Crystal Door Nail
Overview
Crystal door nails are a snack of the old Beijing palace. The finished product is white and translucent in color. The outer skin is made of cornstarch and clear flour, and the inner filling is made of hawthorn cake, melon seeds, raisins, peanut kernels, sugar and sugar-osmanthus. The outer skin of the crystal door nail is white and tender, and the inner filling is soft and oily. The taste is particularly dense, and the aroma slowly blends and spreads in the mouth, sometimes with the aroma of peanut kernels. The color of the hawthorn cake is faintly revealed from the translucent skin, which is very beautiful. The slightly sour taste can also enhance the taste. The colorful filling and the pink outer skin form a strong contrast, which makes it look very appetizing.
Tags
Ingredients
Steps
-
Prepare materials.
-
Cover the flour with plastic wrap and put it in a steamer to steam until cooked.
-
Clean the raisins.
-
Chop the cooked peanuts with a knife (not too chopped)
-
Cut raisins into small pieces.
-
Cut the hawthorn cake into small pieces.
-
Put the chopped peanuts, raisins and hawthorn cake into a large bowl, add the steamed flour and a little peanut oil.
-
Form the remaining stuffing into a round ball and set aside.
-
Put the cornstarch and starch powder into an empty bowl and dilute them with 80 degree water to form a batter.
-
Then pour 100 degree boiling water into the batter, stir it constantly with chopsticks, and cook it all at once.
-
Sprinkle some starch on the chopping board to make thin noodles. While hot, roll the cooked dough into long strips and shape into balls.
-
Use a rolling pin to roll out the dough, take a kneaded filling and put it in the middle.
-
Wrap it into the shape of a doornail and prepare all the raw embryos in sequence.
-
Add water to the steamer and bring to a boil, grease the basket with oil and put in the prepared door nails. Steam over high heat for 5 minutes.
