Spring roll skin

material

Ingredients: 300g high gluten flour.

Accessories: water 200g.

method of work

1, dough mixing: add water into the high-gluten flour several times, and stir it into a wadding first.

2. It is best to soften the dough and hold a bowl of cold water. Dip your fingers in water and press the dough.

3. Dip your fingers in water, press the dough, and so on until the dough becomes thinner and more gluten.

4. The next step is "soaking in water to wake up the dough": pour cold water to cover the dough and wake up 1 hour.

5, wake up, pour the water on it.

6. Knead the dough slightly with your hands, grab the dough, and the dough falls down.

7, falling face: grasp the dough in the palm of your hand, so that the dough falls.

8, then make the dough fall into the palm of your hand, and make the dough fall down.

9. Repeatedly throw the dough back and forth, and the dough is getting stronger and stronger.

10, after the dough is gluten, turn on a small fire, put it away from the pan, and start to "wipe" (turn it clockwise).

1 1, immediately "pull", remember: if the pot temperature is too high, the skin will be pulled together.

12, immediately "dip", dip to remove more noodles. When you see that there is no wet surface, you can quickly pick up the spring roll skin with your hands.