How do you make crystal buns? The practice of crystal bun skin

How to make crystal dumplings? 300 grams of water, 300 grams of sugar, 300 grams of white powder, boil evenly, pour out and dry, buckle out the dumpling skin, buckle out the dumpling skin, and wrap the fruit you like to eat.

Crystal dumpling making tutorial.

Put the tenderloin, shrimp, and chives into a food processor and puree the meat, take it out, add a little salt, light soy sauce, oil, and sesame oil and stir in one direction.

First prepare, chop the leeks, beat three eggs into the empty bowl, beat the eggs, pour the eggs into the hot oil in the pot and cook them, then chop them with a knife, put the chopped eggs into the leeks, and then pour the noodles soaked in advance, add 12 spices of salt chicken essence, oyster sauce, add a spoonful of light soy sauce, then stir well, prepare the dumpling skin, roll it out into a thin transparent shape, and then wrap it in the shape of your favorite type, after all are wrapped, on the electric cake, scatter the oil, put on the small buns, fry until the bottom is slightly yellow, pour in water starch, Cover and steam for 15 minutes, before leaving the pot, scatter chopped green onions and sesame seeds, so that it is ready, crystal buns, super delicious.

1.Pour the cornstarch into a basin, add 1 bowl of boiling water, stir with chopsticks while adding, and stir until there is no dry powder.

2. When the cornstarch is not hot, knead it into a smooth dough, cover it with plastic wrap and let it rise for 30 minutes.

3. Wash the chrysanthemum leaves, chop them, and put them in a pot for later use.

4. Scramble the eggs, chop them with a spatula, put them in the chrysanthemum leaves, add salt, pepper and light soy sauce and stir well.

5. Roll the awakened dough into long strips and cut it into 25 small pieces of equal size.

6. Sprinkle dry powder on the cutting board and roll out the small agent into a round dough sheet.

7. Take a dough sheet, put in an appropriate amount of filling, slowly wrap it from one end to make it look like a bun.

8. Put the finished buns into the steamer and steam them for 2 minutes on high heat.

The practice of crystal buns.

Step 1

Weigh the flour first, and calculate the amount of each concomitant material.

Step 1

Weighing steamed bun baking powder: the amount of steamed bun aluminum-free special baking powder is: 1-2% (in terms of flour), and the general normal amount is increased or decreased according to the situation and temperature.

1) When the temperature is high in summer, the usage amount is. The normal amount of use in summer is, and if the dough is too fast, the amount can be lowered.

2) When the temperature is low in winter, the usage amount is generally the maximum amount used.

Step 1

Weigh the yeast. Step 1

Pour the aluminum-free baking powder for steamed buns into the flour.

Step 1

Mix baking powder and flour evenly, and remember not to dissolve the baking powder in water.

Step 1

Before using the yeast, it is best to dissolve it in warm water (30-40 degrees) and leave it for a few minutes to allow the yeast to fully activate, so that the effect of the dough is better.

Step 1

Add yeast water. Step 1

and noodles. Step 1

and dough to form a dough with a smooth surface.

Step 1

Static fermentation, the best conditions for general dough fermentation are: the temperature is 33-35; Humidity is 75-85%; The fermentation time is 30-40 minutes, and the actual dough only needs to be kept warm.

Step 1

Generally, the volume of the dough is about 1 times larger than the original dough after it is ready.

Step 1

The interior is honeycomb-shaped.

Step 1

Once the dough is ready, it can be kneaded into strips.

Step 1

Shape into pieces of dough of the right size.

Step 1

Roll out this cherry letter.

Step 1

Stuffing. Step 1

Steamed. Step 1

As long as you use aluminum-free baking powder for steamed buns, it is easy to steam white and fluffy buns!

The crystal bun is due to its crystal clear appearance, and the filling is faintly visible, so it will be called the crystal bun, and the crystal bun.

The filling is actually the same as the general bun, but the skin of the baopei calendar is completely different, and the unique place of the crystal bun is also there.

The reason why its bun skin is crystal clear and as thin as cotton paper is mainly the perfect combination of flour and starch.

Steps:

Ingredient. 225 grams.

Pork macro oil 6 grams.

Cornstarch 35 grams.

400 grams of boiling water.

Method: 1. Mix the clear noodles and corn starch evenly.

2. Boil 400 grams of water in a pot, pour in the mixed flour, stir well with chopsticks, and let cool.

3. Knead the blanched dough into a smooth dough, add lard and knead well.

4. Knead the dough well.

5. Roll into dumplings.

6. Roll out into a thin skin.

7. In this way, a transparent crystal bun skin will be made.

Ingredients: 150 grams of high-gluten flour, 80 grams of warm water.

Excipients: 1 tomato, 1 carrot, 200 grams of spinach, 30 grams of vermicelli, 2 eggs, 28 grams of chives, 10 grams of shrimp skin, 5 grams of salt, 5 grams of oyster sauce, 10 grams of cooking oil, 5 grams of sesame oil.

