Soon Kueh荀粿

Soon Kueh
荀粿

Dough(Ingredient A)
面团(成份A)

Glutinous rice flour 125g
糯米粉
Wheat flour 100g
澄粉
Tapioca flour 100g
木薯粉
Water 300ml
水
Salt ½ tsp
盐
Shortening 1tbsp
白油

Fillings(Ingredient B)

Shredded turnips 600g
沙葛切丝
Shredded carrot 100g
红萝卜切丝
Mushroom 50g
蘑菇
Dried shrimps(Chopped) 50g
虾米
Shallot, small garlic 5nos each
葱头，蒜头各5粒

Seasoning(Ingredient C)

Pepper ½ tbsp
胡椒
Light soy sauce 1tbsp
清淡的酱油
Sugar 1tbsp
糖
Salt
盐 2tbsp
Chicken essence powder 2tbsp
鸡精粉

Making of dough
面团制法

1. In a mixing bowl, add in wheat flour, pour in boiling water and stir vigorously. Cover with a lid and leave aside for 30 seconds. Add half the shortening and mix into a paste.
把澄粉放入大碗中，然后倒入滚水并大力的搅拌，再用盖子盖着并待静30秒，加入白油拌均, 做成澄粉面团。

2. Sift the tapioca flour and glutinous rice flour onto the table, then add in wheat flour paste and remaining shortening and knead into soft dough.
把过滤后的木薯粉和糯米粉置放在桌上的，然后加入澄粉面团，剩余的白油拌均，揉成软面团。

3. Divide the dough into 30g each, then flatten it and wrap up with some filing and seal.
把大面团分成30克的小面团，然后压平并包上适量的馅料，封口。

4. Arrange it onto a greased tray and steam for 7-8 minutes over the high heat when cooked brush lightly with oil.
把包好的Soon Kueh排入涂上油的盘里，然后用大火蒸大约7-8分钟，熟后在表面稍微涂上油。


Making of turnips filling
沙葛和红萝卜馅料

1. Fragrant ingredient B with 4 tbsp of oil, then add in shredded turnips and carrot and stir fry till soften.
用4汤匙的油将材料B炒香，然后加入沙葛，红萝卜焖熟至变软。

2. Add in ingredient C and keep on trying for another 5 minutes. Drain well before use.
再加入材料C炒 5分钟，用处多余汁水，备用。