1. In a bowl, add egg white, leek, carrot, curry or turmeric powder, salt and cheese and mix well.
2. Heat 1 tsp mayonnaise in a rectangular pan over medium heat, pour a little bit of egg mixture to see if the pan is hot.
3. Pour egg mixture in the pan, tilting to cover the bottom of the pan. Start to roll into a log shape from one side to the other.
4. Move the rolled omelette to the side where you started to roll, and pour the egg mixture to cover the bottom of the pan again. Repeat rolling from one side to the other until all egg mixture finish.
5. Slice the omelette in about 2cm cuts and serve!
8g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat
Some of your favorite fruits (strawberries, bananas, peach, mango etc...) - Slice thinly
Making the meringue cakes
Preheat the oven to 180℃ degree and line a baking tray with parchment paper.
1. In a stand mixer, beat the egg whites until soft peaks form. Slowly add the sugar (70g), and continue to beat until the meringue is thick, glossy and very stiff.
2. Add egg yolk one by one, and mix until obtain a cream.
3. Add the sifted flour and mix with a spatula, until just incorporated.
4. Spread the cake dough into a circle (about 20 cm diameter) on the prepared baking tray. Smoothen the top of the cake.
5. Sift "B" (confectioners sugar, then the corn starch) over the cake.
6. Use the back of a knife or spoon to make decorative lines (see photo).
7. Bake for about 20 mins at 180℃ degree. Remove from the oven and let it cool to room temperature on the wire rack.
For the filling cream
8. In a mixing bowl, combine the whipping cream and sugar, beat at high speed until stiff.
All together now
9. Slice the cake horizontally into 2 layers. Spread half of the whipped cream evenly onto the bottom layer. Arrange fruits slices evenly over the cream and top with the other half of the whipped cream to cover the fruits. Place the top cake layer above.
1. Add plain flour, salt, baking powder, sugar and hand whisk together to combine in a medium bowl. Set aside.
2. In a heat-safe bowl, add water and milk. Microwave for 20 sec at 600W. Add dry yeast and a dash of sugar (extra), mix. Let it sit for a few minutes.
3. In a mixing bowl of your stand mixder, add the flour mixture (Step1) and the milk mixture (Step2) and lard. Mix at the lowest speed for 10 minutes, scraping down the sides of the bowl as needed.
4. Transfer the dough to a lightly floured bowl, wrap it in plastic wrap and let it rest for about 1hr or until the dough doubles in volume.
Prepare the filling :
5. Meanwhile, let's prepare the filling. In a small bowl, add all the seaoning ingredient (not corn starch yet) and mix. In a skillet, heat 1 tbsp oil and fry onion until wilted. Then add char siu and the seasoning sauce over the onion. Cook for a few minutes. Pour the dissolved corn starch with water and thicken the sauce. Let it cool and set aside.
Put it all together :
6. Transfer the dough onto a lightly floured surface. Using a rolling pin, roll the dough to a circle shape, divide the dough into 12 equal pieces. Shape each piece into a ball, cover with a damp cloth and let them sit for 15min (bench time).
7. Take one ball at a time (cover the remaining ones with a damp cloth to keep them from drying). Roll out the dough ball using a rolling pin until it becomes 10cm in diameter. The center of the dough should be thicker than the edge.
8. Scoop 1/12 of filling and place it in the middle of the dough. Wrap and close the dough up to seal from the top. Place the bun seam side down on an individually cut baking paper and cover with a damp towel. Repeat and finish all the buns in this way.
9. Place the buns in your steamer. Leave some space between the buns. Wrap the lid of the steamer with a cloth. Steam for about 15 min. Turn the heat off and leave the lid closed another 1 min before lifting it.
100g sour cream (Or you can just add 100g more yogurt instead.)
1 tsp vanilla extract
1. Beat the egg white powder + water in a large bowl or place the egg whites in the bowl of an electric mixer and beat on high speed until soft peaks form. Gradually add white sugar a little at a time, whisking well between each addition, continue to beat more until thick and glossy. Set aside.
2. Pour heavy cream and sugar into another bowl, whisk just until the cream reaches stiff peaks.
3. Now mix the meringue and whipped cream gently, add all the ingredient A, mix to combine evenly.
4. Pour the ice cream mixture into a plastic freezer-proof container and freeze for over night or at least 6 hours.
5g cremfix (whipped cream stabilizer) - better add if your cream is less than 35% fat
20g white sugar
fruits which you like (blueberry, raspberry, mango, kiwi and banana etc...)
1. Preheat oven to 100 - 110 degrees C.
2. In a large bowl, beat egg white on high speed until stiff peaks form. Gradually add in the sugar, about 1 tablespoon at a time, whisk until the meringue looks glossy.
3. Whisk in the vinegar and sifted corn starch.
4. Line a baking tray with parchment paper. Pipe a 6 to 7cm circle and try to make a hole in the middle.
5. Transfer the baking sheet to oven and bake it about for 1 hour and 30 minutes. Turn off oven and leave in until oven is cold.
6. Whip cream to soft peaks. Spoon cream into center of meringues, and arrange with your favorite fruits on top.
NOTE : if your cream is less than 35% fat, then I recommend to add whipped cream stabilizer (I used cremfix here). In case, mix cream stabilizer and sugar together in advance. Add when your cream is getting a soft peak.