
原料
澄面: 800g, 玉米澱粉: 200g, 豬肉: 600g, 蝦: 500g, 馬蹄: 300g, 鹽、糖、生抽、胡椒粉、雞精: 少許, 雞油: 100g
步驟
1做餡

2切碎、蝦可一半剁泥一半切粒,口感更好

3按自己的口味來調餡

4餡調好後準備和面,澄面和玉米澱粉的比例是4:1,沸水和面,和好後放容器里蓋蓋醒5分鐘。之後再繼續和,放50克左右的動物油(豬油首選,我順手用了昨天熬的雞油)和的麵糰光滑為止。

5做圓劑子,然後用刮刀壓扁,壓的越薄越好。千萬別擀,擀不了的!

6按自己喜好的款式包,但一定不要放太多餡,同時口要封緊!

7沸水上屜蒸10分鐘,我三層屜,就多蒸了幾分鐘。

8皮薄透明好看,皮厚有嚼勁。看個人喜好哈!

9剁剁剁

10熬熬熬

11搭配自製的蘸醬,完美!

小技巧
屜上要麼用胡蘿蔔菜葉墊底、要麼就摸油,防粘。餡里也要調些豬油,口感潤些。