Chinese Food
Self made ultra thin spring roll skin
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Spring roll, also known as spring cake and pancake. It is a kind of traditional food for folk festivals. At present, it is popular all over China, especially in Jiangnan and other places. In addition to providing food for their own families, they are often used for hospitality. Spring roll skin can also be used to wrap Beijing onion roast duck, wrap green pepper potato shreds, eat directly without frying. It's very healthy. Let's play. My picture is made of ordinary flour. High gluten flour can be used to make gluten faster. Both medium and high gluten flour can be made. You can't finish 300 grams of flour every time. Wrap it and put it in the refrigerator for freezing (remember not to put it in the freezer at the beginning. After it's hard, you can put it in the fresh-keeping bag for storage). It's very convenient to take it out and fry it next time you want.
Cooking ingredients
Cooking Steps
Step1:Add 12g salt and 170g water to 300g flour. While adding water, use chopsticks and noodles to make dough and even dough. Then use a flat spoon (silica gel knife or hand back pressure can also be used) for a full meal to dip the dough under water pressure. Eat the water into the dough. Turn over and continue to dip the dough under water pressure with the flat spoon. Keep repeating. Slightly sof
Step2:Rub it into the upper tendon. It's a little softer
Step3:Let's wake up the dough with water. Cool water will cover the dough. An hour later, pour the water
Step4:Prepare a flat pan or a frying pan at ordinary times. Do not stick to the pan. Rub the dough a little with a flat spoon. Put it in the palm. The dough will droop. Throw the dough into the palm. So many times. Until the dough is more and more gluten. I have to make spring roll skin filling alone. In order to save time, I have to chop and make skin at the same time.
Step5:Turn the pan on a low heat. The temperature of the thin pan is faster. Pay attention to control the temperature. Put the palm dough on the pan gently. Turn it clockwise once. Pull the dough up immediately. There will be a little wet surface on the dough. Just grind it with another finger. The edge is dry. A spring roll skin will be born with a light lift. At first, I failed several times. The key temperature should not be too high. Otherwise, the dough will stick to the bottom spring roll skin together. Practice a few more times to be able to make a beautiful spring roll skin.
Step6:Prepared leek yellow meat and green vegetable meat. Cabbage and shepherd's purse taste good. Everyone can try. After wrapping the stuffing, use flour, boiled water and some batter to finish. After wrapping, you can put it in the refrigerator for freezing. Next time, it's convenient to eat
Step7:Finished produc
Cooking tips:There are skills in making delicious dishes.
