Peach-shaped Milk Cake
This dish features a milk cake base stuffed with minced chicken, shaped like a flat peach, with a soft, tender texture and rich milky aroma.
Ingredients
milk cake
300 g
ginger
1 slice
chicken mince
200 g
onion
1
spinach (washed, smashed and juiced)
100 g
egg white
1
diced ham
3 g
chicken broth
50 g
fine salt
5 g
wet starch
25 g
MSG
2 g
cooked lard (actual consumption 300 g)
500 g
ground pepper
1 g
Instructions
1
Make chicken paste
Crush the onion and ginger into a bowl, add fine salt, MSG, and ground pepper, then pour in chicken broth and soak for 15 minutes to make onion-ginger juice. Place the chicken mince in a bowl, gradually add the onion-ginger juice while stirring, stir until the mixture becomes foamy and stiff, then add egg white, wet starch, and 10 g of lard, continue stirring until the mixture turns white and forms a smooth chicken paste.
2
Shape and steam
Cut the milk cake into 12 almond-shaped slices, evenly spread 4/5 of the chicken paste on each milk cake slice to form flat rounds, sprinkle diced ham on the pointed end of each "peach" shape. Wash the spinach, smash it to extract the juice, mix the juice into the remaining 1/5 of chicken paste, put the mixture into a piping bag, pipe 2 small leaf shapes at the base of each "peach", arrange them on a plate and steam in a steamer for 1 minute.
3
Deep fry
Place a wok over medium heat, pour in 490 g of lard, heat to 40% of its smoking point, add the shaped "peach" cakes, fry until golden brown and fully cooked, remove and arrange on a plate, serve with a salt and pepper dipping sauce.
