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Celebrate Golden Chinese New Year with Delicious Golden Oven-baked Dim Sum

Get ready to celebrate the Golden Chinese New Year with a mouthwatering treat – Golden Oven-Baked Dim Sum!

Indulge in delectable bites of traditional Chinese cuisine that have been expertly baked to perfection.

These golden delights are sure to elevate your festive celebration to new heights.

Golden Oven-Baked Dim Sum offers a delightful combination of flavours and textures that will leave your taste buds craving more.

So, gather your loved ones and immerse yourself in the joyous spirit of the Chinese New Year with this irresistible culinary delight.

The Art of Oven-Baking Dim Sum

Oven-baking dim sum is an art that brings a unique twist to the traditional Chinese cuisine.

Instead of steaming or deep-frying, this method involves using the oven to cook these delicious bite-sized treats.

The result is a golden and crispy exterior, while the inside remains tender and flavourful.

One of the main advantages of oven-baking dim sum is that it is a healthier cooking method, as it requires less oil compared to deep-frying.

It also allows for a more controlled cooking process, ensuring that the dim sum is cooked evenly and to perfection.

To oven-bake dim sum, you start by preparing the dough or filling of the dim sum, depending on the type you are making.

Whether it’s steamed buns, dumplings, or spring rolls, the dough needs to be rolled out, filled with the desired ingredients, and then sealed.

Once the dim sum is assembled, they are placed on a baking sheet and brushed with a thin layer of oil or egg wash for that golden crust.

The oven is preheated to the appropriate temperature and the dim sum is then baked until they turn golden brown.

This method allows for versatility in the types of dim sum that can be made, as you can experiment with different fillings and flavours.

Oven-baked dim sum is a delightful addition to any Chinese New Year celebration. Its golden exterior symbolises prosperity and good fortune, making it a fitting dish to serve during this auspicious time.

Whether enjoyed as a main course or as a festive appetiser, oven-baked dim sum is sure to impress your family and friends with its delicious taste and beautiful presentation.

Popular Golden Oven-Baked Dim Sum

These popular dishes are not only mouth-watering but also have a special significance in Chinese culture.

Dim sum, which translates to “touch the heart” in Cantonese, refers to a variety of bite-sized dishes that are typically served in bamboo steamers.

While steaming is the most common cooking method for dim sum, oven-baking them gives them a unique twist and a beautiful golden colour that is perfect for the festive occasion.

JU Signatures of Singapore is known for their oven-baked dim sum.

One popular oven-baked dim sum is golden pork buns, also known as Bolo Char Siew Pau.

These savoury buns are filled with rich and succulent pork that spills out when you take a bite.

The buns are first steamed to achieve a fluffy texture, and then baked in the oven to give them a golden crust.

The contrast between the soft bun and the tender pork is simply irresistible.

Another must-try oven-baked dim sum is their signature egg tart.

These airy and slightly sweet tarts are made from premium ingredients for the shell and filled with golden sweet egg filling.

The result is a delightful combination of textures and flavours that will leave you wanting more.

Not to forget, their Baked Orh Nee Tart with Gingko Nut that promote the combinations of Taro sweetness and bitter Gingko.

Conclusion

Traditional Chinese New Year celebrations hold a significant place in Chinese culture, with the Golden Chinese New Year symbolising prosperity and good luck.

Dim Sum, a popular Chinese cuisine, has gained worldwide recognition, particularly the oven-baked dim sum.

This cooking technique enhances the flavours and textures of these bite-sized delicacies.

With a variety of golden oven-baked dim sum available at JU Signatures, one can indulge in these delectable treats.

Chef Wong Kok Shyong

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