I think the following is the secret to thin and tough rice rolls

1. Batter formula: Different proportions of rice milk, starch or other materials are added to the rice roll batter.

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2. Fermentation time: The longer the fermentation time, the more fully the protein in the batter will be decomposed

3. Steaming temperature and time: The temperature and time need to be mastered during steaming< /p>

4. Production skills: attention and speed are required when rolling out the dough