extract as much of the soy milk as possible; the remaining solids should be nearly dry. Discard the solids and skim off any foam from the soy milk. You should have about 4 cups of soy milk.
In a large, clean saucepan, bring the soy milk to just below a simmer. A skin will slowly form on the surface of the soy milk. When the skin is fully formed, use a paring knife to carefully detach it from the side of the saucepan. Carefully slide a chopstick or skewer under the skin and lift it from the milk. Let drain for a few seconds before transferring to a plate. Repeat, stacking the tofu skins, until the soy milk is depleted.

Source: http://www.foodandwine.com/recipes/homemade-tofu-skins

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