Chun Chun Pi practice ?

Tapioca flour with water, the ratio of water to tapioca is 1:1, and finally let it sit for a while, so that the stirring does not form a ball

Stir in the egg liquid first, and then blend the egg liquid into the tapioca liquid, the egg liquid is beaten as much as possible, but don't use a mixer, so that the finished product is not glutenous.

After fusion the liquid is like soy milk.

Brush a thin layer of oil on the bottom of the pan and spread the liquid on it to cover the bottom.

Stack on top of each other.

Cut the pieces and then separate them, put water in the pot, remember to put more water, spring peels are too absorbent. Add ginger and green onion .

Cook for a few minutes can be removed from the pot, hot water in the pot, add a little salt

Spicy boiled spring skin is out of the pot.

Tips

Take as much water as possible, it is very absorbent.

Spring Roll Skin

Spring Roll Skin Ingredients

Flour 200g Cold Water 100g

Corn Oil Moderate

Spring Roll Skin

Step 1

Flour and water weighed into the bread machine, the dumpling skin program twice, wake up for 30~60 minutes.

Step 2

Cut into 13~16 small portions, roll round (dumpling skin size), and then layers of oil brushing overlap, with a rolling pin on both sides (is the front and back back and forth rolling) open, cold water on the pot for 15 minutes, out of the pot to uncover. (Do not roll too big, or too thin to uncover)

Step 3

Thin and tough

Spring roll skin cooking tips

Spring rolls are essential to the Spring Festival food, because I want to eat ahead of time, this side of the spring rolls can not be purchased to skin, so you have to do it yourself, skilled after it is very simple.