Crystal shrimp dumplings
Shrimp dumplings, known as the most popular of the four King Kong of Guangzhou morning tea, are the most popular, the most complicated and the most difficult.According to your stomach, Bao always moves forward bravely on the road of focusing on the treatment of all kinds of disobedienceBesides, the difficulty is the reason why you can sell it for 12 yuan!The satisfaction and happiness of steaming a basket at home is just one word: Hello, teahouse, see you in the Jianghu~There are many recipes for shrimp dumpling skin on the Internet. The main ingredients are: Chengfen, raw flour, boiled water, salt and oil.Very simple and can't understand (－－－)[Chengfen], Baidu has an explanation: wheat starch.I remember when I learned to make shrimp dumplings two years ago, I thought it was very wonderful and rare. So I dragged my mother to the market and couldn't find it. Finally, I had to rely on a magnum Bora online shopping.Later, I happened to find that the main ingredient in most of the "raw flour" ingredients bought by Shanghai supermarkets all the year round is wheat starchOK, here's the problem. Learn from the excavator[raw flour] what is it?In fact, many of my friends have asked me this question in previous posts. In fact, the truth is as follows:At the beginning, Bao took the wheat starch called "Chengfen" purchased online and mixed it with the wheat starch called "shengfen" in proportion, so you know the result_ (:3|∠)_Later, I found that: eh, there is also wheat starch written on the back of the raw flour packaging bag. Let's change it. It's you, corn starch!This is also the most popular online matchingOf course, this should have nothing to do with Bao. Anyway, I didn't spread itHabitual thinking. Anyway, if you want two starches, I'll find two for you. What else can I do_ (┐「 ε:)_ Method a steamed dumpling skin is hard to wrap, easy to dry and easy to crack. It tastes like noodles.The steamed dumpling skin made in method 2 is just as difficult to operate, but it is better than the skin made of pure wheat starch. It is easy to crack. It tastes hot, and the noodles with the same flour are not q-shaped when they are a little cooler.Recently, there was a project just making edible starch. Alas, it was suddenly found that there were many kinds of starch that could be used for cooking. The most widely used starch mainly included: wheat starch, potato starch, corn starch, sweet potato starch, cassava starch, etc.Many recipes have said that the transparency of steamed dumpling skin comes from Chengfen. However, the actual experiments show that wheat starch is the worst variety in terms of permeability and gloss except sweet potato starch (sweet potato powder is a little black, others are white).[potato starch] also known as Taibai Fen, it is the most viscous and has high permeability. It is convenient to buy. Many formulas that pay more attention to it will specifically point out that the leather is not easy to break and tastes good when it is hot.[cassava starch] it is also sticky and has high permeability. The most important thing is that this product is very! Q！ Play!Remember the pearls in pearl milk tea! That's it! Think about the taste of QQ and suck!And this product has high stability, which means that it is as cool as QQ Mengmeng!The high degree of freeze reduction means that you can't eat all the food. It's hot and cold. It's a pot of fresh vegetables!When I saw the comparison materials, I was all excited. Well, shrimp dumpling skin is the best choice. I was a little excited to do this because I was delayed for a month due to procrastination! Sure enough, it was a success! excellent!
Step 1 . Wheat starch + cassava starch (that is, the powder used to make taro balls, online shopping, very cheap, many uses, Rongbao slowly writes a post) + salt, mix and stir well.
Step 2 . Boil the water (you must cook it now, but the hot water in the water dispenser is not good), pour in the powder, quickly stir it into a dough, and then knead it into a smooth round ball with your hands. Be careful that it is hot. Add oil, lard and vegetable oil, and knead it into a non sticky skin. Pay attention to dry prevention when standby, and it is best to cover it with fresh-keeping film.
Step 3 . Prepare the filling. There are only shrimp here, the whole shrimp. There is no shrimp glue, so there is no need to add lard. If you want to have some flavor of the tea restaurant, add some sesame oil and cooked diced bamboo shoots. Other seasonings are generally seasonings for marinated shrimp. Each family has its own methods, so I won't go into details.
Step 4 . Prepare a paper towel (use kitchen paper carefully, and use ordinary paper towels here) a large knife, a clean cushion (it's best to prevent sticking, if you don't put it, you can apply some oil). Dip the paper towel in oil, wipe the knife surface to prevent sticking, and then marry a dough agent to flatten it, press the knife and compact it, which is a leather.
Step 5 . You can press it twice more to see whether it is thick or thin. After adjustment, the thickness is almost 1mm. Generally, it is convenient to press two skins on the knife surface and brush oil once.
Step 6 . Package method at will
Step 7 . The crescent moon is also very beautiful
Step 8 . Boil the card in water, put it on the pot for 5 minutes, and then come out~
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