Chee Cheong Fun (Steamed Rice Rolls) is our favourite Dim Sum. Now we are happy to share with you how to make smooth Hong Kong Style Chee Cheong Fun at home, included the sauce and chilli recipe.
We tried Chee Cheong Fun recipe many times and eat until almost vomit, haha and finally developed the ideal Chee Cheong Fun recipe. Regarding the combination of different flours (even different brand of rice flour can affect the result), the steaming time of making Chee Cheong Fun is also one of the keys. If you want to put the filling, pour the batter into the flat plate, cover up the lid and steam for 20 seconds until the batter turns translucent, then add the filling and close the lid and continue to steam for 3 minutes until the batter expands bubbles.
The steaming time will affect the texture of the batter. For example, if the steaming time is not enough, it will not be cooked and solidified, which will cause it sticky and difficult to scrape up and roll. If over time, the steam from the lid keeps dropping into the plate will cause the surface to become sticky too.
Rice Noodle Roll also translated as Steamed Rice Roll. Pronounced in Cantonese is Chee Cheong Fun or Jyu Cheong Fan.
🖨️ Print This Recipe or Adjust Serving Size :
https://bit.ly/3cYgUt3
🔪 Preparation Time: 30 Minutes
🍲 Cooking Time: 30 Minutes
🍽️ Serve: 2 people
🛠️ EQUIPMENT : 20cm x 20cm Baking Tray
🌱 INGREDIENTS
🥣 Batter
-60g Rice Flour
-25g Wheat Starch
-15g Tapioca Starch
-0.5 tsp Salt
-290ml Water
🌰 Shallot Oil & Fried Shallot
-2 tbsp Vegetables Oil
-3 Shallots
🍤 Filling
-20 Prawn
-1 Spring Onions
🍯 Sauce
-1 tbsp Soy Sauce
-1 tsp Oyster Sauce
-1 tsp Sugar
-0.5tsp Sesame Oil
-100ml Hot Water
-1tsp Fish Sauce
🌶️ Chili Sauce
-5pcs Dried Chili
-5g Dried Shrimp
-0.5 tsp Sugar
-1tbsp Vegetable Oil
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這食譜我們也是試做了好多次吃到要吐的情況下，終於研製出理想的豬腸粉食譜。關於製作豬腸粉除了不同粉類的搭配要恰到好處之外蒸的時間也是其中一個關鍵喔。如果要放上餡料就把粉糊倒入攤平後蓋上鍋蓋蒸個20秒至粉皮呈半透明狀後再把餡料加入再關上鍋蓋繼續蒸3分鐘至粉皮膨脹出氣泡就完成了。蒸的時間長短也會影響粉皮的質感，例如蒸的時間不夠就無法熟透凝固就會導致黏糊很難刮起來卷。同樣的時間過長鍋蓋的水蒸氣一直滴入盤子也會導致粉皮變得黏糊哦。如果你喜歡吃有厚度的粉皮可以把沾米粉份量增加或者把水份減少。這些都可以在實際操作後，自行調整出自己理想的豬腸粉口感。
🖨️打印這食譜或調整食譜的份量 :
https://bit.ly/36psvyQ
🔪 準備時間 ：30分鐘
🍲 烹飪時間 ：30分鐘
🍽️ 份量 ：2人份
🛠️ 用具 ：20cm x 20cm 烤盤
🌱 食材
🥣 粉漿
-60克 粘米粉
-25克 澄粉
-15克 木薯粉
-0.5 茶匙 鹽
-290毫升 水
🌰 蔥油和油蔥酥
-2.湯匙 食油
-3粒 紅蔥頭
🍤餡料
-10只 蝦仁
-青蔥
🍯醬汁
-1湯匙 醬青
-1茶匙 蠔油
-1茶匙 糖
-0.5茶匙 麻油
-100毫升 熱水
-1茶匙 魚露
🌶️ 辣椒醬
-5條 辣椒乾
-5g 蝦米
-0.5茶匙 糖
-1湯匙 食油
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🎼 Music ------------------------
Music: Chinese Sentimental by @OrangeHead - Background Music for Content Creators
Watch: https://youtu.be/6lRNhAnblE4
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📷 Camera Equipment---------------
@Xiaomi Mi9
Apexel 85mm Portrait Lens
Boya MM1 Microphone
Ulanzi TT20 Table Tripod
Shot by @FiLMiC Pro
Edited by Adobe Premiere Pro
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