High-gluten flour 300 grams, and dough water 200 grams

Practice

1, and the noodles: water times to add, first stirred into the sheep-like, the best dough to be a little soft.

2, "dip and press": a bowl of cold water, dip your fingers in water, press the dough. Dip your fingers in the water again and press the dough, and so on, until the dough becomes thinner and more sinewy.

3. The next step is to "soak the dough": pour cold water over the dough and let it rise for 1 hour.

4. When the dough has finished rising, pour off the water on top.

5: Knead the dough with your hands a little bit, grab the dough and it will fall down.

6: Drop the dough: Grab the dough inside the palm of your hand and make the dough fall down.

7. Wrestle the dough again in the palm of your hand, and again make the dough fall down. Repeat the process of dropping the dough back and forth, until you see the dough becoming more and more al dente.

8, the dough on the tendons, turn on the heat, put a non-stick pan, began to "a wipe" (clockwise turn a circle).

9, immediately "a pull", remember Oh: the pan temperature is high, it will make the skin pull up together.

10, immediately "a dip", dip to go more to go batter. When you see no wet noodles, quickly pick up the spring roll skin with your hands.

Tips

1, the flour must use high gluten flour.

2. Make the dough thin and use the dipping and pressing method.

3. Use the soaking water method to avoid drying out the dough.

You should now know how to make spring roll skin, you must pay attention to the production of spring roll skin is not to use oil, you only need to heat the pan, the dough on the top of the pan kneading a circle, and then pull down, spring roll skin will stay in the bottom of the pan, so that when it is cooked can be uncovered, this is the most difficult to master, may require you to slowly skilled before you can This is the most difficult point to master, may need you to slowly skill before you can do it.

I hope you can do as good as you want