steamed chinese turnip cake

Took dim sum cooking class at Grand Hyatt this weekend. It was quite an experience to meet and see my favourite chinese food chefs in action. Apart from demonstration of steamed rice roll, scallop dumpling and barbecued pork bun. We made 3 common dim sum dishes. 

steamed chinese turnip cake with preserved meat (蘿蔔糕)

chinese turnip 1200g
preserved pork (diced) 110g
preserved sausage (diced) 110g
dried shrimp 110g

seasoning:
sticky flour 450g
water chestnut flour 93g
salt 26g
chicken powder 26g
sugar 49g
peanut oil 75g
sesame oil little (around 2 tsp)
pepper little

preparations:
trick: cut turnip but don't shred and boil it briefly
boil preserved pork, preserved susage and dried shrimps also
mix all seasoing with 800g water
boil 1000g of water, add all ingredients. add seasoning mixture and stir to mix well.
steam for 30 minutes over high heat.

steamed chinese sponge cake 馬拉糕

plain flour 187g
bread flour 19g
custard flour 19g
caster sugar 187g
baking soda 2g
egg 5 pieces
evaporated milk 93g
baking powder 11g
butter (melted) 56g
peanut oil 37g

preparations:
combine plain flour, custard flour and sugar in a big bowl, then slowly add egg
add evaporated milk
add melted butter and peanut oil into the remaining mxture to mix thoroughly(add slowly)
trick: take out a small cup of the final batch and beat it with baking powder instead of pouring all baking powder into the whole batch
after beating with a small cup of mixture with baking powder, pour it back into the whole bowl.
pour mixture into a cake tin and steam over high heat for 20-25 mins

The last dish was deep fried chinese new year dumpling. It was like making a crossiant so not worth making at home in my opinion. My mom had a lot of fun making them in class though as it reminded her of her youthful days of making them 30 years ago