Chai Kuih (Crystal Dumplings) with Jimaca & Chives Filling 🥟 水晶菜粿，沙葛粿和韭菜粿的詳細做法 [My Lovely Recipes] скачать в хорошем качестве

Chai Kuih (Crystal Dumplings) with Jimaca & Chives Filling 🥟 水晶菜粿，沙葛粿和韭菜粿的詳細做法 [My Lovely Recipes]

The hardest part of making Chai Kuih is the dumpling skin and dough. It will become very sticky if put more water. If you have experience in making dumplings, then this is not hard for you to make a beautiful crystal dumplings. Just need a few practice and patience If you are first time on making dumplings. I have seen Li Ziqi steaming cakes with mulberry leaves before. Inspired by her, we also tried steaming Chai Kuih with mulberry leaves this time. Letting the Chai Kueh taste a bit more scent of mulberry can help reduce the greasy feeling, on the one hand, it can also reduce the waste of disposable baking paper. 🖨️ Print This Recipe or Adjust Serving Size : https://bit.ly/32DqWha 🔪 Preparation Time: 1 hour 🍲 Cooking Time: 20 Minutes 🍽️ Quantity: 26 pieces 🌱 INGREDIENTS 🥟 Crystal Skin Dough -150g Wheat Starch -90g Tapioca Starch -330ml Boiling Water -0.5tsp Salt -2tbsp Cooking Oil 🧄 Garlic Oil 2cloves Minced Garlic 2tbsp Cooking Oil 🌰 Jicama Filling -220g Shred Jicama -40g Shred Carrot -3cloves Minced Garlic -15g Dried Shrimps -1tbsp Cooking Oil -1tbsp Oyster Sauce -0.25tsp Sugar -Some Pepper -80ml Water（Soaked dried shrimps） 🥬 Chives Filling -160g Chives -3cloves Minced Garlic -15g Dried Shrimps -1tbsp Cooking Oil -1tsp Oyster Sauce -0.25tsp Sugar -Some Pepper 👩‍🍳INSTRUCTIONS: 🥬Filling 1. Soak dried shrimps for 1 hours, dry and minced it. 2. Jicama and carrot peel skin and shred. 3. Cut chives into small pieces. 4. Sauté minced garlic oil and set aside. 5. Sauté all minced dried shrimps and garlic. 6. Separate half portion into chives. Adding oyster sauce, sugar and ground pepper. Mix well and set aside. 7. Adding shred jicama and carrot into pan mix with sauté garlic and dried shrimps, seasoning with oyster sauce, sugar, ground pepper and soaked dried shrimps water. Stir fry until the water has evaporated then set aside. 🥟 Crystal dumpling 1. Shift wheat starch and tapioca flour, then add in salt. 2. Pour boiling water and stir well. 3. Add in oil and stir until the dough absorbs oil. 4. Wait until the dough cold down knead the dough with hand until smooth. 5. Cover the dough with wet fabric and let it rest for 10 minutes. 6. Divide the dough into 26 pieces, each of it around 21g. 7. Flatten the dough and roll the edges until thin. 8. Put in fillings fold and pinch the edges together then pleat up the edges neatly and decoratively. 