Thursday, July 2, 2009

Chinese Pinwheel

It is difficult to find a recipe if we don't even know what it is called. When i made the 'Cow's Ear Biscuit', my vietneamese friend, Lan dropped by and i offered her some and she told me that it is called 'Banh Tai'. So, i googled and found some recipes and have it translated. By looking at the translation, it is still not quite like the ones we have in Malaysia. So, i just combined the recipes and came up with this which is close enough.


1 piece nam yee (red fermented bean curd)
1/4 tsp pepper
3 small shallots
3 cloves garlic
1/4 cup toasted sesame seeds
2 egg yolks
5 tbsp condensed milk
1 tbsp oil
4 ozs all-purpose flour
1/4 tsp 5 spice powder
1 tsp salt
1/2 tsp black soya sauce
2 egg whites
2 tbsp sugar
1/2 tsp salt
1 tbsp oil
4 ozs all-purpose flour

Chop shallots, garlic, sesame seeds in the food processor or chopper until fine, then add in nam yee, pepper, 5 spice powder and salt, pulse to combine.
Add in egg yolks, condensed milk, oil and oil. Continue to pulse. Then add in flour and pulse until it comes to a dough.
Remove dough into a ziploc bag and leave to rest in the fridge for 1/2 hr.
Now, prepare B: Put the flour in the food processor, then add in the sugar and salt. Pulse a few times to mix the ingredients. Then add in the oil and egg whites and pulse until a dough is formed.

Remove to a ziploc bag and rest in the fridge for 1/2 hr.
Prepare the first dough by putting dough onto clingwrap and roll it out thinly into a rectangle(5 inch x 10 inch) and leave in the fridge while you prepare the white dough.
Roll the white dough between clingwrap into the same size rectangle as the first.
Take the flavored rectangle and place it on top of the white dough.
Roll dough up like a swiss roll from long side and wrap tightly.
Leave the rolled dough in the freezer for at least 1 hour.
Heat oil to moderately hot.
Slice the dough into thin slices. and fry them in moderately hot oil until golden brown.


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