Char Siu And Scallop Cheung Fun Mille Feuille Recipe

Ingredients For Char Siu And Scallop Cheung Fun Mille Feuille Recipe

• 500 gram Iberico pluma
• 5 tablespoon Caster sugar
• 1 tablespoon Light soy sauce
• 0.5 teaspoon Bicarbonate of soda
• 2 tablespoon Chu hou sauce
• 2 teaspoon Cornflour
• 5 tablespoon Water
• 2 teaspoon Vegetable oil
• 2 teaspoon Rose wine
• 1 teaspoon Garlic powder
• 0.5 teaspoon Red food colouring
• 1 teaspoon Ground star anise
• 4 Scallops
• 1 Knob of butter
• Sea salt
• Freshly ground black pepper
• 300 gram Rice flour
• 206 gram Water chestnut flour
• 37 gram Wheat starch flour
• 37 gram Potato starch
• 37 gram Cornflour
• 750 milliliter Iced water
• 1 teaspoon Vegetable oil
• 1 Sheet of feuille de brick pastry
• 100 gram Salted butter
• 250 milliliter Water
• 100 gram Caster sugar
• 50 gram Maltose
• 50 gram Honey
• 7.5 gram Oyster Sauce
• 5 milliliter Dark soy sauce
• 1 tablespoon Garlic
• 3 tablespoon Soy sauce
• 2 tablespoon Red rice vinegar
• 2 tablespoon Caster sugar
• 3 tablespoon Chilli oil
• 2 teaspoon Sesame oil
• 1 tablespoon Fermented chilli bean paste
• 2 tablespoon Water
• 1 tablespoon Wasabi tobiko
• 5 tablespoon Caster sugar
• 1 tablespoon Light soy sauce
• 0.5 teaspoon Bicarbonate of soda
• 2 tablespoon Chu hou sauce
• 2 teaspoon Cornflour
• 5 tablespoon Water
• 2 teaspoon Vegetable oil
• 2 teaspoon Rose wine
• 1 teaspoon Garlic powder
• 0.5 teaspoon Red food colouring
• 1 teaspoon Ground star anise
• 500 gram Iberico pluma
• 300 gram Rice flour
• 206 gram Water chestnut flour
• 37 gram Wheat starch flour
• 37 gram Potato starch
• 37 gram Cornflour
• 750 milliliter Iced water
• 1 teaspoon Vegetable oil
• 100 gram Salted butter
• 1 Sheet of feuille de brick pastry
• 250 milliliter Water
• 100 gram Caster sugar
• 50 gram Maltose
• 50 gram Honey
• 7.5 gram Oyster Sauce
• 5 milliliter Dark soy sauce
• 1 tablespoon Garlic
• 3 tablespoon Soy sauce
• 2 tablespoon Red rice vinegar
• 2 tablespoon Caster sugar
• 3 tablespoon Chilli oil
• 2 teaspoon Sesame oil
• 1 tablespoon Fermented chilli bean paste
• 2 tablespoon Water
• 1 tablespoon Wasabi tobiko
• 4 Scallops
• 1 Knob of butter
• Sea salt