Ingredients
Main ingredients
Cheng powder
120g
Corn starch
40g
Shrimp
150g
Accessories
Lard
5g
Boiling water
160g
Pork mince
20g
Lotus root dices
20g
Cooking wine
10ml
Light soy sauce
5ml
Salt
3g
Sugar< /p>
3g
White pepper
A little
Steps
1. Prepare shrimps, remove gluten and wash them
2. Chop half of the shrimp into puree, cut half of the shrimp into small pieces, cut the lotus root into small cubes, and prepare minced pork
3. Remove the corn starch and starch , lard, boiling water, and all the ingredients mentioned in the filling are poured into a bowl
4. Use chopsticks to stir continuously to mix thoroughly. Add an appropriate amount of water, about 5ml, and continue to stir thoroughly
5. Weigh the corn starch and corn starch
6. Pour in boiling water, stir with chopsticks while pouring, cool until it is not hot, then knead evenly, then add lard and knead evenly< /p>
7. Divide the flour dough into small balls of about 25g (I use a 50g mooncake mold)
8. Roll the small balls into sheets and add the filling Material, close the mouth
9. Use the mold to press out the shape
10. Repeat the operation to make all the mooncakes
11. Put the steamer on the fire 15- About 20 minutes
12. Wait until the crystal skin becomes transparent and you can see the color of the shrimp meat inside. The specific time depends on the size and thickness of the mooncake
Tips
Making crystal shrimp mooncakes is similar to making crystal shrimp dumplings. I can't talk about my experience because I'm not very good at it. I can talk about my experience of failure.
The main thing is to make fillings and dough. Making fillings is very simple. Make part of the shrimp into shrimp paste, cut part of it into large pieces of diced shrimp, and mix in some minced pork. The pork is best with Get some fat so it tastes better. Gugugu added some diced lotus root to the filling, which makes it crispy and more textured. When water chestnuts are available in season, you can add some water chestnuts instead of lotus roots.
There are many things to pay attention to when making dough. The ingredients of dough include starch powder, corn starch and lard. The ratio of corn starch to corn starch is about 3:1. Adding some lard in it will make it more fragrant and make the dough more pliable and easier to handle. First prepare the starch and pour it into a bowl, then prepare hot boiling water with a similar proportion to the starch. Note that it must be scalding hot water. Pour it into the starch and stir it with chopsticks while pouring. It will turn into a snowflake shape and the color will become transparent. Then knead it evenly with your hands. After kneading it, add a small spoonful of lard and continue kneading until the dough is smooth and smooth.
When rolling out the dough, don’t blindly pursue the effect and roll it too thin. The embossing will be easy to break after wrapping. I have seen on TV that the skin of crystal shrimp dumplings is flattened by turning 180 degrees with a knife. It seems that this kind of thing is a bit difficult. Let's use a rolling pin to roll it. This technical issue still requires more practice. If it is absolutely necessary and cannot be repaired, you can put a patch on the broken area and then press it again, but this will make the skin uneven, but if there is a leak, you have to make do with it.