Materials

Main ingredients: 300g high-gluten flour

Accessories: 200g water

Method

1. Kneading dough: Add water to the high-gluten flour one at a time, and stir until it becomes fluffy.

2. It is best to make the dough softer and fill it with a bowl of cold water. Dip in water and press": Dip your fingers in water and press the dough.

3. Dip your fingers in water and press the dough, and repeat until the dough becomes thinner and more stringy.

4. The next step is the "soaking in water method": Pour in cold water to cover the dough and let it rise for 1 hour.

5. After proofing, pour out the water on it.

6. Knead the dough slightly with your hands, pick up the dough, and let the dough fall down.

7. Drop the dough: Hold the dough in the palm of your hand and let the dough fall down.

8. Then drop the dough into the palm of your hand, and then let the dough fall down.

9. Repeat until the dough becomes more chewy.

10. After the dough has become chewy, turn on low heat, place a non-stick pan, and start "pushing" (turn clockwise)

11. "Pull" immediately, remember: the temperature of the pot. If it is too high, the skin will pull up together.

12. Immediately "dip" it to remove more dough. When you see that there is no wet dough, quickly pick up the spring roll skin with your hands.