155. 最详细的讲解，让您在家复刻饭店口味的传统点心-香菇鲜笋糯米烧麦 GLUTINOUS RICE SIUMAI скачать в хорошем качестве

155. 最详细的讲解，让您在家复刻饭店口味的传统点心-香菇鲜笋糯米烧麦 GLUTINOUS RICE SIUMAI

糯米烧麦一直都是我从小吃到大特别喜欢的传统点心之一。小的时候不喜欢吃包子，总觉得包子的皮太厚，馅不够多，因为糯米烧麦的皮特别薄而成了心头好。长大后才知道，这两种点心的皮是完全不同的制作过程。现在吃烧麦不仅看重面皮的口感，同时对馅料的制作也要求颇多。香菇糯米笋是比较经典的口味，如果加点松子在里面就可以做成家乡最出名的松子烧卖，如果馅料中包进咸蛋黄，就成了很多年轻人喜欢的咸蛋黄糯米烧卖。有很多人会说，自己做烧卖皮太麻烦，直接买饺子皮来包。我个人觉得口感会有所不同，毕竟饺子皮用的是冷水和面，口感是偏硬的。如果您有兴趣，不妨跟着我一起来做好吃的烧卖来给家人，让他们吃出不一样的感觉。 【材料】 馅料： 500克糯米，50克香菇，200克笋尖，250克五花肉，1大匙姜末，1小匙盐，1小匙糖，60克虾籽酱油，1大匙料酒，160克水 烧麦皮 300克中筋面粉，110克开水，45克冷水 Sticky rice siumai has always been one of my favorite traditional Dim Sum since I was a kid. When I was little, I didn't like eating steamed buns. I always felt that the skin of steamed buns was too thick and the fillings were not filling enough. Because the skin of glutinous rice and siu mai was particularly thin, it became my favorite. Only when I grew up did I realize that the skins of these two kinds of Dim Sum were made using completely different processes. Nowadays, eating siumai not only pays attention to the texture of the dough, but also requires a lot of fillings. Mushroom and glutinous rice shoots are a classic flavor. If you add some pine nuts to it, you can make the most famous pine nut siomai in your hometown. If you add salted egg yolk to the filling, it will become the salted egg yolk glutinous rice siomai that many young people like. Many people will say that it is too troublesome to make siomai wrappers by themselves, so they just buy dumpling wrappers to wrap them. I personally think the taste will be different. After all, the dumpling wrappers are made with cold water and the dough has a harder texture. If you are interested, you may wish to follow me to make delicious siomai for your family, so that they can have a different feeling. 【Material】 Fillings: 500g glutinous rice, 50g mushrooms, 200g bamboo shoots, 250g pork belly, 1 tablespoon minced ginger, 1 teaspoon salt, 1 teaspoon sugar, 60g shrimp roe soy sauce, 1 tablespoon cooking wine, 160g water Siumai Skin 300g all-purpose flour, 110g boiling water, 45g cold water