Method for making crystal bag

The practice of crystal bag introduces the cuisine and its function in detail: Shanghai cuisine.

Taste: Sweet technology: steamed crystal bag. Material: main ingredient: wheat flour 1000g.

Seasoning: 5 grams of yeast, 500 grams of lard (refined) and 750 grams of sugar. Crystal bag is characterized by white color, soft and ripe, sweet and delicious. Teach you how to make crystal bags, and how to make crystal bags is delicious 1. Peel off the outer film of suet, cut it into diced beans, mix it with white sugar, compact it in a dry container (don't touch water, otherwise it will melt) for 2 to 3 days, and then use it until the sugar penetrates into the diced suet.

2. Put the flour on the workbench, stir and dissolve the fresh yeast into paste with warm water, pour it into the flour, add 500g warm water, mix well and knead thoroughly, cover it with cloth and let it stand still 1 hour for fermentation (not too much), then knead it evenly and knead thoroughly to form yeast noodles.

3. Rub the yeast noodles into strips, pick them into blanks of about 12g, flatten them one by one, string them into round skins with a diameter of about 7cm, put 15g stuffing in each skin, fold them by hand along the edge, leave a small mouth in the middle, and steam them in a cage for 8- 10 minutes.