Specific steps: 1. Prepare the ingredients, first wash the spinach, tomatoes, carrots, and a handful of chives to control the water and set aside.

2. Blanch the spinach in boiling water.

3. Mix the flour with warm water of about 60 or 70 degrees to form a dough as soft as an earlobe.

4. Relax the dough for 30 minutes.

5. Cut the spinach, tomatoes, and carrots, then dry the water, add a handful of chopped vermicelli, two scrambled eggs, chopped chives and a handful of shrimp skin, which is all the ingredients for vegetarian buns.

6. Put the ingredients in a bowl, add a spoonful of blending oil and mix well.

7. Add an appropriate amount of sesame oil.

8. Add an appropriate amount of oyster sauce.

9. Add an appropriate amount of oil and salt.

10. Add 13 spices and mix well.

11. The dough is loose and should not be kneaded directly into long strips.

12. Cut into small dough and press it into small round cakes with the palm of your hand.

13. Roll out the bun skin like paper, and you can see your fingers when you pick up the bun skin.

14. Wrap an appropriate amount of bun filling and tighten it into a bun.

15. The raw embryo of the finished buns waits for the water to boil and steames in the pot.

16. Open the steamer water into the cage drawer, brush a layer of oil on the cage drawer in advance, then put the bun embryo on it, and steam it over high heat for 10 minutes.

17. Crystal bun finished picture.

It is made of shrimp dumpling powder and boiling water. Here's how:

The ingredients that need to be prepared in advance include: 260 grams of shrimp dumpling powder, 200 grams of boiling water, appropriate amount of shrimp, 100 grams of pork, appropriate amount of carrots, appropriate amount of celery stalks, appropriate amount of oil, and appropriate amount of salt.

1. Prepare the materials first.

2. Add the prepared shrimp dumpling powder and boiling water to the bowl, stir well with chopsticks 3. Knead the dough with your hands and let it stand for a while.

4. Take out the shrimp and set aside.

5. Chop the pork and set it aside for later use.

6. Then cut the carrots and celery stalks, put them together with minced meat, shrimp cubes, oil and salt, and mix well with chopsticks.

7. Roll the dough into long strips and cut well.

8. Roll out the agent thinly.

9. Put the filling and wrap it.

10. Brush the oil on the steaming plate, as shown in the figure below.

11. Start steaming over high heat.

12. Take it out after steaming and it's done.

The crystal bun skin is made of shrimp dumpling powder and mixed with boiling water. Here's how:

Ingredients: 260 grams of shrimp dumpling powder, 200 grams of boiling water, appropriate amount of shrimp, 100 grams of pork, appropriate amount of carrots, appropriate amount of celery stalks, appropriate amount of oil, appropriate amount of salt.

1. The first step is to prepare all the ingredients and set them aside.

2. Then pour the shrimp dumpling powder and boiling water into a bowl and mix well.

3. Knead into a piece of dough and set aside for 30 minutes.

4. Then cut the shrimp into sections and put them in a bowl.

5. Use a kitchen knife to chop the pork into minced pieces and chop some of them.

6. Then use a knife to cut the carrots and celery stalks into cubes, stir well with minced pork, shrimp, oil and salt, and set aside for later use.

7. Knead the dough into a long strip and cut it into evenly sized pieces with a knife.

8. Use a rolling pin to roll into thin slices.

9. Put on the adjusted filling and wrap it.

10. Then use a brush to brush the oil on the steaming plate.

11. Cover and steam.

12. After steaming, you can take it out, so that it can be eaten.

1. Recipe Ingredients: 1 part of potato starch, 2 parts of wheat starch.

2. Steps.

1) Put 1 part potato starch and 2 parts wheat starch into a pot and mix well;

2) Pour in boiling water, pour while stirring, then mix the dough evenly, the ratio of water to flour is 3:, and then use the ordinary square L-A-W operation to make crystal dumpling skin. After wrapping the filling with crystal dumpling skin, cook it according to the regular recipe L-A-W to make crystal dumplings.

Two: Crystal buns:

1) Ingredients: 100 grams of green onion, 25 grams of sesame oil, monosodium glutamate. 500 grams of flour, 15o grams of lard, 150 grams of cooked ham.

2) Crystal dumpling making steps:

1.Chop the ham and put it in a utensil, and mix the chopped green onion with sesame oil and monosodium glutamate to form a filling with the ham.

2.Pour 250 grams of flour on the cutting board, add 125 grams of lard, mix well, and knead into dry puff pastry.

3.Pour the remaining flour on the cutting board, cut the pit, add 25 grams of lard, 150 grams of warm water, and form a dough with water and oil, and let it go slightly.

4。Wrap the dry puff pastry into the water and oil dough, press it flattened slightly, roll out the rectangular dough sheet, roll it into a cylinder from top to bottom, cut out 3 dough agents per 50 grams, and set aside.

