Crystal Shrimp Dumpling
1.
Wheat starch + tapioca starch (it is the flour for making taro balls, bought online, very cheap and useful, Rong Bao writes posts slowly) + salt, mix well and mix well.
2.
Boil the water (must be freshly boiled, the hot water in the water dispenser is not good), pour in the powder, quickly stir it into a dough, then knead it into a smooth dough with your hands, be careful to scald your hands, add oil, lard oil, and knead it into The non-sticky leather is ok. Take care to prevent it from drying out when you reserve it, and it's best to cover it with plastic wrap.
3.
Prepare the stuffing. There are only prawns here, the whole prawns. You don’t need shrimp glue, so you don’t need to add lard. If you want to order the flavor of a tea restaurant, add some sesame oil and cooked bamboo shoots. The other seasonings are the general seasonings for marinated shrimps. Each company has its own methods, so I won’t go into details. La.
4.
Prepare a piece of paper towel (use kitchen paper for more elegant, but I use ordinary paper towels here), a large knife, a clean mat (it is best to prevent sticking, you can apply some oil if you don’t put it), soak the paper towel in oil, and put the knife on the surface. Wipe it to prevent stickiness, then use a dough agent to squeeze it, press the knife to compact it, and it's just a piece of leather.
5.
You can press it twice more, if it is thicker or thinner, adjust it, and the thickness is about 1mm. Generally, it is convenient to press two leathers on the knife surface and brush the oil once.
6.
Random package
7.
Crescent is also beautiful
8.
The water burns the card, and it is out of the pot in 5 minutes~
Tips:
It is said that there are many flying shrimp dumplings on the Internet. Regardless of the various water ratios, the main ingredients are: clear powder, corn starch, boiled water, salt, and oil.
Very simple and incomprehensible (－︿－)
【Chengfen】, Baidu has an explanation: wheat starch.
I remember that when I was learning to make shrimp dumplings two years ago, I felt that the thing was very strange and rare, so I dragged my mother to the market and couldn't find it. In the end, I could only rely on Wanneng to buy it online.
Later, I accidentally discovered that the main ingredient written in the ingredient list of most of the "starch flour" bought in Shanghai supermarkets all the year round is wheat starch...
Okay, here comes the problem, learn to excavate (cross out, this stem is too old!)
[Raw flour] What is it?
This question has actually been asked by my friends in many previous posts. In fact, the truth is this:
At first, Bao took the wheat starch called "Chengfen" purchased online, and added the wheat starch called "Nengfen" at home according to the proportion, so you know_(:3|∠)_
Later I found out: Hey, the back of the cornstarch packaging bag actually wrote wheat starch, so let's change it, it's you, cornstarch!
This is also the most popular ratio on the Internet...
Of course, this should have nothing to do with Bao. Anyway, it’s not my habitual thinking. Anyway, if your prescription requires two starches, I’ll find two for you. What can I do? (┐「ε:)_
The steamed dumpling wrapper made by method one is difficult to wrap, it is easy to dry and cracks, and it tastes like noodles.
The steamed dumpling skin made by method 2 is equally difficult to handle, but the skin is better than pure wheat starch, and it is easy to crack. It tastes hot, and it is slightly cooler than floury noodles.
Recently, a project happened to be edible starch. Hey, I suddenly discovered that there are many kinds of starches that can be used for cooking. The most widely used ones are: wheat starch, potato starch, corn starch, sweet potato starch, tapioca starch, and so on.
Many recipes have said before that the transparency of steamed dumpling wrappers originates from orange powder. However, actual experiments show that wheat starch is the variety with the worst transparency and gloss except for sweet potato starch (sweet potato flour is a bit black, and the others are white).
【Potato Starch】Also called Taibai fen, it is the most viscous, highly transparent, and easy to buy. Many elaborate recipes will specifically point out that using this is not easy to break the skin, and it tastes delicious when hot.
【Tapioca Starch】The same stickiness and high permeability, the most important thing is that this product is very good! Q! bomb!
Remember the pearls in bubble tea! This is it! Recall the taste of QQ da, take a breath of saliva!
And the stability of this product is high, which means it's as cold as QQ Da Meng Meng Da!
Frozen has a high degree of reduction, which means that it will become a pot of fresh vegetables after being frozen and hot!
When I saw the comparison information, I was very excited. Shrimp dumplings are the best choice, because the procrastination has been delayed for a month, I still feel a little excited to do this in retrospect! Sure enough, it was a success! Great!
