flour

anhydrous sodium carbonate

Eggs (of hens)

water

corn starch

Method of making wonton skin and wonton skin by yourself

Add a pinch of alkaline flour and an egg and mix well. (The approximate ratio of flour to alkaline flour: 500g: 2g. I used a small bowl of flour and probably pinched 1 pinch of alkaline noodles with my fingers. ) Make wonton skin and wonton skin by yourself 1

Add appropriate amount of cold water to form a hard dough. Cover and wake up for about 30 minutes. (Add water slowly, bit by bit. If the surface is soft, it is easy to wrinkle when rolling, and the thickness varies. ) Make your own wonton skin and wonton skin. Step 2

Knead the dough evenly. Make dough with raw flour and roll the dough into fine dough like noodles. (1. If the dough is large and the rolling pin is small, you can divide the dough into small portions and roll it several times.

2. Flour is the key to dough blowing, so that the dough can be thinned quickly and will not stick. Sprinkle a proper amount of raw flour while rolling. ) make your own wonton skin and wonton skin. Step 3

Fold the dough like a folding fan and cut it into the same width. Make your own wonton skin and wonton skin. Step 4

Open the wide strip and cut it into squares of the same size. The wonton skin is ready. Wrap your favorite stuffing. Make your own wonton skin and wonton skin. Step 5

skill

1, this method is also suitable for dough press.

2. The recipe uses alkaline noodles, and there is really no equivalent amount of salt to replace it.

3. The ratio of flour to water: about 500g flour and 180ml water. I didn't measure it, but I felt it. Pour a little water, stir well, then pour a little more water on the dry flour and continue to knead well until all the flour has just been kneaded into lumps. After waking up for 30 minutes, the dough itself will become softer and softer. The key is not to pour more water every time.