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这这这这这这这这这这这这皮;以澄面粉和生粉 11 的比率做成。有兴趣看看

这这这这的制作兴程可以参考 http://www.youtube.com/watch?

youtube 里兴傅没有特兴注明水的份量,而且在煮粉皮的兴程有些兴度,所以我兴参考

有兴趣知道更多粉兴的兴介,可以参考:

http://zhidao.baidu.com/question/17141464

这这这

100

澄澄

100

薯粉

1/2 这这 这

1

这这 这

280ml 兴水

这这这

800g 这这 这这这这

2

这 这这这这这这)

6

这这这 这这这这

100

这这这 这这这这

50 这 这这这这这这

这这这 这这这

这这这这

这这这这这这这这这这这, 精粉,胡椒粉,麻

这这

这这

这这这油适量

这这

  • 1. 这这这油,爆香蒜米,加入米,香菇和这这这这这

  • 2. 最后,这这加入卜和沙葛炒至略干;加入这这这这这这这这这这这这这

  • 3. 将澄粉和薯粉放入盆中,混合

这这这

  • 4. 把沸水冲入粉中,快速

这这这这这。加入油,揉成这这这这

5. 这这这这这这这这这这这这这 薄片, 这 包入 这这 6. 将粿排入涂上油的蒸 这 上,大火蒸 8 这这这这这 7. 取出后,在粿上抹油,以防粿与粿之 这 相黏。撒上葱花及炸葱

5.这这这这这这这这这这这这这薄片,包入这这

5. 这这这这这这这这这这这这这 薄片, 这 包入 这这 6. 将粿排入涂上油的蒸 这 上,大火蒸 8 这这这这这 7. 取出后,在粿上抹油,以防粿与粿之 这 相黏。撒上葱花及炸葱

6.将粿排入涂上油的蒸上,大火蒸 8 这这这这这

7.取出后,在粿上抹油,以防粿与粿之 相黏。撒上葱花及炸葱 这这这

skin:

100g teng flour, 100g tapioca flour, pinch of salt, 1 tbsp oil, 280ml-

300ml boiling water

Fillings:

2

turnip (shredded),

2 turnip (shredded),
2 turnip (shredded),
  • 2 carrots (shredded),

  • 6 shitake mushroom (soaked & diced),

100g bacon (chopped),

50g dried prawns, soaked n chopped

1tbsp chopped garlic

Seasoning:

soy sauce, sugar, salt, white pepper, chicken stock granules,

sesame oil, fish sauce (to taste)

Method:

  • 1. Heat oil, saute chopped garlic until fragrant, add dried shrimps

and continue fry until fragrant.

  • 2. Add mushrooms and bacon and fry until bacon is brown.

  • 3. Add in turnip and carrots continue frying for another 5 minutes.

Season the fillings, lower the heat and simmer for another 15

minutes or until the turnip is soft enough. Dish out and let it cool

before wrapping.

To make translucent skin:

  • 1. Mix all flour and salt together until well combined.

  • 2. Pour the boiling water into the flour. Stir well with a wooden

spoon and add in oil to form a dough.

  • 3. Turn the dough out onto a clean bench top lightly dusted with

teng flour. While the dough is still warm, knead for 3-4 minutes or

until the dough is smooth.

  • 4. Divide the dough into small portion and cover with plastic wrap.

Using a rolling pin to roll out the dough and wrap with fillings.

  • 5. Steam on high heat for 8 minutes. Brush some shallots oil on the

translucent skin to avoid it to stick together.