If you don t knead the dough and don t mix the dough, how to make a crystal bag?

Ordinary buns give people the feeling that they are very fluffy and relatively soft. It is different with crystal buns, whether the crystal buns are eaten after stewing or steaming, they are relatively chewy, and it tastes very weak, mainly because the main material of the crystal bun is glutinous rice. The main ingredients needed for ordinary steamed buns are flour and starch.

But there are also many people who know that it is difficult for us to make the transparent, soft and elastic effect in the hotel when we usually make our own crystal bags.

There are some similarities between the practice of crystal buns and dumplings, the former is characterized by crystal clear, the filling wrapped in it is clearly visible, the latter is more ordinary, but it will be more diverse in appearance, the biggest difference between them is only the different raw materials selected for the skin, the former is used crystal skin, the latter is dumpling skin, as for what filling, the two can be universal.

Under normal circumstances, we have to knead the dough, mix the dough, and ferment the buns, and it takes an hour or two to make the buns, which is so complicated to think about, and it is not as convenient as buying them from the bun shop. Today I would like to share with you a simple and quick way to do this without kneading the dough and not mixing the dough with crystal clear crystal buns. See below for details.

Prepare 250g of large dumpling wrappers, a handful of leeks, a handful of fungus, two eggs, one rice vermicelli, salt, light soy sauce, oyster sauce, and chicken essence. Wash and chop the leeks, put an appropriate amount of oil in a pot and stir evenly for later use, chop the fungus, soak the rice noodles in water, and fry the eggs into broken eggs. Put the fungus rice flour and egg crushed together into the leek pot, add two spoons of light soy sauce, two spoons of oyster sauce, an appropriate amount of chicken essence, thirteen spices, salt, and stir well, so that the filling is ready.

Wrap the filling in a large dumpling wrapper and shape it to your liking. Put them in the frying pan one by one and line up. Brush the bottom of the pot with a layer of oil before putting the finished buns.

Put an appropriate amount of water in the pot, cover the pot and simmer for 20 minutes, sprinkle with chopped green onions, and a pot of crystal buns full of leek fragrance is ready.

Add light soy sauce, five-spice powder, cooking wine, salt, minced ginger and chopped green onion to the minced meat and stir well, blanch the leeks and cut them into sections and wrap them in sesame oil, stir them together with the minced meat, wrap them in the dumpling skin, seal them and steam them in the pot.

Prepare your favorite fillings for later use. The dumpling wrappers bought at the market are rolled out into a transparent shape, wrapped with the filling prepared by yourself, and steamed in a pot with boiling water. The crystal bags that do this do not need to be kneaded or kneaded, and they are all crystal clear.

You can use milk, and then you can put some crystal powder in it, and the noodles will be particularly crystal clear and very beautiful.

You can find a professional school, visit it, and consult a professional teacher.

Crystal steamed buns, the skin looks crystal clear, soft and glutinous to eat, the filling inside is very rich, and the taste level is particularly good. So when making crystal steamed buns, how to make noodles to ensure that it is crystal clear? Let's share the specific method with you.

First of all, we have to prepare glutinous rice flour and corn starch, of which glutinous rice flour is twice as much as corn starch, we prepare a basin, put two kinds of flour into the basin, with warm water and noodles, the water can not be poured at one time, but need to be added a little bit, we pour it on one side, we have to use chopsticks to stir the flour into a dough wadding, if the glutinous rice flour will stick to the basin, we can pour an appropriate amount of corn oil into the basin, because the glutinous rice flour is not easy to sticky, may not be very clumpy, then we can add cornstarch in moderation to increase the viscosity. We mix the dough into a dough, to knead as much as possible, we attach a piece of plastic wrap to the dough, and let it rise for about ten minutes, until we press a pit, so that the dough of the crystal steamed bun is reconciled. It should be noted here that hot water cannot be put in it, otherwise the glutinous rice flour will not form a dough.

We prepare the filling of the crystal steamed bun, you can put some brightly colored vegetables, such as diced carrots, pea grains, corn kernels, chopped fungus, red and green pepper blocks, diced tofu, leek pieces, shredded eggs, etc., of course, meat and vegetable matching, we can also prepare some diced pork, put vegetables and meat in a basin, sprinkle with an appropriate amount of salt, five-spice powder, chicken essence and monosodium glutamate, pour some soy sauce, we will adjust the filling, stir evenly with chopsticks, if you don't know the saltiness, you can scoop out a spoonful and taste it. Put the filling aside and simmer slightly, then put the proofed dough on the cutting board and roll it into a long strip, then cut the dough into a little bigger than the dumpling dough, sprinkle some dry flour on the dough, roll it into a pancake, it doesn't have to be too thin, otherwise it will leak when wrapping the filling, we put the filling on the dough and wrap it into a bun shape. Boil the water, put the crystal steaming bun on the cage drawer, and steam it for 15 minutes on medium heat, the time should not be too long, otherwise the crystal skin will be soft and collapsed, and it will not stand up.

When eating crystal steamed buns, with some seafood soy sauce and Guiting Vinegar, soft and glutinous crystal skin, with rich fillings, it tastes very good.

It is necessary to prepare 220 grams of clear noodles and corn starch, boil boiling water, lard, boil in water, add clear noodles, stir evenly, and let cool, so that the noodles can be crystal clear and pure; Use a rolling pin to make noodles, add water while making them, roll them out and make a dough, and knead them into a small agent.

Corn starch should be used to make it, pay attention to the steps of production, make the skin thinner and tremble, and the crystal steamed bun produced in this way is crystal clear and clear. You can use warm water to mix the dough, be sure to ensure the strength of the dough, and control the kneading strength.

If you want to make the rising ant digging crystal clear, first of all, the dough must be rolled out a little thinner. The filling must be fragrant, and it can be boiled for 20 minutes The ratio of water to yeast powder is 1:2, and then roll out the dough with a noisy rolling pin.