How to make crystal bun skin

Crystal buns are not only delicious, but also look very beautiful. They can be said to be of good color, aroma and taste. If you want to make crystal buns, you must know some tips on how to make the crystal bun skin. When using wheat starch, put it in water and stir while brewing it with boiling water. This way, it can be boiled into a transparent appearance and can be wrapped into the shape of crystal buns. Not only does it taste good, it also looks very beautiful.

How to make crystal bun skin

Ingredients: 200 grams of wheat starch, 100 grams of shrimp, assorted vegetables (including corn, green beans, and radish), appropriate amount of chopped green onion. Method: 1. Make the filling: first chop the shrimp, mix it with assorted vegetables and chopped green onion, add appropriate amount of salt, MSG, pepper, sesame oil, and rice wine, mix well, and marinate for 30 minutes. 2. Make the dough: Pour wheat starch into a bowl, boil water, and pour it into the bowl of wheat starch. Stir with chopsticks while pouring, and make sure to mix well. Boil the powder until it becomes transparent. After it cools down a little, make it into foreskin. 3. Wrap the fillings into the bun skin, pinch it into a bun shape, and put it in the steamer. 4. Pour clean water into the pot, turn on high heat, and after the water boils, put the steamer in and steam for 10 minutes.

Method 2

Ingredients: 250 grams of refined white flour, 50 grams of yeast, and 125 grams of lard. Seasoning: 250 grams of granulated sugar, 4 grams of alkaline water, and 125 grams of warm water. Process: (1) Make the filling. Tear off the lard skin, sprinkle with 120 grams of granulated sugar, and cut into small cubes (marinate for 3 days in summer and 7 days in winter).

(2) Foreskin preparation. Pour the flour into a bowl, add yeast and warm water and mix (add water in 3 times of 60:20:20). Knead into dough. Continue kneading until the surface, hands and bowl are smooth. Cover with a cloth to prevent it from drying out and becoming hard due to water loss. After about 3 hours, pinch off a piece with your hands. If you see some small holes inside, it is done. Place the noodles on the chopping board, make a hole in the middle, pour alkaline water into the hole, and then knead the noodles evenly until there are no yellow spots. Then knead the fermented dough into long strips and pinch it into 12 packets weighing about 35 grams for later use. (3) Wrap the filling. Add some granulated sugar to each bun, steam it in a steamer after wrapping it, then take it out and put it in a bowl.

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