Spring rolls are also called gluten cakes and spring cakes. As the name implies, the finished product is very delicious. Generally, there are two methods, one is steaming and the other is branding. From my personal taste comparison, I prefer steamed spring rolls, which have more gluten than branding, so the taste will be better. Although the brand is gluten-free, it is still a little dry. this
Today's specific practice is the steaming process. Pay attention to the tips at the back of the article. You can also make spring cakes as thin as paper. You can show off in front of your family
Let's share with you the specific production method. Like friends, you might as well work together for your family. Your food is healthier and more nutritious, without any additives.
spring roll
Ingredients: ordinary flour (also called medium gluten flour) 300g, water 160g.
Production process:
1 first of all, we will prepare the ingredients we need, which is very simple. Just add water to the flour, mix it with water and put it in the window, as shown in the figure.
2. Knead the mixed materials into smooth dough, and cover it with a lid or plastic wrap to wake it up. There is no strict time for this proofing. Without yeast, the dough can be long or short, and it is best to wake up for more than half an hour, as shown in the figure.
3. Knead the proofed dough into a slender strip, and then cut it into the dosage we usually eat in jiaozi, as shown in the figure.
4. Roll the cut small dose into a round dumpling skin with a rolling pin, as shown in the figure.
5. Brush the rolled dough evenly with a layer of cooking oil, as shown in the figure.
6. After brushing a layer of cooking oil, pile a good dough on it, just like brushing a layer of cooking oil on the surface, and pile another dough, and so on, as shown in the figure.
7. Brush the oil one by one and pile it up, as shown in the figure.
8. first roll the dough flat with a rolling pin, then roll it thin and roll it into pancakes, as shown in the figure.
9. Put the water into the steamer in advance, boil it, and then put it into the cake embryo we made above, as shown in the figure.
10, turn on the fire and continue steaming 12 minutes or so. Open the lid directly after steaming, as shown in the figure.
1 1, warm, feel ready to start, you can uncover it layer by layer, put it on a plate and serve it, as shown in the figure.
12, very thin and elastic, have a look, put it up with chopsticks, chopsticks can easily be seen.
13, put your favorite dishes and roll them up to eat.
14, let's have another one. This one is that I put a little cucumber skin juice and rubbed a little skin residue into the dough. Haha, it's also thin and tough.
Tips:
1, you can also add some salt to the ingredients to increase the gluten of the dough, just add a little.
2. When the dough coated with edible oil is rolled thin again, it should be squashed slowly from the middle. At the beginning of thin rolling, it is best to roll on both sides, which will make the rolling more uniform. Don't roll the dough too hard, so as not to press the dough too hard and the finished product is not easy to uncover. Turn it upside down and roll it evenly.
I usually have 14 or 15 chips. If there are too many, it will be difficult to spread them out. Please operate flexibly for your reference.
4. You can also knead the noodles the night before, cover them with plastic wrap and put them in the refrigerator for refrigeration, and take them out directly the next day.
If you can't finish eating, put it in a food bag and refrigerate it in the refrigerator. You can heat it when you eat it. Is freezing okay? I haven't tried.
More delicious home cooking recipes are produced, so please pay attention to the high food industry. Let's do it together. Like my friends, please like, collect, comment, forward and share! If you have better practices and ideas, please leave a message and we will study together.