B Lounge (The Ritz-Carlton Doha)
Radish Cake
| Ingredients: | UOM: | Quantity |
| White radish grated | gms | 500 |
| Carrot Julienne | gms | 100 |
| Black fungus | gms | 30 |
| Rice flour | gms | 190 |
| Wheat starch | gms | 80 |
| Potato starch | gms | 40 |
| Salt | gms | 25 |
| Sugar | gms | 10 |
| Warm water | gms | 340 |
| Boiling water | gms | 525 |
Method:
For the batter:
- Grate the white radish and julienne the carrots and black fungus, then set them aside.
- In a bowl, combine flour, wheat starch, potato starch, salt, and water. Stir in the prepared vegetables.
- Grease a tray and pour in the batter until it reaches about 1 inch in height. Steam for 40 minutes.
- Once done, let it cool before cutting into your preferred sizes.
- Finally, pan-fry the pieces in a little oil until both sides are crisp. Serve with Cantonese chili sauce.
BBQ Beef Char Sui Puff
| For the char sui sauce | ||
| Ingredients: | UOM: | Quantity |
| Water | gms | 200 |
| Potato starch | gms | 20 |
| Sesame oil | gms | 5 |
| Sugar | gms | 8 |
| Salt | gms | 3 |
| Chicken stock powder | gms | 5 |
| Caramelised onion | gms | 20 |
| Char siu Marination | ||
| Ingredients: | UOM: | Quantity |
| Beef rump | gms | 300 |
| Char sui sauce | gms | 30 |
| Oyster sauce | gms | 5 |
| Sugar | gms | 20 |
| Honey | gms | 10 |
| Chicken stock powder | gms | 20 |
| Salt | gms | 5 |
| Yamasa soy sauce | gms | 5 |
| Star anise | gms | 2 |
| Garlic | gms | 5 |
| Ginger | gms | 5 |
| Spring onion | gms | 5 |
| Dark soya | gms | 5 |
| Water | gms | 150 |
| Puff dough | ||
| Ingredients: | UOM: | Quantity |
| For the butter | ||
| Butter | gms | 112 |
| Hong Kong flour (low gluten flour) | gms | 224 |
| For the dough | ||
| All-purpose flour | gms | 230 |
| Whole egg | nos. | 2 |
| Water | gms | 35 |
| Butter | gms | 30 |
| Salt | gms | 7 |
Method:
Prepare the puff pastry sheet:
For the butter
Mix the Hong Kong flour (low gluten flour) and butter and flatten it out to a 1 inch slab.
In a mixing bowl, combine the flour, whole egg, water, butter and salt.
Add the cold, cubed butter. Use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs.
Add the egg yolk and mix until combined. Gradually add ice water, one tablespoon at a time, until the dough comes together.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the dough:
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick and place the butter slab and cover with the dough. Do this step three times to allow it to form even layers of butter and dough.
Cut out squares and set it aside till use.
For the BBQ beef Char Siu:
Marinate the beef with all ingredients and skewer it with bamboo skewers. Cook it over the grill with well done and set it aside to cool. Now cut the beef into small cubes, mix it with the char siu sauce mentioned below and let it cool down to all it to become firm,
For the Char Siu sauce:
From the left over marination of the beef add the ingredients for the char Siu sauce and cook it together to form a paste.
For the final preparation:
Take a square sheet of dough and fill it with the mixture. Fold both ends to create a small rectangle, sealing all edges by gently pressing to prevent it from opening during cooking. Brush the puff with egg wash and sprinkle with white sesame seeds. Bake at 180 degrees for 15 minutes, or until golden brown, and serve hot.
