Oriental Spring Rolls - Miele DGC 6000 XL Cookbook

Ingredients
Pastry:
30 g butter
250 g plain fl our
1 pinch salt
1 medium egg
6 – 8 tbsp water
Baking parchment
Flour for dusting
Filling:
15 g root ginger
400 g minced beef
2 tbsp soya oil
1 – 2 tsp Chinese fi ve-spice
powder
4 – 5 tbsp soy sauce
Cayenne pepper
2 small carrots (approx. 100 g)
2 spring onions
150 g Chinese cabbage
75 g Mung bean sprouts
1 – 2 tbsp lime juice
Salt
40 g butter
242 Savoury treats

Oriental spring rolls

Makes 6
1
Melt the butter on a low
heat and leave to cool.
Knead together 25 g butter
with fl our, salt, egg and water
to form a smooth dough. Shape
this into a fl attened ball, brush
with the remaining butter, wrap
in baking parchment and allow
to rest at room temperature for
30 minutes.
2
Meanwhile peel and fi nely
chop the ginger. Fry the
mince without adding any more
fat, season with the ginger, fi ve-
spice powder, 3 tbsp soy sauce
and cayenne pepper and remove
from the pan.
3
Peel the carrots and clean
the spring onions and Chi-
nese cabbage. Chop the spring
onions into rings and fi nely
slice the carrots and cabbage.
Heat the oil in the frying pan,
add and fry the vegetables.
Wash and drain the mung bean
sprouts and add them briefl y
to the pan to heat. Add the
remaining soy sauce and the
lime juice. Add the minced beef,
season and leave to cool a little.
4
Knead the dough again and
roll out on a large, fl oured
tea towel into a rectangle
measuring approx. 55 x 35 cm.
Stretch the pastry further, so the
pattern of the cloth is visible
through it. To do this, place your
hands underneath the pastry
and stretch it from the middle
over the backs of your hands.
5
Cut the dough into 6
rectangles, distribute the
fi lling between these, tuck in
the narrow ends of each roll and
roll up lengthways.
6
Place the rolls seam
downwards on the universal
tray. Melt the butter, gently
brush the rolls with it and bake,
brushing 2 -3 times during
cooking with butter or the
cooking juices from the tray (see
below for settings).
7
Brush again with the
remaining butter after
baking and serve hot.
Settings: Step 6
Function: Combination mode/
Fan plus
Step 1
Temperature: 30°C
Moisture: 90%
Duration: 7 minutes
Step 2
Temperature: 170-190°C
Moisture: 0%
Duration: 35 minutes
Shelf level: 1