Carrot-Shaped Pastry

Carrot-Shaped Pastry

　　　　Ingredients: 500g glutinous rice flour, 100g wheat starch, 100g lard, 120g caster sugar, 500g carrots, 200g beef floss, 1500g salad oil (consumed 50g).

　　Preparation: 1. Peel and slice the carrots, steam them over high heat in a steamer until cooked, then blend them into carrot juice using a juicer. Then mix the glutinous rice flour, wheat starch, lard, and caster sugar together, add the carrot juice to form a dough. 2. Divide the dough into pieces and wrap in beef...

　　Features: Sweet and savory in taste, with an attractive appearance.

　　Note: The carrots should be cooked before blending into a paste, as this will result in a thicker consistency. Using raw carrots will produce a watery texture.

　　Review: The carrot-shaped pastry is a great dim sum dish, typically served as a dessert. This version uses beef floss as the filling and changes the cooking method from steaming to frying, which is a creative twist. After "frying in oil heated to 20–30% for 1–2 minutes over low heat," the oil temperature should be increased to 60–70% to help set the shape.