Add to Community
X
Add to Community
  • about
  • Ingredients
  • Directions
  • Nutrition
plan
Bookmark

Char Siu And Scallop Cheung Fun Mille Feuille Recipe

Recipe By Great British Chefs

This complex dim sum recipe represents several things the idea of 'freshness' in the chinese kitchen, the importance of texture and the similarities between western pastry chefs and chinese dim sum chefs.

5
21 Rating -
Rate
Non Vegdiet
2hr 40minstotal
2hr 40m.total
Char Siu And Scallop Cheung Fun Mille Feuille
plan
Bookmark

ingredients serve

serve1
Add to Shopping List

Ingredients for Char Siu And Scallop Cheung Fun Mille Feuille Recipe

  • 125 gram Iberico pluma
  • 1.25 tablespoon Caster sugar
  • 1/4 tablespoon Light soy sauce
  • 0.13 teaspoon Bicarbonate of soda
  • 1/2 tablespoon Chu hou sauce
  • 1/2 teaspoon Cornflour
  • 1.25 tablespoon Water
  • 1/2 teaspoon Vegetable oil
  • 1/2 teaspoon Rose wine
  • 1/4 teaspoon Garlic powder
  • 0.13 teaspoon Red food colouring
  • 1/4 teaspoon Ground star anise
  • 1 Scallops
  • 1/4 Knob of butter
  • As required Sea salt
  • As required Freshly ground black pepper
  • 75 gram Rice flour
  • 51.50 gram Water chestnut flour
  • 9.25 gram Wheat starch flour
  • 9.25 gram Potato starch
  • 9.25 gram Cornflour
  • 187.50 milliliter Iced water
  • 1/4 teaspoon Vegetable oil
  • 1/4 Sheet of feuille de brick pastry
  • 25 gram Salted butter
  • 62.50 milliliter Water
  • 25 gram Caster sugar
  • 12.50 gram Maltose
  • 12.50 gram Honey
  • 1.88 gram Oyster Sauce
  • 1.25 milliliter Dark soy sauce
  • 1/4 tablespoon Garlic
  • 3/4 tablespoon Soy sauce
  • 1/2 tablespoon Red rice vinegar
  • 1/2 tablespoon Caster sugar
  • 3/4 tablespoon Chilli oil
  • 1/2 teaspoon Sesame oil
  • 1/4 tablespoon Fermented chilli bean paste
  • 1/2 tablespoon Water
  • 1/4 tablespoon Wasabi tobiko
  • 1.25 tablespoon Caster sugar
  • 1/4 tablespoon Light soy sauce
  • 0.13 teaspoon Bicarbonate of soda
  • 1/2 tablespoon Chu hou sauce
  • 1/2 teaspoon Cornflour
  • 1.25 tablespoon Water
  • 1/2 teaspoon Vegetable oil
  • 1/2 teaspoon Rose wine
  • 1/4 teaspoon Garlic powder
  • 0.13 teaspoon Red food colouring
  • 1/4 teaspoon Ground star anise
  • 125 gram Iberico pluma
  • 75 gram Rice flour
  • 51.50 gram Water chestnut flour
  • 9.25 gram Wheat starch flour
  • 9.25 gram Potato starch
  • 9.25 gram Cornflour
  • 187.50 milliliter Iced water
  • 1/4 teaspoon Vegetable oil
  • 25 gram Salted butter
  • 1/4 Sheet of feuille de brick pastry
  • 62.50 milliliter Water
  • 25 gram Caster sugar
  • 12.50 gram Maltose
  • 12.50 gram Honey
  • 1.88 gram Oyster Sauce
  • 1.25 milliliter Dark soy sauce
  • 1/4 tablespoon Garlic
  • 3/4 tablespoon Soy sauce
  • 1/2 tablespoon Red rice vinegar
  • 1/2 tablespoon Caster sugar
  • 3/4 tablespoon Chilli oil
  • 1/2 teaspoon Sesame oil
  • 1/4 tablespoon Fermented chilli bean paste
  • 1/2 tablespoon Water
  • 1/4 tablespoon Wasabi tobiko
  • 1 Scallops
  • 1/4 Knob of butter
  • As required Sea salt
Nutrition
value
1614
calories per serving
39 g Fat30 g Protein281 g Carbs21 g FiberOther

Current Totals

  • Fat
    39g
  • Protein
    30g
  • Carbs
    281g
  • Fiber
    21g

MacroNutrients

  • Carbs
    281g
  • Protein
    30g
  • Fiber
    21g

Fats

  • Fat
    39g

Vitamins & Minerals

  • Calcium
    535mg
  • Iron
    31mg
  • Vitamin A
    1028mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    17mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    99mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    42mg
  • Vitamin E
    3mg
  • Copper
    1mcg
  • Magnesium
    309mg
  • Manganese
    3mg
  • Phosphorus
    799mg
  • Selenium
    29mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Great British Chefs