水晶蝦餃
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
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![[餡料]拌勻[調味]](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
1餡料拌勻調味 -
2將澄粉與冷水拌勻,用中小火邊煮邊攪拌至凝固後關火
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3取出拌入太白粉與一大匙油
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4搓成糰,用濕布蓋著
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5分成大小約15G,手上沾油捏成碗型薄片(這是我的方式)
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6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
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7捏成月牙型等水開後放入蒸約6分鐘
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8取出沾醬食用即可
![[餡料]拌勻[調味]](https://imageproxy.icook.network/resize?height=600&nocrop=true&sign=eyfIOPmYq7x29xJl0HB-I3ds_p53CA71c08EiEZVTYc&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F319292%2F87d65d72f493f137.jpg&width=800)
![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://imageproxy.icook.network/resize?height=600&nocrop=true&sign=xBuzM5F0GEUZ2Uo9xN5cz1J7AqTMqZZA5i19QwfTTvA&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F318805%2F9870a54904755e94.jpg&width=800)
![取出[沾醬]食用即可](https://imageproxy.icook.network/resize?height=600&nocrop=true&sign=cUHCFakW4H2nmTlCgUGg-JaPiAaebjws4xjmW1UkMN0&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F318808%2Fd978aeae53078c5c.jpg&width=800)
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
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