Chinese Food
Quick spring roll skin
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Cooking ingredients
Cooking Steps
Step1:Add a little salt to 75 ℃ hot water. Mix into dough. Make dough soft. Knead into dough and put it into a basin and cover with plastic wrap to wake up for 30 minutes.
Step2:After 30 minutes, knead the dough and cut it into small pieces of the same size. Press it round.
Step3:Roll the dough into a circle of the same size. The diameter is about five centimeters. Don't be too thin.
Step4:Apply oil to the round patches (apply more points). Stack them on top of each other. One pile can be 58. Then roll them out into a big circle. The diameter is shorter than the chopsticks (no sticking if there is oil)
Step5:Brush oil on the top of the rolling circle. You can stack another layer (five or six rolling circles). Put in the steamer. Steam for about eight minutes.
Step6:Take out the steamed pancakes. Tear them gently one layer at a time. It's a perfect spring roll skin. Roll some hot and sour potato shreds. You can eat the Beijing sauce shreds.
Cooking tips:My wife and I like to eat Beijing sauce shredded pork rolls, especially the thin skin of spring rolls. If we can't go out recently, we can only make them by ourselves. If we like to eat spring rolls, let's do it quickly. We have skills to ensure that every minute of the CD-ROM is delicious.
