Stop buying spring rolls. I will teach you how to make them at home in two minutes. They are thin and tough, 10 seconds branded.

Some time ago, Bian Xiao shared with you the simplest way to make spring rolls, which is to thin and steam jiaozi. Although this method is simple and quick, many friends think that the taste of jiaozi is far less than the real spring rolls. So how is the real spring rolls made? Today, Bian Xiao will share with you the traditional practice of making spring rolls. I will teach you how to make them at home in two minutes. They are thin and tough, but they don't break the skin. /kloc-you can type one in 0/0 second, and you don't have to buy it anymore.

The practice of spring rolls is actually very simple. As long as you master the materials and proportions of dough, novices can also succeed at one time. The spring roll skin made by this method is very thin and transparent, but it is tough and not easy to break, which is really much better than the dumpling skin. Next, Bian Xiao shared with you the practice of spring rolls. Baking at home is very simple and easy to learn in 2 minutes.

Homemade spring roll skin

Preparation materials: 300g of flour, 220g of water and 3g of salt.

Practice: 1. Put 3 grams of salt into the flour and stir well, then pour in 200 grams of water, draw a circle from the middle and stir into a floccule.

2. Knead into dough.

3. Then add the remaining 20ml of water several times and knead it into a moist dough by drawing circles. Stir in circles to make the dough firm, so that the baked spring rolls are tough and not broken. If you feel too sticky with your hands, you can also draw a circle with chopsticks and stir directly.

4. This is the state after the dough is kneaded hard. When chopsticks are taken away, they will slowly spread around.

5. Seal this dough with plastic wrap and put it in the refrigerator for 2 hours. After the dough is proofed, it will naturally sag when grasped by hand, and rebound when thrown by hand, which is particularly elastic.

6. Take out the dough and knead it evenly. Turn the pan to the minimum fire and paste the dough on the pan with your hands. After the bottom surface of the spring roll skin solidifies for about 10 second, you can uncover it and take down another one. Stack spring rolls with labels together and cover them with wet cloth to prevent them from drying.

The spring rolls made in this way are thin and tough, and do not break the skin, which is much more delicious than those made with dumpling skin. If you like to eat spring rolls, try this method and learn not to buy them in the future.