五香蜂巢芋角 (Fried Taro Dumplings / Wu Gok)

芋角或者俗称“午咯 Wu Gok”是点心楼的必备的点心之一。

托这个月最佳食谱的福，终于也出现在安家的厨房里了。 

虽然卖相无法跟外面茶楼大师傅们的比美，

但是味道却令人满意的。

经过亲自体验，各人的结论是：欲想炸出漂亮的蜂巢芋角；

首先油量需充足使整颗芋角浸泡油内，

然后暴热的火候，同时数颗芋角一起炸，

这样分散了过高的热度，芋角在适度的火候下，

既能爆出蜂巢效果，同时也呈金黄色的外貌。

五香蜂巢芋角
共做8个

皮料：
300 克芋头（蒸熟， 压成泥）
80克 澄粉
40克 白油/奶油
80克沸水
1/2茶匙 黄糖
1/2茶匙 苏打粉
1/4茶匙 五香粉
1/4茶匙 盐

馅料：
80克 瘦肉，切丁
80克 胶肉
20克 红萝卜，切丁
20克 冷冻青豆
1个 大葱，切丁
1茶匙 爆香芝麻

调味料：
1大匙蚝油， 1/4茶匙黑酱油， 1/4茶匙盐，1茶匙糖，  适量胡椒粉
1大匙粟粉  + 3大匙清水（勾芡）

做法：
1. 锅里烧热2大匙油， 爆软大葱丁， 加入瘦肉丁和胶肉炒香， 加入红萝卜丁， 炒匀， 加入调味料炒匀，加入青豆炒拌均匀。 最后加入芡水拌匀。盛起， 备用。
2. 将澄粉和苏打粉混合置盆里， 冲入沸水， 快速的以筷子搅拌均匀， 揉成团。
3. 加入芋泥， 白油/奶油以及其余的材料， 揉至均匀成软团。平分成8份， 包入馅料成芋角。
4. 热炸油， 将芋角放入热油中炸至金黄色或蜂巢状， 捞起即可。


温馨建议：
欲炸出蜂巢效果的芋角，油量必须可以让整颗芋角浸透，火候务必要够暴热。 同时数颗芋角一起炸，这样分散了热度，炸出来的芋角是金黄色并带蜂巢效果。

 很喜欢这次的芋头，白净松糯。

在选购芋头时，选长得饱满圆滚滚，外皮干净无烂，

同时以手指往芋身，弹弹几下，

听到清脆的声音，一般芋肉都

会松糯。

高温滚油，数颗一起炸，就能炸出 美美的蜂巢芋角了

 Fried Taro Dumplings / Wu Gok
(yield 8 pcs)

Pastry ingredients：
300g yam/taro, steamed and mashed
80g wheat starch
40g shortening/butter
80g boiled water
1/2tsp brown sugar
1/2tsp baking powder
1/4tsp five spices powder
1/4tsp salt

Filling：

80g  lean meat, diced
80g  minced meat
20g  carrot, diced
20g  frozen green peas
1 onion, diced
1tsp toasted sesame seed
Seasoning:
1 tbsp oyster sauce, 1/4 tsp dark soy sauce, 1/4 tsp salt, 1 tsp sugar, some pepper
1 tbsp corn flour + 3tbsp water

Method：
1. Heat 2 tbsp cooking oil, saute the onion until soft. Add the lean meat and minced meat stir-fry until aromatic, add in diced carrot and stir well, stir in  seasoning and mix well, add in green peas stir well . Thicken with corn flour water and dish up. Set aside.
2. In a mixing bowl, put in wheat starch and baking soda, pour in boiling water, use chopsticks stir quickly to mix well .
3. Add mashed taro, shortening/butter and the balance of the ingredients,  knead it until well incorporated. Divide into 8 portions and wrap in filling and seal up.
4. Deep fry with high heat oil until golden colour or honeycomb-like. Dish up and serve hot.

Tips：
To produce honeycomb-like Wu Gok, sufficient oil is needed to cover the whole Wu Gok. Fry them over very high heat, a few balls at a time, so that the heat energy can be shared among the Wu Goks to obtain a nice golden color with honeycomb-like pattern.

This post is linked to the event Little Thumbs Up (August 2015 : Brown Sugar and Molasses)

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY,

and hosted by Jess from Bakericious.

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱）.