First, the noodles with wonton skin should be slightly hard, but not too dry. If it is too dry, you can pat it with your hands in water.
Second, you should be patient in pressing the surface, and press it carefully over and over again, preferably all six gears, and finally you will find that the pressed skin is very thin.
Third, every time you change the pressing sheet, you must use dry starch to make up the sheet, so that the sheets do not stick to each other, which is also the key to the transparency of the cooked wonton skin.
Fourth, you must add a little salt to the wonton skin, which will make the skin elastic and not easy to break when cooked.
You can make wonton skin as thin as paper by yourself.
-materials-
250 grams of flour
2 grams of salt
One egg
About 90 grams of water (depending on the size of the egg)
Proper amount of dry starch
-practice-
(1) all the materials and dough, water should be added a little bit, because the size of eggs is different. Cover the surface with a wet cloth for 20 minutes.
(2) divided into small points.
(3) repeatedly press with a noodle press, and press several times with the thickest gear.
④ The one on the left has been pressed six times, and the one on the right has been pressed once. Is there a difference? Make the surface smooth and shiny.
⑤ The more pressing, the thinner it is. Before the last pressing, dip dry starch with a brush, and evenly brush a layer on the dough to prevent sticking. If there is bean flour, it is also ok.
⑥ Trim off both ends and cut into dough sheets of appropriate size.
All landowners wonton skin as thin as paper.
-tips-
Be sure to brush the starch dry, or it will get ugly. The inexhaustible dough can be wrapped with clean cloth, dry and not wet, wrapped with plastic wrap and refrigerated in the refrigerator. I used it up the next day and couldn't keep it for a long time.