Fried Water Chestnut Cake (aka. Fried Ma Tai Lo) Recipe (酥炸馬蹄露) with Papa Fung

Описание: Taking the sweet, smooth water chestnut cake and giving it a twist. Deep frying these bite-sized cakes give it a whole new experience. The crispy outer layer paired with melt in your mouth filling with a bit of crunch from the fresh water chestnuts is the way to go.

Chapters:
0:00 Intro
0:18 Part 1: Water Chestnut Cake
3:29 Part 2: Crispy Batter
4:04 Part 3: Assembly
4:49 Part 4: Deep Fry
5:30 Finale

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FRIED WATER CHESTNUT CAKE RECIPE [酥炸馬蹄露食譜]
This recipe makes 20 pieces of fried water chestnut cakes [製成二十條]

INGREDIENTS [食材]
Water Chestnut Cake [馬蹄露]
150g Water Chestnut Flour [馬蹄粉]
40g Tapioca Starch [木薯粉]
20g Custard Powder [吉士粉]
5 Water Chestnuts [馬蹄]
150g Rock Sugar [冰糖]
1L Water (400ml for flour, 600ml to cook rock sugar) [水(400ml 開粉漿，600ml煮溶冰糖。)]

Crispy Batter [脆漿]
130g Pastry Flour [低筋麵粉]
40g Cornstarch [英粟粉]
3g Baking Powder [發粉]
25ml Peanut Oil [花生油]
230ml Water [水]

DIRECTIONS [製作]
Water Chestnut Cake [馬蹄露]
1. Wash water chestnuts, peel, dice into smaller pieces, set aside [馬蹄洗淨去皮切碎備用。]
2. Combine water chestnut flour, tapioca starch and custard powder into a bowl. Add in 400ml of water, mix. Strain through a sieve twice, set aside. [混合所有粉料加水攪拌均勻，過篩二次備用。]
3. With the remaining 600ml of water, boil it and melt rock sugar in it. [餘下水份煮溶冰糖。]
4. Once rock sugar has melted, add in 2 scoops of the flour mixture, mix until combined, add in water chestnut pieces, mix. Once evenly mixed, add in the remaining flour mixture and continue mixing. [冰糖溶解後加入半份粉漿，快手攪勻，加入馬蹄碎攪拌，再加餘下的粉漿徹底攪勻。]
5. Pour mixture into an oiled pan, tap to release air bubbles, steam for 30 minutes, set aside to cool, then place it in fridge to set overnight. [倒入已搽油的糕盆中，凳數下。水滾計蒸半小時，取出待涼透放置雪柜過夜待用。]

Crispy Batter [脆漿]
1. Combine pastry flour, cornstarch and baking powder in a bowl. Add in water, mix until combined and smooth. Add in peanut oil, mix, cover and leave in the fridge for 1 hour. [混合粉料加水攪拌均勻，加油再撤底攪勻，覆蓋好放置在雪柜一小時。]

Assembly [組合]
1. Take the water chestnut cake out out, cut it into even rectangular strips. [取得馬蹄露切平均長條。]
2. Dunk the strips into the batter and fry at 150°C until it hardens, then flip it over and fry until that side hardens. Increase the heat to force out excess oil and fry until golden brown, remove and place on paper towel to soak up the grease, then serve. [沾脆漿落油溫達150度的鑊炸，待硬身再返第二面再炸至硬身加大油溫，至金黃色取出放紙上索油

#waterchestnutcake #馬蹄露 #炸馬蹄露

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Music/Sound Credits:
Epidemic Sound: Brunch - Jobii
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ

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Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod