Chinese Food
Crystal Bag
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Hello, everyone. I'm Xijia foodie. Do you like baozi? I like to eat steamed buns, especially those with thin skin and big filling. Today, I'll teach you to make a delicious and beautiful crystal bag with thin skin and plain filling. Generally speaking, transparent steamed buns are made by adding a certain amount of starch. However, the steamed buns made of starch will become very hard when they are cold. I only use flour to make transparent crystal bags without starch. The skin is thin and the filling is large and elastic It's good. It won't break the skin. And it won't be hard when it's cool. It's better when it's heated
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients. First, wash spinach, tomatoes, carrots and a handful of shallots and control water.
Step2:Spinach is too hot to be astringen
Step3:Flour is mixed into floccules with warm water at about 60-70 degree
Step4:And into a dough as soft as an ear lobe.
Step5:After kneading, relax the dough for 30 minute
Step6:Cut the spinach, tomato and carrot, then dry the water. Add a handful of chopped vermicelli, two scrambled eggs, chopped shallot granules and a handful of shrimp skin. This is all the ingredients of vegetarian bun.
Step7:Put the ingredients into the bowl and add a spoonful of blending oil. Put the oil first to lock the moisture of the ingredients. The taste is better when eating
Step8:Add some sesame oi
Step9:Add some oyster sauce.
Step10:Add some refined sal
Step11:Add 13 spices of Lao Wang's house and mix well. The stuffing of steamed bun is ready
Step12:The dough is loose. Do not knead directly under the long strip
Step13:Cut into small pasta and press into small round cakes with the palm of your han
Step14:Sprinkle with dry powder and roll it into a paper like bun skin. Pick up the bun skin and you can see your fingers.
Step15:Put a proper amount of stuffing on the package, tighten it in a circle and make it into a bu
Step16:The steamed buns are ready to germinate and wait for the water to boil and steam
Step17:Open the steamer water into the drawer. Brush a layer of oil on the drawer in advance and then put the steamed bun embryo on it. Steam for 10 minutes.
Step18:It's crystal clear. You can see the stuffing inside.
Step19:The steamed bun with thin skin and big stuffing is delicious
Cooking tips:Tip 1. Explain that this steamed bun is not a dough. So use a little hot water and a little soft dough. The steamed bun will not harden. 2. The dough should be relaxed. In order to avoid gluten, do not knead it. Just make the bun skin directly. 3. There are skills to add vegetables and seasonings to the stuffing of steamed buns.
