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September 28, 2006
Tong Shui Experiments
The tong shui dough concept continues to fascinate me.
Almond Tong Shui really works well in the place of yogurt in Samosas. It yields something a bit lighter and more flaky and sweeter.
I didn't want to work this afternoon so I tried it. I wanted to accentuate the dessert-like quality of the dough so I added strawberries to make mini-samosas
Ingredients:
3 C Flour
a bit less than 1/2 ts Salt
3 tb Melted butter
1/2-3/4 C Almond Tong Shui
1/4 C Water
1 pt Strawberries
Sift flour and salt into bowl. Stir in melted butter, then Tong Shui, then water. Stir together until blended. Dough will appear dry and maybe a bit lumpy, preferably with yellow streaks of butter. Roll dough out into a fairly thin layer (about 1/2 cm thick) and cut into 2 to 3-inch circles. Quarter a strawberry, stretch the dough circle out some more and fold around the strawberry. Close semicircle with fork. Fry it until surface darkens. Place on paper towel..etc.etc.
Takes about 30 min to make
This is what they look like
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So (later), it turns out that you can roll and cut the dough for pasta as well. I left the excess samosa dugh in the fridge for a few hours and then made dinner out of it. Handcut the pasta, which did not fall apart in the water. Instead, it developed a shiny, slightly blistered texture on the outside while keeping the consistency of udon in the middle. No photos but Tong Shui Almond Dough is pretty interesting. Now I'm going to need to learn to make the Tong Shui almond paste!
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(later) ah, heck. Here is a photo. I feel wierd about photographing my food.
Circumspect Taste | By jb | 03:22 AM
Comments
I like photographs of food.
Posted by: linnea at September 28, 2006 08:33 AM