烹調心得
包皮不要輾得太薄或太厚，太薄很易漏餡，太厚則賣相不夠晶瑩。
餡料份量亦要控制得宜，太多的話，水晶包會爆開，太少的話，水晶包又不夠挺身飽滿。
澄粉及生粉必須用密格隔過，才能搓出靚的包皮。
SteamedCrystalBun
IngredientsA:
114gleanpork,diced
60gfatpork,diced
40gsoakedChinesemushroom,diced
90gshrimp,cuteachoneintofourpieces
SeasoningA:
1/2tspsalt
1/3tspchickenpowder
1tsplightsoysauce
21/5tspsugar
1/10tsppepper
1tspsesameoil
1/10tspcornflour
IngredientsB:
70gpreservedvegetable,soakanddice
70ggelatine(3gsoaked,67gdiced)
20gcoriander,diced
20gspringonion,diced
40gwaterchestnut,diced
somecarrotslices
SeasoningB:
1/2tspsalt
1/3tspchickenpowder
11/2tspsugar
1/10tsppepper
1tspsesameoil
IngredientsC:
160gtangflour
40gcornflour
280gwater
Method:
1.Mixleanporkandshrimpwithsaltandcornflour,stirwelltillsticky,addmushroom,lightsoysauce,sugar,chickenpowderandpepper,stirwellagain,addfatporkandsesameoil.
2.Combinepreservedvegetable,gelatine,coriander,springonion,waterchestnutandseasoningB,addtheporkmixture,stirwell.Chillforanhour.
3.Seivetangflourandcornflour,pourinwaterandstirwellwithwoodenrodtoformadough.
4.Dividethedoughintoportions,rolleachportionintoathinroundflatpastry,filleachpastrywith30gporkmixtureinthecentreandwrapup.Placeontopofcarrotslices,steamoverhighheatfor10minutestilldone,takeoutandserve.