最近总想要做点糕点，呵呵，所以有了很多的第一次。
以前要吃什么粿都是出去买的，现在却想一个一个做出来。
粿的内馅用了我家平时炒沙葛的方法，没有很复杂的配料，简简单单是我爱吃的口味。
因为朋友来访，和她一起捏了一个下午的粿。
多了她的帮忙，我才不至于手忙脚乱的。
粿皮做得很成功，很滑也很嫩。
尤其是刚蒸熟不久后吃，一下可以吃好几个勒。^^
Soon Kueh 笋粿
Recipe (for dumpling skin) from Life Style Food
Recipe (for dumpling skin) from Life Style Food
Tools 用具：
1'no. Steamer 蒸笼
Ingredients 材料：
(A) For dumpling skin:
165gm Wheat starch (Tang Mien) 澄粉
85gm Tapioca flour 木薯粉
85gm Tapioca flour 木薯粉
420ml Hot boiling water 滚水
5tbsp Oil 油 (Using shallot oil)
(B) For fillings:
(B) For fillings:
650gm Turnip - Shredded 沙葛- 切丝
150gm Carrot - Shredded 红萝卜- 切丝
150gm Carrot - Shredded 红萝卜- 切丝
30gm Dried shrimps 虾米
Some shredded Shallots 红葱头丝
2tbsp Oil 油
100ml Water 清水
1tbsp Oyster sauce 耗油
Salt and pepper to taste 盐和胡椒适量
Method 做法：
Method 做法：
For Fillings:
1)
Wash and soak dried prawns for 10min. Drain soaked dried prawns and chop coarsely.
清洗虾米，泡水10分钟，切成粗粒。
2)
2)
Heat oil and fry shallots till fragrant. Add dried prawns and continue to stir fry.
烧油炒香红葱头丝，加入虾米。
3)
Add turnip and carrot. Add some water to the vegetables.
加入沙葛和红萝卜，加点水在蔬菜里。
4)
Simmer the vegetables until tender but still crunchy. Add salt, oyster sauce and pepper to taste.
把菜焖到软而不烂，下盐，耗油和胡椒调味。
5)
Leave cooked mixture to cool.
馅料盛起放凉。
For dumpling skin:
1)
For dumpling skin:
1)
Mix wheat starch flour and tapioca flour in a large mixing bowl.
澄粉和木薯粉过筛混合。
2)
Add boiling water and mix thoroughly using a wooden spoon till you get translucent like dough.
一边加入滚水，一边搅拌粉类直到成为一团。
3)
Cover the mixing bowl and let it rest for 10min.
把面团盖起，醒面10分钟。
4)
4)
Add oil gradually and knead into a smooth dough.
把油逐渐加入面团里，揉成幼滑面团。
5)
Roll out dough into a long sausage roll. Divide into 20gm small dough.
把面团揉成长条状，切出20gm一粒小面团。
6)
6)
Prepare the steamer. Lightly oil the steaming tray.
在蒸笼里刷上一层油。
7)
7)
Roll out the small dough. Put 1 full tablespoon of fillings in the center of the dough.
小面团擀薄，包入1满汤匙馅料。
8)
Pleat the edge of the skin and wrap it up tightly. 40-50gm each dumpling after wrapped.
密封收口。包好后的笋粿大概有40-50gm。
9)
9)
Steam the kueh for 12-15min or until the skin is translucent.
入锅蒸12-15分钟或直到面皮承透明状。
10)
Brush the kueh with some oil after done.
蒸熟的笋粿刷上一层油。
Servings: 30pcs
Servings: 30pcs
