Practice: 1. Mix the flour and salt into a bowl, stir and knead with water, cover the flour dough with a wet cloth, and set aside for about 20 minutes.
2。 Grease the pan, heat it with medium heat, grab one end of the dough and paint it into a thin circle with a diameter of about 20 cm. (Turn it to the left and right of the pan, so that the thin round dough is left in the pan, and the extra batter is grabbed back. If there is a small hole, you can fill it with the batter in your hand; If it is too much, it can be leveled with a fork or knife)
3。 When the crust in the pot is rolled up inward from the outside, it will be rolled up with a gentle lift.
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Spring roll skin
Category: Chinese dim sum/traditional pasta/dough dumplings
Ingredients: seven and a half cups of All Purpose Flour and four cups of water.
Practice: gradually add four cups of water to the flour and mix it with a blender to form a thick batter (the flour varies from place to place, and the water demand is different. It is advisable to hold the batter with your hands down and the batter can still hold it without slipping. For example, the batter is too thin to be made into batter, and the skin of spring rolls made from too thick is thin, but it is not easy to operate)
Cover the batter and put it in the refrigerator for several hours.
Heat the automatic aluminum electric pan (pan) to 300F (350F after proficiency), grab a large amount of batter by hand, turn it to the left and right of the pan center, and leave a thin round dough on the pan center, and grab more batter back. If there is a small hole, you can fill it with the batter in your hand; If it is too much, you can scrape it with a fork or a knife.
After a few seconds, the dough in the pot will be rolled up inward from the outside, and then it will be rolled into a piece of dough by gently uncovering it, and put it on the plate for later use.
Supplement: about 100 sheets of materials.
If salt and foaming powder are slightly added to the material, the skin of spring rolls will be more crisp and delicious after frying.
Do not use a Teflon pot.
Before making spring rolls, you should practice grasping the batter with your hands, because there are tendons in the batter, so it is not easy to fall off when you grasp it in your hands.
The pan is too hot and the skin dries too fast. When the batter is grabbed, it will grab the baked skin together.
The pot is too cold, and the skin is thick and difficult to remove.
The pan is too sticky, and it is difficult to peel off the skin on it. You can wipe the center of the pan with some oil on paper. If there is too much oil, you can wipe it off with discarded spring rolls.
Cover the batter and put it in the refrigerator for two days, and it can still be used.
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Making of Moistened Cake Skin (Spring Roll Skin)
Materials:
High gluten flour --600g
Water-1000g
Salt --5g
Protein-1piece
Salad oil-15g
Practice:
(1) All raw materials are mixed evenly.
(2) Relaxation 10 minute.
(3) Preheating the pan, wiping the surface with a hand brush, and brushing into the pan to form a round shape.
(4) Take it out after cooking.
Tips:
Brush the pan with a thin layer of salad oil for use!
Spring roll skin 2
Materials:
Seven and a half cups of flour and four cups of water.
Practice:
1. Gradually add the flour into four cups of water and mix well with a blender to form a thick noodle paste (the flour varies from place to place, and the water demand is different. Use your hands.
It is advisable to grasp the dough with the palm of your hand down and the dough still can be grasped without slipping, such as the dough is too thin to be made into dough, too
Thick spring rolls are thinner, but not easy to operate)
2. Cover the noodles and put them in the refrigerator for several hours.
3. Heat the automatic aluminum flat-bottomed electric cooker (pan) to 300F (350F after proficiency), and grasp a large number of noodles with your hands.
Turn the pan to the left and right, so that the thin round dough is left in the pan, and the more dough is grabbed back. If there is a small hole,
You can make it up with the noodles in your hand; If it is too much, you can scrape it with a fork or a knife.
4. After a few seconds, the dough in the pot will be rolled inward from the outside, and then it will be rolled into a piece of dough by gently uncovering it, and put it on the plate for later use.
use
Tips:
1. About 100 sheets of materials can be made.
2. If salt and foaming powder are slightly added to the material, the skin of spring rolls will be crisper and more delicious after frying.
3. Do not use a Teflon pot.
4. before making spring rolls, you should practice grasping the dough with your hands, because there are tendons in the dough, so it is not easy to fall off when you grasp it in your hands.
5. The pot is too hot and the skin dries too fast, so when you grab the noodles, you will grab the baked skin together.
6. The pot is too cold, and the skin is thick and difficult to remove.
7. The pot is too sticky, and it is difficult to peel off the skin on it. You can wipe the heart of the pot with some oil on paper. If there is too much oil, you can use discarded spring rolls.
Wipe off the skin
8. Cover the noodles and put them in the refrigerator for two days, and they can still be used.