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Tuesday 8 May 2012

菜粿



早前了两包沙葛回来,就是了要来做粿,可是那两包西
一直都在冷藏里原封不,看了就碍眼。于“起心”做了点粿皮功一次把那两包沙葛解决掉吧。每次包菜粿都是用小模子把皮两边夹起来就算,但是今天想学一学人家摺菜包的子。个看起来好像很容易摺的子,只不左摺两个右摺两个,真的考到我了。捧在手心摺,后来又放在桌上摺。学了几回才算是勉勉强强的包完。起初想放弃了,不然就包一粒圆形的,或是对半摺就是了,管他有没有lengla在上面,好吃就可以了, 每次人家都是这样讲的啦!后来真的过不了自己这一关,我还是要看到那个lengla比较像菜粿,不然这样圆圆一粒是什么粿喔?是硬撑下去,摺完了,然不是很好看但是也有几分像菜粿的模了。

这个粿皮用了翡翠水晶粿皮;以澄面粉和生粉 11的比率做成。有兴趣看看翡翠水晶的制作过程可以参考http://www.youtube.com/watch?v=kaIPqdiZIWs&feature=related
youtube里师傅没有特别注明水的份量,而且在煮粉皮的过程有些难度,所以我另参考了白领女性的食谱。

有兴趣知道更多粉类的简介,可以参考:http://zhidao.baidu.com/question/17141464


粿皮:
100 澄粉
100 薯粉
1/2茶匙
1
280ml滚水

料:
800g沙葛 (切
2 红萝卜(切)
6香菇 (切
100培根 (切
50 米(碎)
一大匙 蒜米碎

味料:
生抽,露,白糖各,, 精粉,胡椒粉,麻
炸葱油适量


做法
1. 油,爆香蒜米,加入米,香菇和培根炒匀。

2. 最后,加入红萝卜和沙葛炒至略干;加入味料炒匀。盛起待凉用。

3. 将澄粉和薯粉放入盆中,混合用。

4. 把沸水冲入粉中,快速拌成。加入油,揉成光滑

5.分割小盖上保鲜纸薄片,包入料。

6.将粿排入涂上油的蒸上,大火蒸8即可。

7.取出后,在粿上抹油,以防粿与粿之相黏。撒上葱花及炸葱

skin:
100g teng flour, 100g tapioca flour, pinch of salt, 1 tbsp oil, 280ml-300ml boiling water

Fillings:
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.



& 精致宴会美点pg.97







I am submitting my post to Aspiring Bakers #19: Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker