Tools/raw materials
High gluten flour (300g)
And dough water (200g).
Methods/steps
1/4
1, and dough mixing: add water several times, and stir it into a fluffy state first, preferably the dough should be soft. "Dip in water and press": hold a bowl of cold water, dip your fingers in water and press the dough. Dip your fingers in water and press the dough, and so on until the dough becomes thinner and more gluten.
2/4
2, the next step is the "soaking method": pour cold water into the dough to cover the dough and wake it up 1 hour. After awakening, pour the water on it.
3/4
3. Knead the dough slightly with your hands, grab the dough, and the dough falls down. Drop face: grasp the dough in the palm of your hand and make the dough fall down. Then make the dough fall into the palm of your hand, and make the dough fall down. Repeatedly throw the dough back and forth until the dough becomes more and more stiff.
4/4
4. After the dough is reinforced, turn on a small fire, put it away from the pan, and start to "wipe" (turn clockwise). Immediately "pull", remember: if the temperature of the pot is too high, the skin will be pulled together. Immediately "dip", dip away more batter. When you see that there is no wet surface, you quickly pick up the spring roll skin with your hands.
matters need attention
1, flour must use high gluten flour.
2, the dough should be thin, and the method of dipping in water should be used.
3. Wake up the dough with soaking water to prevent the dough from drying.