The filling we put in ours is shredded pork, black cabbage, Chinese cabbage, and mushrooms
Then we put the filling in the wrappers and fold the wrappers from the bottom to the top, fold the sides down again, and then fold the wrappers from the bottom to the top, and the look will come out
The pan with the oil is boiled, and then you put them in the pan to fry them until they get golden brown.
Category: Chinese Dim Sum Traditional Noodle Dumpling Skin
Ingredients: flour (All Purpose Flour) seven and a half cups, four cups of water
Method: Gradually add the flour to the four cups of water with a mixer to form a thick batter (the amount of water needed varies with different flours around the world, so it is appropriate to be able to grab the batter by hand and hold it with your palms downward without slipping. If the batter is too thin, can not be made into a batter, too thick to make the spring roll skin is thinner, but not easy to operate)
Batter cover properly, put in the refrigerator for a few hours
Will be automatic aluminum pan (pan) heated to 300F (skilled available 350F), with the hand to grab a large handful of batter, to the center of the pan to the right and left, so that a thin round crust to stay in the pan on the heart of the batter, and then more batter to grab back in the hand. If there is a small hole, use the batter in your hand to fill it; if there is too much, use a fork or knife to scrape it flat
After a few seconds in the pan, the outer edge of the dough will roll up inward, and then gently remove it, and it will become a spring roll skin, which can be put on a plate and set aside
Addition: About 100 sheets of the ingredients
If you add a little bit of salt and whipped topping to the ingredients, the skin of the spring rolls will be even more fluffy and tasty after deep-frying
No Use a Teflon pan
Before making spring roll skins, you should practice grasping the batter with your hands, because there are tendons in the batter, so it is not easy to fall out of your hands
If the pan is too hot, the skins will dry too fast, and the batter will be grasped along with the baked skins
If the pan is too cold, the skins will be thicker, and not easy to peel off
If the pan is too sticky, and the skins will be hard to peel off, you can use a piece of paper with a little bit of oil to wipe the pan's center. If there is too much oil, you can use discarded spring roll skins to wipe away
The batter is covered and placed in the refrigerator for two days, and it can still be used
Making the Rumplestiltskin
Materials:
600g of high-gluten flour
1,000g of water
5g of salt
1 egg white
15g of oil
Methods:
Make sure you have the right ingredients for the Rumplestiltskin
Make the Rumplestiltskin
Make it a good choice for your meal.
Methods:
(a) Mix all ingredients well.
(ii) Relax for 10 minutes.
(c) Preheat the pan, dip a hand brush into the omelette and brush into the pan to form a round shape.
(d) Remove when cooked.
Tips:
Brush the pan with a thin layer of salad oil and set aside!
Spring roll skin 2
Materials:
Seven and a half cups of flour, four cups of water
Practice:
1. Gradually add four cups of flour to four cups of water with a mixer into a thick omelette (flour is different from different parts of the world, the amount of water needed varies, to hand
Can grasp the omelette, the hand down and the omelette can still be grasped and not slipped as appropriate, such as omelette is too thin to make a omelette, too
To make the omelette, too
To make the omelette, too thin, too thin. (If the char is too thin, it can not be made into char, too
thick to make the spring roll skin thinner, but not easy to operate)
2. char cover properly, put in the refrigerator for a few hours
3. automatic aluminum pan (pan) heated to 300F (skilled available 350F), grab a large handful of char with the hand,
to the center of the pan to the left and right, so that a thin round crust to stay in the pot on the heart of the more char back to the hand. The char is then grasped back into your hand. If there is a small hole,
can be filled with the char in your hand; if there is too much, you can use a fork or knife to scrape it flat
4. After a few seconds, the outer edge of the dough will be rolled up inward, and then you can gently remove it, and then it will become a spring roll skin, and then put it on a plate to prepare for use
Tips:
1. If you add salt and whipping powder to the ingredients, the spring roll skin will be more fluffy after frying
3. Don't use a Teflon pan
4. Before you make the spring roll skin, you should practice grasping the burnt with your hands, because there is a tendon in the burnt, so it won't fall easily in your hands
5. The pan is too hot, the skin will dry out too fast, and when you grasped the burnt, you will even grasped the skin when you baked it
6. The pan is too cold, the skin will be thicker and not easy to remove. The char is too sticky, it is hard to remove the skin on the top, you can use paper with some oil to wipe the center of the pot, if there is too much oil, you can use the discarded spring rolls
skin wipe
8. The char is covered and put in the refrigerator for two days, it can be used
9.