Chinese Food
Super delicious spring roll skin pancake
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The production of spring roll skin has always been talked about with great interest. There are many ways to make it. There are also many ways to eat it. Spring roll skin can be used to make fried spring roll. It can be used to make Guiyang famous snack Silk Doll. It can also be used to cook dishes like me. In short, spring roll skin with full fragrance and toughness is worth learning to make. Spring roll skin seems simple. But the real test is skill. The main skills to master are dough mixing, pot temperature control and hand operation. This needs more practice to do well. Let's try it together.
Cooking ingredients
Cooking Steps
Step1:There is no need to define the amount of dough. It depends on the quantity to be done.
Step2:Add clean water. Add it a little. Don't overdo it all at once. After all, you can add it again if you have less. But if you have more, it will be more troublesome.
Step3:Use chopsticks to stir in one direction. Remember, it must be in the same direction. That's how tough it is.
Step4:Keep adding water. Add water and noodles. To what extent is the living noodles flow down like good honey when they are picked up with chopsticks. But they don't stop flowing. I don't know if you can understand my description. Face and to the extent I said it was OK.
Step5:Put the dough in the basin. Add water. Do not stir it after adding water. Just cover the basin.
Step6:Put the basin in the refrigerator. One and a half to two hours.
Step7:After two hours, pour out the water in the basin. The dough will be more smooth and tough. Wash your hands and hold the dough with your hands. The dough will flow down like a drop of water, but it will not stop flowing.
Step8:The pot should be heated. The temperature should not be too high. When the dough is pressed down, it will be basically cooked. If it can't be shaped at all, it will be taken back by the dough in hand. So the pot has a certain temperature. It has a certain adhesiveness. But it doesn't make the dough mature. It's hard to master this degree. It's better to try it yourself.
Step9:The dough can be properly rounded at the bottom of the pan according to its size. I think it's about the same size. I just shake my wrist and pull up the dough.
Step10:If some parts of the dough are not painted well, you can press the dough in your hand a little more. If there is too thick flour left on the dough, you can also touch the dough in your hand lightly. Touch the surplus flour back to the dough in your hand.
Step11:A cake crust is formed. But as you make more, the crust may be a little dry. The crust is crispy. The roll is easy to break. But it doesn't matter. We have a way.
Step12:When the crust is all finished, we can steam it for a few minutes in a pot. Then the crust will be moist again and more resilient than before. It is not easy to break when it is packed. It also tastes tough and mellow.
Step13:The crust is good. The hardest part i
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Cooking tips:1. When the live noodles are picked up with chopsticks, they will flow down like good honey. But they will not stop flowing. 2. Put the dough in the basin. Add water. Do not stir it after adding water. Just cover the basin. 3. After the crust is all finished, we can steam it for a few minutes in a pot. In this way, the crust will be moistened again. 4. Carrots, bean sprouts and shredded potatoes are all suitable for cabbage. There are skills in making delicious dishes.
