{"id":286111,"date":"2012-06-14T17:31:00","date_gmt":"2012-06-14T15:31:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/maqius"},"modified":"2012-06-14T17:31:00","modified_gmt":"2012-06-14T15:31:00","slug":"maqius","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/maqius\/","title":{"rendered":"Maqius"},"content":{"rendered":"
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\nHere is the first Asian dessert recipe on my site! The “maqius” are doughnuts coated with sesame seeds, made with a paste of glutinous rice flour and egg cream… They can also be filled with other specialties. The result is a small, crispy, warm and filled ball. I always have a hard time resisting this dessert and I’m very happy to present it to you ! You will have to find three ingredients that have not yet appeared in my recipes… But as always, a quick look in the “my addresses” section will save you! <\/div>\n
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\nRecipe for “maqius”:<\/div>\n
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\nFor the egg cream:<\/span><\/b><\/div>\n
\n-1 egg<\/span><\/b><\/div>\n
\n-110g of sugar<\/span><\/b><\/div>\n
\n-100g of water<\/span><\/b><\/div>\n
\n-25g of custard powder<\/span><\/b><\/div>\n
\n-25g of wheat starch<\/span><\/b><\/div>\n
\n-30g of flour<\/span><\/b><\/div>\n
\n-30g of melted butter<\/span><\/b><\/div>\n
\n-30g of whole milk powder<\/span><\/b><\/div>\n
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\nMaqiu paste:<\/span><\/b><\/div>\n
\n-200g of glutinous rice flour<\/span><\/b><\/div>\n
\n-55g of sugar<\/span><\/b><\/div>\n
\n-130ml of water<\/span><\/b><\/div>\n
\n-sesame seeds (unroasted)<\/span><\/b><\/div>\n
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\nHere are the ingredients that have not yet appeared on my site:<\/i><\/div>\n
\nThe custard powder and wheat starch in the photo are in the photo below and the glutinous rice flour. <\/i><\/div>\n
\nWheat starch is sold in Chinese grocery stores (Tang Fr\u00e8res) under the name of wheat flour, but this is not true! It is a starch and not a flour, and the English name appears in bold on the package (wheat starch).  For the glutinous rice flour, no problem to find it, it can be found with all the flours at Tang fr\u00e8res or Paris Store.<\/i><\/div>\n
\nThe “custard powder” is a cream powder (actually colored, sweetened and flavored cornstarch) which is sold in English grocery stores or at Izra\u00ebl in Paris (see “my addresses<\/a>“).<\/i><\/div>\n
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\nStart by preparing the egg cream. Place whole egg and sugar in a bowl. Mix. <\/i><\/div>\n
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\nAdd flour, wheat starch, whole milk powder and custard powder. <\/i><\/div>\n
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\nMix well and add the melted butter. <\/i><\/div>\n
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\nThen add the water and mix well. <\/i><\/div>\n
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\nThe result is a very liquid paste. The traditional Chinese method is to steam this dough for about  30  minutes, mixing the dough every 10 minutes. I didn’t have any bowl that could fit in my bamboo baskets or in a steamer. So I poured the dough into a bowl. In this case, cook in the microwave for 30 seconds at a time, stirring each time. <\/i><\/div>\n
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\nWhen the dough is almost done, stop cooking and pour into another bowl to stop the cooking. <\/i><\/div>\n
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\nWork the dough by hand like a bread dough. We can now shape a ball. Wrap in cling film and store in a cool place. <\/i><\/div>\n
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\nPrepare the maqiu dough. <\/i><\/div>\n
\nPour the glutinous rice flour on a work surface and dig a well. Pour the sugar in the middle. <\/i><\/div>\n
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\nPour in the water and start mixing. <\/i><\/div>\n
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\nWork the dough by hand or in a mixing bowl. <\/i><\/div>\n
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\nWork the dough for about ten minutes. Add a little glutinous rice flour if necessary or a little water. <\/i><\/div>\n
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\nRoll the dough into a ball and place in cling film. <\/i><\/div>\n
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\nLet stand 20-25 minutes until all sugar crystals have melted. <\/i><\/div>\n
\nRework the dough for 5 minutes by rolling into a ball and folding. <\/i><\/div>\n
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\nFinally, roll the dough into a ball of 2 to 3 centimeters in diameter. Cut the dough into 16 slices (in the photo there is only half of the dough).<\/i><\/div>\n
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\nTake a slice and roll it between your palms to form a ball. <\/i><\/div>\n
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\nPush a finger into the ball and shape it into a cavity.<\/i><\/div>\n
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\nShape balls of the same size with the egg cream. <\/i><\/div>\n
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\nAnd place a dumpling of egg cream in the cavity of glutinous rice. <\/i><\/div>\n
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\nBring the edges of the dough up to enclose the egg cream.<\/i><\/div>\n
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\nRoll again between hands to perfect the balls. Place the balls in a bowl filled with sesame seeds. <\/i><\/div>\n
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\nTake a handful of sesame seeds and roll the ball between your hands with the sesame seeds to press the seeds on the surface of the dough. <\/i><\/div>\n
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\nDo the same with all the dough. <\/i><\/div>\n
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\nHeat a large quantity of oil in a wok. When the oil starts to heat up without boiling, place the maqius in it. <\/i><\/div>\n
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\nAs the oil heats up, it will begin to gently cook the maqius. <\/i><\/div>\n
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\nThe cooking of maqius is said to be delicate, but I don’t really see why… With a pair of tongs (of course I bought the special maqiu tongs) you have to gently crush the doughnuts to remove the air that makes them swell. <\/i><\/div>\n
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\nYou can see it on the picture, you must not hesitate to press well on the dough. You also have to turn them almost all the time by pinching them. <\/i><\/div>\n
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\nOnce the maqius are golden brown, remove them from the oil and let them drain. <\/i><\/div>\n
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\nLet cool on paper towels. <\/i><\/div>\n
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\nEnjoy the maqius while they are still warm and crispy! <\/i><\/div>\n
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\nThe interior is rich and tastes like eggs…! A real delight. <\/i><\/div>\n
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Here is the first Asian dessert recipe on my site! The “maqius” are doughnuts coated with sesame seeds, made with a paste of glutinous rice flour and egg cream… They…<\/p>\n","protected":false},"author":1,"featured_media":51835,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[142],"class_list":["post-286111","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-sweet"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/286111","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=286111"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/286111\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/51835"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=286111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=286111"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=286111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}