3/8in. Drive Standard 6 Point Flex Socket 11/16in.: H @ Herbs, Foods & Aromatherapy online store

This is Frontier's nitrogen-flushed double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Wheat Starch Dough: H Dianne Sullivan http://web1.tch.harvard.edu/newenglandconsortium/RMWebsite/recipes/bread.htm: 3 c + 2 Tbl (350 gm) Wheat Starch 1 Tbl baking power 2 Tbl sugar ½ tsp salt 1/3 c Metamucil 1½ tsp yeast ½ c liquid non-dairy creamer 2 Tbl vegetable oil 1¼ c very warm water Put all dry ingredients in a bowl. Add liquid ingredients all at once. Mix well, using a large spoon. This will not look like dough but rather like a batter. Cover. Let dough sit in a warm oven (115-120 degrees) for a minimum of 15 minutes, but it can stay for up to an hour. Remove from oven after rising and turnout of bowl. Knead a few times to make the dough smooth and soft. From here, there are no limits! Wheat Starch Wrappers for Dumplings: http://www.recipesource.com/ethnic/asia/chinese/wheat-starch-wrappers1.html: 1 c Wheat starch ¼ c Tapioca starch 1 c Boiling water 1 tb Peanut oil plus more to oil Combine the wheat starch and tapioca starch in a ixing bowl. When the water reaches a boil mmediately pour it into the flour and stir vigorously nto a ball, with a wooden spoon. The hot boiling ater cooks the starches. Add the oil to the dough and mix together as well as possible. The dough at this point is quite thick and lumpy. While hot, gather up the dough and knead on a lightly oiled surface until smooth and well blended, about 3 minutes. It should feel a bit rubbery and putty-like. Cover with a damp towel. Dough is ready to make Ha Gow or Fun Gwau. Makes enough dough for 2½ dozen Ha Gow or Fun Gwau dumplings. Woo Gok: Strawberry and Banana Filled Taro Dumplings: http://www.globalchefs.com/recipe/dessert/web/des015woow.htm: 600 gram taro root, peeled 100 gram wheat starch 75 gram boiling water 12 gram sugar 4 gram bicarbonate of ammonia 75 gram vegetable shortening pinch salt 600 gram strawberry-banana compote Woo gok is a traditional fried dim sum with an outside crust resembling almost a hairy surface. It is a multitude of textures and that’s why I love it. Traditionally it is always served as a savoury dim sum, but I thought that by reducing the salt content a little and filling it with fruit it would make a fantastic dessert and it does. You can fill these with anything you like, adding a bit more salt if it for savoury filling. We have tried it with a custard and with fruit and loved them. Cut the taro into large pieces and steam for about 20-30 minutes. Make sure your pieces are not too small as this will add too much liquid to the dough. Remove from the steamer and leave to dry off a bit. Place in a mixer using a pedal and mix well until you have a smooth mash. Add boiling water to the wheat starch and combine well. Add sugar, bicarbonate and the wheat starch dough to the taro and blend it to a smooth dough, adding the vegetable shortening at the end. Remove dough form th

Manufacturer: Frontier Natural Brands Foods
SKU: 26558
Category: Foods-Food Powders, Thickeners & Gravies