Delicious Refreshments - Abalone Cakes

Listen to a live in the Netherlands last year, very good friends talking about cooking, "abalone cakes", I am in high spirits to ask her: "What use abalone? Fill in the middle of what filling?"

She says that abalone is a crisp pastry biscuits, not abalone inside, causing me a bit disappointed. Which I can clearly remember the restaurant has seen abalone filling FREQUENCY round cakes, ah, Bacheng chef who, like me "too literally," that there is abalone abalone cakes in the fishes, so to create a dessert that road?

Just buy dinner materials bought two packets of frozen abalone, a small man, just try to do what I want to bring abalone cakes. Abalone stew was good, we found enough to do twice the amount of six abalone cakes, so I tried two types of skin, and from the pastry crisp Tapie. Mainly oyster stew stuffing abalone, pickled ginger to mix a plum bottom of shredded lettuce, very tasty and not greasy ─ ─ try the following is the result.

   

I think this is really quite suitable for the banquet of dim sum, or the dish can also be considered, as prawns crisp pita, like the white sauce. Brother Hotel Rose Hall before this road to do a very delicious French cuisine, but now Rose Hall cafeteria has become a gourmet's paradise ... ... In recent years many have become self-service restaurant, is really unfortunate.

A crisp Tapie 6

Materials:

Butter (room temperature to soften) ... 65 g

Powdered sugar ... ... ... ... ... ... ... 30 g

Salt ... ... ... ... ... ... ... 1 / 6 tsp

Low-gluten flour ... ... ... ... ... 135 g

Egg ... ... ... ... ... ... ... ... 40 g

FREQUENCY round tower mold (10.5x6 cm ) 6 months

Practices:

1)  the butter, powdered sugar, salt and stir to evenly with a soft, add flour and stir loosely scattered scattered.

         

2)  Add the egg mix into the dough. Divided into six parts, one about 45 grams.

 

3) The  point of the tower wiping cream-stick model. Rub the dough long, placed on the tower model, Yong Shounie into Tapie, must be of equal thickness.

 

4)  If the edge of a small number of out of the dough, use a small knife, the flattening paste in the middle.

 

5)  refrigerated relaxation half a day. If no time to relax, to fill with baking stone pressure, so as not to shrink shapeless.

 

6)  the rest of the eggs broken up, brush the edge of the Tapie.

7)  Preheat oven to 180 ℃, put in the lower bake for about 20 minutes.

 

8) The  bottom should be considered baked golden brown.

 

9)  According to the latter method of stuffing abalone that is noble and delicious cakes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Second, from the pastry 6

Practices:

1)  with a diameter of 10 cm daisy impression from the six frozen puff pastry sheet printed daisy, roll each piece is long and 1.5-fold.

     

2)  eleven die shop in the tower on the edge a little bit wavy anyway.

 

3) The  pressure to fill the middle with grilled stone, so as not to shrink shapeless.

4)  Preheat the oven to 220 ℃, put in the lower bake 13 minutes Serve crisp Tapie, cooler temperatures and then knocked upside pressure stone.

 

5)  According to the latter method of stuffing can enjoy.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Third, the stuffing and stuffing method 6 (in the picture is twice the weight of abalone stew)

Materials:

Frozen raw abalone ... 3 about 300 grams

Oyster sauce ... ... ... ... ... ... ... 2 tablespoons

White pepper a little ... ... ... ... ...

Cornstarch ... ... ... ... ... and a half tablespoons

Water ... ... ... ... ... ... ... ... 1 tbsp

Cabbage ... ... ... ... ... ... 120 g

Plum pickled ginger ... ... ... ... ... 24 g

Mayonnaise ... ... ... ... ... ... 30 g

Practices:

1)  to seal off the surface of frozen raw abalone water, a pressure cooker (or other method) to cook to the soft penetration, piercing easily with chopsticks.

2)  cut into thick slices, put back the original soup.

        

3)  Add oyster sauce and pepper, simmer to cook tasty, about 30 minutes. If water is not enough to Zhuojia, try to make abalone immersed in broth, but the soup is not too much.

 

4)  the cornstarch, add water and mix thoroughly, pour the starch, so that the soup becomes very thick.Turn off standby.

 

5)  the cabbage and pickled ginger are shredded, add mayonnaise and mix well.

 

6)  where the average filling Ruta Pi.

   

7) The  clip came in a few pieces of lettuce on the abalone, pour point of gravy, even more shiny.

 

Note:

If you do this road abalone banquet cakes, afraid of the day busy, the day before the first puff pastry can be baked, stewed abalone good; heat it the next day as long as the abalone, lettuce honestly, we can soon put this disc combination of good and noble to send abalone cakes and serve.

The amount of abalone have a lot of flexibility, I use about abalone cakes each oyster stew with braised abalone juice of 30 to 35 grams; restaurants to cut thinner abalone may only need half the amount; Please note that students will abalone stew weightlessness.