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Sesame cakes are delicious with a crispy outer layer, a fragrant and crispy sesame layer, and a soft, smooth, sweet inner layer with egg, butter, and milk flavors, very excellent...
A 15-minute lesson from a Hong Kong chef
Every time I want to go out to eat for a change of air and to make it easier for the person in charge of the whole kitchen, my husband often likes to go to the Harbor to eat, maybe because he used to work in Hong Kong and has a bit of nostalgia for the food there, incidentally, I want to broaden my horizons and then I will 'tempt' myself to learn to cook some famous dishes from the Harbor that he has always loved like roasted duck, salt-baked chicken wings, fragrant tea-grilled ribs, Hong Kong crab spring rolls,... for him.
My husband really enjoys going to the Harbor to eat Hong Kong food
The head chef at the Harbor is a native Hong Konger, and because we are loyal customers, we are somewhat familiar. The dishes he makes and the recipes he creates are all very authentic Hong Kong flavors (according to my husband). I don't know exactly what Hong Kong food is like, but all I know is that it's very delicious and visually appealing, just looking at it makes me hungry!
The advantage is that the head chef at the Harbor is a native Hong Konger, so the food is very authentic
The head chef gave me a lot of instructions, but I've only been able to make a few simple dishes so far, the most impressive of which is... sesame dessert, so I'll share the recipe for sesame cake with you first, and then dishes like: Beef brisket with turnip, Sea cucumber stewed chicken, Goose liver soy sauce, Sautéed asparagus with mixed snails,... the wonderful dishes of the Harbor, whenever I 'master' them, I'll show them off later!
You can make sesame cakes or sesame cakes with red bean paste or fruit jam filling, which will be even more delicious
The simplest way to make sesame cakes with a crispy outer layer and a sweet, rich inside
Ingredients: 1 egg, 180g flour, 75g finely ground sugar, 10g powdered milk, 3g baking powder, sesame seeds, vegetable oil, salt, water.
Beat the egg in a large bowl, add ¼ teaspoon of salt and sugar, mix well.
Take another large bowl, mix flour, powdered milk, and baking powder together, then add the egg mixture on top, knead lightly, then add 15ml of vegetable oil, 25ml of water, knead until smooth and slightly sticky.
The ingredients for this dish are very simple
Wrap the mouth of the bowl with food wrap, let the dough rest like this for about half an hour.
After 30 minutes, take out the dough, divide it into evenly sized small balls, roll them into rounds, then roll them in a plate of sesame seeds so that the sesame seeds stick evenly around the cake. Use a knife to cut an 'X' shape on the round dough ball just covered with sesame seeds, the depth of the cut should be about 1/3 - 1/2 of the ball, as you like.
No need for an oven or a steamer...
Heat the oil over medium heat, then fry the dough in the oil until golden brown. Use a very small, deep pot to save oil, when the cakes are evenly golden brown, remove them and drain.
I'm also very embarrassed that I have a fancy 'teacher' who is a Hong Kong chef who only taught me how to make these few simple dishes. If anyone wants to try their hand at the famous Hong Kong culinary school, you can visit the Harbor to taste my 'master's' craftsmanship and learn how to make your family meals more enjoyable!
Not as beautiful as at the Harbor but very delicious!
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