The method of making wonton skin and flour is as follows:

Ingredients: 18g of medium gluten flour (common flour), 1g of corn starch (which can be replaced by flour), 7g of water and 25g of egg liquid.

Steps:

1. Prepare materials, including medium gluten flour, corn starch, egg liquid and water. If there is no corn starch, use medium gluten flour instead.

2. Mix the medium-gluten flour and corn starch and pour them into a bowl. After the eggs are broken, mix them with water and add them to the flour several times.

3. Stir well with chopsticks to form a floccule.

4. Mix and knead into dough, and there is no dry powder. Fresh dough is hard. Cover it with plastic wrap and wake up for 15 minutes. After waking up, the dough will become soft.

5. Knead the awakened dough for a while, and knead it evenly to form a smooth dough.

6. Cover with plastic wrap and wake up for 15 minutes, then knead well after waking up.

7. The kneaded dough is very soft and smooth. Divide the dough into two parts, and wrap half of the dough with plastic wrap to wake up.

8. The cut dough has no air holes, indicating that it is kneaded in place.

9. Sprinkle a layer of corn starch on the countertop to prevent sticking, and sprinkle more.

1. Roll the rolling pin around along the direction of the "m" arrow from the middle like this, with even force. Every time it radiates from the middle to the periphery, it will get bigger and thinner.

11. After waking up, the face is very soft and malleable, and it is easy to roll it into thin skin.

12, almost this state, relatively thin.

13. The front side is also sprinkled with a thin layer of corn starch, and both sides are sprinkled with powder to prevent sticking.

14. Fold the zigzag back and forth like this.

15, evenly divided into several sections with a scraper. (Be careful to be perpendicular to the edge every time when segmenting).

16. Take a section and unfold it, which is such a long piece of dough.

17. unfold all the patches, and align the two sides and stack them.

18, according to their own size (large wonton skin, small wonton skin), cut the dough into sections to get the finished wonton skin.

19, get a stack of 36 wonton skins, and it is absolutely enough for a family to stutter for three times.