水晶蝦餃
描述
水晶蝦餃是茶樓名點,上乘蝦餃皮白如雪薄如紙,只是本人學藝不精只能做到皮白如雪,薄如紙就.......
不過鮮美內餡,搭配Q彈外皮,口感同樣很棒,下午茶點來一份吧!
食材
步驟
-
![[餡料]拌勻[調味]](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
餡料拌勻調味
-
將澄粉與冷水拌勻,用中小火邊煮邊攪拌至凝固後關火
-
取出拌入太白粉與一大匙油
-
搓成糰,用濕布蓋著
-
分成大小約15G,手上沾油捏成碗型薄片(這是我的方式)
-
或桌上抹油輕桿成片,功夫更好可用刀壓成型,包入餡料放上蝦仁
-
捏成月牙型等水開後放入蒸約6分鐘
-
取出沾醬食用即可
![[餡料]拌勻[調味]](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/319292/87d65d72f493f137.jpg)
![或桌上抹油輕桿成片,功夫更好可用刀壓成型,包入[餡料]放上蝦仁](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/318805/9870a54904755e94.jpg)
![取出[沾醬]食用即可](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/318808/d978aeae53078c5c.jpg)
小撇步
皮要用濕布蓋著保持濕潤,它的筋性較差容易破裂,如果還是太乾可加少許水或油揉勻
