A recent trip to Hong Kong has brought back many memories....the place where I was born and raised has changed tremendously since my last visit there many many years ago. The most noted change is the overwhelming dominance of jewelry, drug and cosmetic stores on major roads throughout the tiny city. It is reported that there are more than 37 jewelry stores in one segment on Nathan Road. It certainly reflects what drives the economy of Hong Kong.
Amid all these changes, I managed to find some familiar places in the neighborhood where I grew up--the old apartment and the kindergarten where I spent my childhood.
|Kee Fat Kindergarten|
Besides physical memorabilia, food can also create nostalgia. Among the many different foods I have missed, street foods are the ones that I miss the most--stinky fried tofu, roasted chestnut (not from the oven), curried fish balls....etc.
|chestnuts are "roasted" in hot black coarse sand|
Ingredients to make one 9.5 inch long x 3 inch high "wheel":
52g Tong Zhong (9g bread flour + 44g water)
158g bread flour
3g instant yeast
1/8 tsp salt
13g unsalted butter, softened
1/4 cup raisins or other dried fruits, soaked in water for 10 minutes and drained
1) Make Tong Zhong by combining 44g water with 9g flour. Heat in a small pot until it thickens into a paste. Cool to room temperature.
2) Mix all the ingredients, except salt and butter, until it forms a ball of dough. Add salt and knead for about 10 minutes. Then add butter and continue kneading until it incorporates into the dough.
3) Oil a bowl and put the dough in and cover with a plastic wrap. Let it rise at room temperature until it doubles in volume.
4) Roll out the dough and evenly sprinkle raisins on top. Roll up the dough and seal the seam tight.
5) Put in an oiled mold and let it rise until almost doubles or it rises above the rim of the mold.
6) Cover with another half of the mold and use metal clips to close tightly.
7) Bake in a preheated 375F oven for 20 minutes.
8) Remove the bread from the mold and let it cool completely before serving.
52g 湯種 (9g 高筋麵粉及44g水)