Golden Syrup is used in many Chinese dessert, one of the recipes that calls for golden syrup is traditional moon cakes. I used to buy from confectionery store one bottle 700g for RM4.60 and some I bought at RM6.90, the difference from homemade I could tell is aroma is stronger and colour is darker (cooked longer) for homemade.
It isn't hard to cook in Thermomix. I did a comparison between traditional way of cooking golden syrup, we need to use a brush to "water" the pot to prevent syrup from cristalize whereas Thermomix is just the 3 circles!!!
Thankful of Madeline shared her recipe with us, this encouraged me to try on my own to cooking golden syrup, if you could compare the way cooking in pot, Thermomix rocks!!
Thermomix Recipe
Homemade Golden Syrup
Ingredients
750g Water
1000g Sugar
1 pc Lemon, sliced
Preparation:
1) Place all ingredients into TM bowl to cook
mc / 75 min / V / speed 2
2) Using chopsticks to remove lemon slices, let it cool before storing in a sterilised jar.
400g Skinless pork belly, diced very small piece
40g Shallots
Marination
4 tbsp Sugar
1 tbsp Light Soy Sauce
1 tbsp Dark Soy
4 tbsp Oyster sauce
1 tbsp Shaoxin Wine
1/2 tbsp Corn Flour
1 tbsp Chicken Stock Powder (Optional, taste of course is better with it.)
1 tsp Sesame oil
60g Water.(Can add up to 200g)
* Best is prepare filling one day before.
Preparation
1) Marinate pork dices at least 4 hours.
2) Place shallots to chop mc / 5 sec / speed 6
Scrape down shallots
3) Add marinated diced pork in TM bowl to cook mc / 12 min / 120°C / Reverse / Soft speed
4) Let cool and chill in the fridge overnight
Next day, take out the chilled char shao filling before kneading. The Char Shao filling calls for two portions of bao dough. Therefore adjust your time wisely.
Thermomix Bao Dough
Ingredients A
135g Water (150g water when I omit oil, it will be a little sticky when handling)
20g Oil
20g Sugar
1 tsp Yeast
Ingredients B
250g Bao Flour / plain flour
pinch of salt
Ingredients C
500g Water
Preparation:
1) Place A in TM bowl to mix mc / 30 sec / 37°C / speed 1
2) Add B to knead 2 min / Knead
3) Weigh each dough at 25g, make into a round ball shape. Flatten it with rolling pin to make a disc, , scope in 1 tablespoon of pork filling place in the center of the disc, now pinch and fold the outer skirt to closing the disc. Ok.... best is to see it. Here it is the video of How to pleat and shape the bao
4) Place each char shao bao on a square parchment paper. You don't like it to be stuck on the Varoma tray. Let it prove for 30 minutes.
.* by this time I will knead another batch of bao dough before steaming the first batch, or you keep charshao filling in freezer till whenever you wish to make fresh char shao bao.
5) Put water in TM bowl. Stack Varoma in position. Steam 15 min / V / speed 1
Pull the skin of the dough to make smooth surface 来平面粉团的皮
Seam side up, press and make thin disc 折面向上，然后压平
rough surface 粗面
scope a small tsp of char shao filling place in the center of the disc
在面团饼的中央放入一小汤匙的叉烧馅料
Fold and pinch 折然后捏紧
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