5.Press the dough into a round skin with a slightly thicker middle and thinner edges. After that, put the stuffing in the left hand and the right hand, knead it into dumplings, and then knead the edges into a twisted rope shape. 6.When the oil in the pot is boiled to five ripe, put it in the pot one by one, fry it with a simmer, and see that the dumplings float up and are golden brown and cooked.

1.250g of flour, 80g of mung bean flour, appropriate amount of boiling water, 25ml of lard, 2 grams of salt, 2 grams of yeast, mix well and open.

2.Add yeast and wake up for another 30 minutes, divide the dosage and roll the skin. Steamed out over high heat, the skin should be rolled out a little thinner, and there will be a thicker one.

Mix the noodles with clear noodles, cornstarch 2:1, and add a little salt

Blanch the dough with boiling water, make it into a ball, cool it a little bit, then add a little lard and noodles.

Roll it into a round skin, isn't it a crystal bag, you can also use fine powder and corn starch, starch, and a little rich powder to add water to knead the noodles thoroughly, cover them with a damp cloth and place them for a while to make the noodles wake up, and then stick them into a leather bag, put the filling, and steam them on high heat. The dumpling wrapper is transparent.

The preparation and recipe of crystal buns are as follows:

Ingredients: 250g wheat flour, 80g starch, shiitake mushrooms, ginger, pig's head, cooking wine, light soy sauce, salt and appropriate amount of boiling water.

Method: 1. Adjust the meat filling.

Wash and chop the pork and shiitake mushrooms respectively, pour them into a basin, then put in a few slices of ginger, pour in an appropriate amount of light soy sauce, cooking wine and salt, stir all well, let it marinate for 20 minutes, pour out the marinated juice after marinating, pick out the ginger slices and throw them away, then pour in a little water and mix well for later use.

2. Make crystal bun skin.

Take another clean basin and pour wheat flour and starch, then pour about 350 ml of boiling water, blanch the dough while it is hot and knead it into a dough, no need to ferment it in the future, directly knead it into long strips, divide it into small agents, and roll it out in turn and wrap it with the filling, that is, it is best to roll out a dough, wrap a bun, and pack the wrapped bun in a fresh-keeping bag.

3. Steam the crystal buns.

Brush the steamer with a thin layer of vegetable oil, then put the prepared crystal buns on it, boil the water in the steamer, and steam it on high heat for 12-15 minutes.

Tips: To use Hai Wei Li steamed bun baking powder, the amount of water added to the noodles should be appropriately increased, generally about 3% more water. The national standard stipulates that from July 1, 2014, it is forbidden to use aluminum-containing baking powder containing alum in steamed buns.

According to the national standards, it is illegal to use aluminum-containing baking powder in steamed buns, and it is recommended that steamed bun processors should carefully choose aluminum-containing baking powder to avoid bringing risks to their own operations!

Crystal buns are not only delicious, but also very beautiful, it can be said that the color and flavor are good, if you want to wrap into crystal buns, the practice of crystal bun skin must be understood.

Method 1: The skin of the crystal bun is put into water with wheat starch, and stirred while brewing with boiling water, so that it can be scalded into a transparent appearance and can be wrapped in the appearance of a crystal bun. Not only does it taste good, but it also looks very good. Making the dough:

Pour the wheat starch into the basin, boil the boiling water, flush it into the wheat starch basin, stir with chopsticks while washing, and mix well, and blanch the powder into a transparent shape. After a little cooling, it is made into a foreskin.

Method 2 main ingredients: 1 part of potato starch and 2 parts of wheat starch.

Steps: Put 1 part potato starch and 2 parts wheat starch into a pot and mix well; Pour in boiling water, pour while stirring, then mix the dough evenly, the ratio of water to flour, and then operate with the ordinary method to make crystal dumpling skin.

Ingredients: 450 grams of refined flour, 50 grams of fermented noodles, 100 grams of lard, 200 grams of rock sugar and sugar, and an appropriate amount of alkali.

How to make a crystal bag:

1. Put the flour and 50 grams of water into the leavened flour and water, mix well, cover with a clean cloth and make a simmer.

2. Remove the oil skin from the lard and cut it into small cubes. Smash the rock sugar into crumbs, put it in a bowl, add diced pork fat and 150 grams of sugar and mix it together to form a crystal sugar filling.

3. Knead the good dough with 50 grams of alkali and white field sugar, knead the strips, knead them into 10 dough agents, sprinkle a little pavement, pat them one by one into a round skin letter or, wrap 45 grams of crystal sugar filling, make 10 crystal bags, cover them with dry cloth and let them eat for a while.

4. Put the cage drawer on the pot of boiling water, and when the gas is sufficient, put the good bag into the cage drawer and steam for 10 minutes, and it is ready to mature.

Essentials of production. 1. The crystal sugar filling cannot dissolve the rock sugar;

2. The dough is slightly harder, and it should be covered with a dry cloth after wrapping;

3. When steaming, put it on the cage drawer to burn enough gas, and then put the crystal bag, and steam it quickly with a strong fire to avoid the rock sugar from dissolving.