I owe everyone a shrimp dumpling making method. I will share the following briefs today. The network has already written quite detailed. I will not repeat them, but the colleagues who want to do it themselves must see clearly. I would like to ask the person who has already spoken in the text. I generally don't have time to take care of your shrimp dumplings. It is a representative snack in Guangdong. It consists of one or two shrimps in a layer of clear dough, and the size is limited to one. The traditional shrimp dumplings are half-moon shaped, and the spider's belly has twelve pleats. The fillings are shrimp, meat, and bamboo shoots. Nowadays, the shrimp and shrimp dumplings are popular. High-quality and delicious shrimp dumplings must be thin and soft. If the dumplings are translucent, it is better. Shrimp should be refreshing, and there is a small amount of juice in the dumplings. It is best to have all the dumplings hot enough. Shrimp dumplings, transparent and smooth, smooth and delicious. It is the traditional beauty of Guangdong tea houses and restaurants. Cantonese people drink tea, and often come to a cage of shrimp dumplings. The superior shrimp dumplings are white as ice, thin as paper, translucent, and the meat is faintly visible. It tastes smooth and fresh, delicious and attractive. Shrimp dumplings first appeared in the tea house near the river market in the outskirts of Guangzhou. Those places are rich in fish and shrimp, and the tea master is paired with pork and bamboo shoots to make meat. At that time, the outer skin of the shrimp dumplings was made of sticky (large) rice flour, and the leather was thicker, but it was quickly spread because of the delicious taste of the fresh shrimp. The tea house in the city introduces shrimp dumplings and has been improved to become the name of Guangzhou. Shrimp dumplings are more elaborate in the production. The noodles and raw flour are made into shrimp dumplings; the shrimp dumplings are thin and translucent, and the fresh dumplings in the skin are faintly visible, resembling a comb banana. Because of its beautiful appearance, the taste is delicious, smooth and delicious, it is highly praised by diners at home and abroad. New varieties such as chicken and shrimp dumplings, crab and yellow shrimp dumplings introduced in the past decade have been favored by diners.
About Chengfen] Chengfen: Also known as Chengmian, it is made from wheat flour. First, the wheat flour is washed out of the gluten (this is the protein component in the wheat flour), and the gluten-washed pulp water is precipitated, the water is filtered, and the precipitated powder is dried and ground to be fine. The powder is smooth and white. The method of frying will be brittle. Features: It is translucent after heating, and the soft and smooth belt is cool.
Skin: 300 grams of Cheng powder, 100 grams of raw flour, appropriate amount of boiling water filling: 300 grams of raw shrimp meat, 80 grams of cooked shrimp, 100 grams of fat meat. 80 grams of lard, 100 grams of bamboo shoots. Seasoning: 15 grams of salt, 15 grams of sugar, 5 grams of sesame oil, 10 grams of MSG, a little pepper.
This kind of raw powder is generally used!
Modification of the dough: Mix the powder and the raw powder evenly and then add the hot water to boil the powder. The water here is not fixed, generally about 1:1! Just look at your personal experience, add water with a stick while stirring, and all the powders are cooked and then simmered without any raw granules! The dough can be pressed to a thickness of about 0.2 cm by a dough pressing machine, and the shape can be carved out with a round die! There is also a purlin, a picking agent, and a hot knife with a kitchen knife. This is hard technology! You can try to dust down when you press the surface! It will be dry! The pressed leather cover is covered to prevent air drying!
The preparation of fillings: fresh shrimp washed and shelled to absorb dry water and smashed into meat, and the fat meat is cut into fine grains. It is boiled with boiling water until it is freshly cooked, and then soaked with water, so that the fat is not cool and does not come out. Oil; Shrimp paste is very sticky and then slowly add ingredients such as egg white, fine bamboo shoots, starch, sesame oil, pepper, etc., stir well and put it in the refrigerator for at least one hour before use. The dough is made and the shrimp dumplings are steamed. The filling time can be used up to the day after tomorrow, and the steaming time is controlled in about 15 minutes!
Video 1 If you can't see the video, please check your mobile version! Kneading the same month
The video two lines are at least 12 pleats, and the pleats are not enough to practice! I use the dough of the flour instead of the making method. If the dough is the same, the difficulty is that the dough will cool down and it will not fold easily, so it will be cracked. Therefore, the more skilled, the better the operation, the higher the temperature, the better the crease road! Skills of quick hand! Of course, the quality of the hot dough is also very important!
That's probably it! I look forward to everyone's good hand speed! Do not pinch shrimp dumplings, you can go to practice the moon tooth dumplings first! Can check out my other recipes!
The dough should be cooked, not dried, and the dough should be thick and even. The filling should have a sticky and strong taste. There are many exercises and a lot of summing up. There is no shortcut in the middle of learning.