Dim Sum and Daring Baker Challenge!

I’m finally back to doing the Daring Baker challenges after hiding out in a cave from fear of some recent challenges and from being way too busy to overcome that fear.  I figured this would be a nice challenge to include in our blog’s Dim Sum of All Fears challenge by combining it with a dessertish dim sum I wanted to try.  So for this challenge, I made Ginger Tuiles with Fried Bananas, Vanilla Bean Ice Cream, and Ginger Caramel topping.  I know, it sounds like a mouthful and it was. But really it was by far the easiest challenge which was perfect for me as things have been nonstop in the kitchen what with Christmas and Chinese New Year feasts back-to-back. 

The fried bananas were the sort of dim sum part to the dessert although the ginger flavor was the winner here.  This recipe was very much like making fortune cookies (or rather, we make misfortune cookies here) and so the shaping bit wasn’t too surprising but still fun to deal with super hot baked batter with your bare hands at lightening speeds…

I shaped mine using small kid-size cups however I wasn’t really going for a beautiful presentation (excuses excuses) and I was really going for taste.  I was kind of surprised that I didn’t so much like fried bananas, go figure.  Too mushy and maybe I was too used to the banana split idea so I think I’ll stick to fruit the old fashioned “healthy” way.  :)  The ginger caramel sauce was pretty spunky though!

Ginger Tuiles with Fried Bananas, Vanilla Bean Ice Cream, and Ginger Caramel Sauce

Tuiles

recipe modified from “The Chocolate Book”Angélique Schmeinck
¼ cup softened butter (not melted but soft)
½ cup sifted confectioner’s sugar
a dash of vanilla extract
2 large egg whites (slightly whisked with a fork)
1/2 cup sifted all purpose flour
3/4 tsp ground ginger
Butter/spray to grease baking sheet
Oven:  350F
Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour and ginger in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.
Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).
Transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake 5-10 minutes or until golden brown. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones…. These harden quickly as they cool so it is recommended to do only a couple at a time.

Fried Bananas and Ginger Caramel Sauce

from Martin Yan’s “China”, 2008
sauce
1 cup packed brown sugar
1/2 inch piece ginger, lightly crushed
1/2 cup water
batter
2/3 cup all-purpose flour
1/4 cup cornstarch
1/2 tsp baking powder
1/2 tsp salt
3/4 cup water
1 1/2 tsp vegetable oil
4 firm, ripe bananas
vegetable oil for deep-frying
To make the sauce, combine the brown sugar, ginger, and water in a small saucepan and cook over medium heat, stirring, until the sugar dissolves and the sauce thickens slightly, about 5 minutes.  Keep warm over low heat.
In a 2-quart saucepan, pour oil to a depth of 2 inches and heat to 350 degrees F.
Meanwhile, make the batter by combining the flour, cornstarch, baking powder, and salt in a medium bowl.  Gradually pour in the water and oil, whisking until the batter is smooth.
Peel the bananas, halve them lengthwise, and then cut in half crosswise.  One at a time, dip the bananas into the batter;  drain briefly.  As the bananas are coated, add them to the hot oil, a few at a time, and deep-fry, turning once, until golden brown, about 3 minutes per batch.  Remove with a wire strainer or slotted spoon and drain on paper towels.
This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.