Steamed Rice Noodle Rolls (Cheung Fun), 教做蒸腸粉 DIM SUM

Steamed Rice Noodle Rolls or Cheung Fun (cantonese pronounciation) is a typical Dim Sum in HongKong. They come with different fillings. I made some with dried shrimps. You can eat them steamed or fried. They are really one of the most popular dim sums and it took me quite a while to figure out how to make them. I hope you will like the video!





Please click here for more information on Cheung Fun.

Ingredients: 6 rice noodle rolls

1. 230 ml = 7.78 fl oz water
2. 70 gram = 2.47 oz sieved rice flour,
3. 1 tbsp wheat starch
4. 1 tbsp corn starch
5. 3 tbsp oil
6. 1/4 tsp salt

filling:
1. 20 gram = 3 tbsp dried shrimps. wash and cut it small
2. some spring onion, cut in slices

Sauce:
1. 2 tsp sugar
2. 4 tsp warm water
3. 4 tsp soy sauce
4. 2 tsp sesame oil

Topping: roasted sesame

材料: 6 條腸粉

1. 230 ml = 7.78 fl oz 水
2. 70 克= 2.47 oz 粘米粉, 先濾
3. 1 湯匙登面粉
4. 1 湯匙豆粉
5. 3 湯匙油
6. 1/4 茶匙鹽

餡料:
1. 20 克= 3 tbsp 乾蝦米,洗淨切細粒
2. 少許薄青蔥片
做:
放入230 ml 水在pot, 加入70 克粘米粉, 和各一湯匙登面粉, 豆粉拌勻, 不要有粉粒和粘pot 邊底, 加入1/4 荼匙鹽和 3 湯匙油,以上拌混, 蓋面要一小時休息.
蒸籠煲沸水, 先擦油在蒸盆, 每次放入粉漿前要先攪勻, 將適量粉漿加入, 大火蒸7 分齋腸.

蝦腸: 巳同樣做法攃油和加入粉漿, 蝦米粒和薄青蔥片, 大火蒸8 分. ( 大家火力, 蒸盆厚薄和粉漿多少不同, 要留意蒸時間有更改多少, 腸粉蒸熟是透明和容易卷)
煎:
燒pan 放入1 湯匙油煎腸粉熱和少許脆.
汁:
1. 二茶匙糖
2. 四茶匙暖水
3. 四茶匙生抽
4. 二茶匙麻油
以上拌勻.
炒香些芝麻放面