Plain flour 250g

Warm water 130g

Salt 2g

Quick way to make spring pancake crust

Mix the flour, warm water (30 to 50 degrees Celsius), and salt, and make a dumpling-size crust, roll it out, and shabu-shabu the oil on the crust! Quickly make spring pancake crust Step 1

Ten pieces of crust overlap each other, shaking the oil between each piece of crust (to prevent sticking), or fewer! Quick way to make spring pancake crust Step 2

Press with your hand to make the crust further larger, pay attention to the top one side of the pressure side to cover all the crust, otherwise the first two crusts will become very small, and irregular, the bottom of the flip, and repeat the same method! (This program can not be lazy, remember! Many cooks do not pay attention to this procedure, will make the pie crust irregular!) The first step in the process is to roll the dough into a large round cake, and then flip it over and over again, and then roll it out (with a reference on the side). p>Finish, quick way to make spring pancake crust Step 7

To deepen the impression, before rolling and after rolling the comparison picture, the above is handmade quick way to make spring pancake crust Step 8

This picture is with the pasta press into the shape of dumpling skin, and then rolled and steamed into, faster! Quickly make spring pancake crust Step 9

Tips

The crust can also be made bigger or smaller (customized). If you have a pasta press, you can just press it into long slices, and then press it into a round shape with a round mold, and then make it according to the procedure, which is much faster! The spring pancake skin also has a full hot noodle, half hot noodle and 80 degrees water temperature hot noodle, cold water kneading method, taste their own favorite on the line, but the production process of the method, now should be the easiest and fastest way!

This recipe can be put on the salt, but also do not put, the recipe for the main use of ordinary flour (gluten flour)! High gluten flour, medium gluten flour, low gluten flour water absorption is about different, but the amount of water added will not be too much difference; different gluten flour, the texture is also about different; therefore, we do different works, we need to use the matching flour, in order to make the work to achieve the best results! Once again, the third step of pressing the pastry with your hands is very important. Without this step, your pastry will always be of different sizes, remember! Remember! Note Jun success!

On the subject of having two pieces of pastry overlap using the pan-frying technique, its slower other than that, I personally prefer the texture of steamed spring pancake crust!

Rolling out the skin, the more overlap, the more difficult to operate, generally no more than ten for the best! You can't go too far in pursuing too thin, and it's easy to damage the skin when you tear it!

The spring pancakes can not use low gluten flour, low gluten flour taste the worst! If you don't have gluten free flour, you can use high gluten flour instead!