The steps for making crystal dumpling flour are as follows: Pour the flour and cornstarch into a basin, and then blanch them in boiling water.
Don't use your hands. While you are getting boiling water, use chopsticks to quickly break up the mixture and stir it into a flocculent state.
After the temperature has cooled down, knead the dough with your hands and let it rest for about half an hour (because it is hot dough, it does not need to rest for too long).
Then add a little lard and knead evenly.
Finally, roll it into dumpling skins, and the rest is to make dumplings.
Note: If you use this method to knead the dough, the final dumplings will become translucent after steaming, which are crystal dumplings.
It looks good, but you have to eat it in time.
Because the protein content in Chengfen is extremely low, its toughness is very poor.
The skin will crack easily when exposed to the wind, and will become hard when cooled, so crystal dumplings can only be eaten while they are hot.
Many people don't know what Chengfen is. In fact, many people have made it with their own hands in their daily lives.
Many people like to eat cold skin in summer, and gluten is used as an ingredient.
The method of making gluten is to knead a ball of dough, wash it in water, and the remaining ball is steamed to become gluten.
The remaining pulp water in the basin will become powder after drying.