9. Put a piece of baking paper or apply a layer of oil to avoid sticky, then put in crystal dumpling 10. After water boiling, steam with high heat for 10 minutes. 11. After steamed, apply garlic oil on each crystal dumpling while it still warm. 💡Tips : 1. Must use boiling water, otherwise the dough cannot be formed. 2. Dried shrimp is an important ingredient of this dish, so you need to choose good dried shrimp. We use Perak Tanjung Piandang's dried shrimp. 3. After filling and shaping, you can keep in refrigerate. Just steam it when you want to eat. If you like this video, please click 👍 and share with your friends. Also please subscribe our channel and turn on the notification bell to receive more lovely ASMR cooking video updates. -------- 製作水晶菜粿最難的部分是水晶皮和麵團。水份過多就會造成麵團很粘很軟，要包餡料時會很粘手也很難掌握。如果你有包餃子的經驗，包菜粿就難不倒你啦。如果是新手的話，多一點耐心和練習就能包出美美的水晶菜粿啦！ 之前看過李子柒用桑葉蒸糕點，受她啟發我們這次也試試用桑葉蒸菜粿。讓菜粿吃起來多了一股清幽桑香味兒能幫助減少油膩感，一方面也可以減少浪費一次性使用烘培紙可謂一舉兩得。 🖨️打印這食譜或調整食譜的份量 : https://bit.ly/2Cn1q57 🔪 準備時間 ：1小時 🍲 烹飪時間 ：20分鐘 🍽️ 份量 ：26粒 🌱 食材 🥟 水晶皮 -150克 澄粉 -90克 木薯粉 -330毫升 滾水 -0.5茶匙 鹽 -2湯匙 食油 🧄 蒜頭油 2瓣 蒜米 2湯匙 食油 🌰 沙葛內陷 （大約13份） -220克 沙葛絲 -40克 蘿蔔絲 -3瓣 蒜米 -15克 蝦米 -1湯匙 食油 -1湯匙 蠔油 -0.25茶匙 糖 -適量 胡椒粉 -80毫升 清水（浸泡蝦米） 🥬 韭菜餡料 （大約13份） -160克 韭菜 -3瓣 蒜米 -15克 蝦米 -1湯匙 食油 -1湯匙 蠔油 -0.25茶匙 糖 -適量 胡椒粉 👩‍🍳做法： 🥬餡料 1. 蝦米浸泡1個小時，瀝乾、切碎備用。 2. 沙葛和蘿蔔削皮刨絲。 3. 韭菜切小段。 4. 炸香蒜頭油備用。 5. 熱鍋下油，將「沙葛餡料」和「韭菜餡料」的蝦米和蒜米一起炒香。 6. 把炒香的蝦米蒜米分一半加入韭菜中，再加入蠔油、糖和胡椒粉，攪拌均勻備用。 7. 把沙葛絲和蘿蔔絲加入鍋中（還剩餘一半的蝦米蒜米），加入蠔油、糖、胡椒粉和浸泡蝦米的水。炒至收水，放涼備用。 🥟 水晶皮 1. 將澄粉和木薯粉過篩，加入鹽。 2. 倒入滾水，用器具攪拌至均勻。 3. 加入油，攪拌至油被吸收。 4. 等麵團沒有這樣熱後再用手揉成表面光滑麵團。 5. 用布蓋好，放涼休面10分鐘。 6. 把麵團分成26份，每份大約21克。 7. 將小麵團壓平和擀薄。 8. 放入餡料包好。 9. 在蒸鍋裡放上烤紙或抹上一層油，才放上包好的菜粿，這樣才不會粘鍋。 10. 水煮滾後，大火蒸10分鐘。 11. 蒸好後，乘熱在每一粒菜粿抹上蒜頭油和蒜米酥。 💡小貼士 1. 滾水一定要滾哦，不然麵團無法成型。 2. 蝦米是重要的食材，所以要選用好的蝦米菜粿才會好吃。我們買的是霹靂漁村角頭蝦米。 3. 包好餡料後可以冷藏起來，想吃的時候蒸熟就可以吃了。 如果你喜欢我们分享的食譜影片，请点赞 👍和分享给你的朋友圈。 还有别忘记订阅我们的频道哦，我们定时分享的疗愈系的饮料/食谱影片。 #MyLovelyRecipes #CookingASMR #ShotByMi #DimSum 🎼 Music ------------------------ Music: Asian Piano Sentimental Music by ‪@OrangeHead‬ Listen:    • Asian Piano Sentimental Background Mu...   ---------------------------------------- 📷 Camera Equipment-------------- ‪@xiaomi‬ Mi9 Apexel 85mm Portrait Lens Boya MM1 Microphone Ulanzi TT20 Table Tripod Shot by ‪@Filmicpro‬ Edited by Adobe Premiere Pro --------------------------------------------------- ❤ Follow Us: Website : https://www.mylovelyrecipes.com/ Facebook :   / my.lovelyrecipes   Instagram :   / my.lovelyrecipes