Crystal Door Nail

Crystal Door Nail

1. Prepare materials.

2. Cover the flour with plastic wrap and place it in a steamer to cook.

3. Wash the raisins.

4. Chop the cooked peanuts with a knife (not too crushed)

5. Cut raisins into small pieces.

6. Cut the hawthorn cake into small pieces.

7. Put the chopped peanuts, raisins, and hawthorn cake in a large bowl, add a little peanut oil to the steamed flour.

8. Dump the live stuffing into a ball for later use.

9. Put cornstarch and orange flour into an empty bowl and dilute it with 80°C water to form a flour paste.

10. Then pour 100°C boiling water into the batter, stir it with chopsticks, and cook it in one go.

11. Sprinkle some starch on the chopping board to make thin noodles, and knead the hot-dough into long strips while it is hot.

12. Use a rolling pin to roll into the skin, take a kneaded filling core, and put it in the middle.

13. Wrap it into a door nail shape, and make all the embryos in turn.

14. Add water to the steamer to boil, grease the basket with oil, and put in the finished door nails. Steam on high heat for 5 minutes.

Tips:

1. Generally, the ratio of raw flour to orange flour is 3:1.

2. The ratio of peanut kernels, raisins and hawthorn cake is generally 3:2:1

3. Don't add too much water when blanching the noodles. The noodles are too soft to be stuffed.

4. The fillings must be grouped together in order to pack the crystal door nails.