How to make a roll wrapper and how to make a spring roll wrapper?

Here's how: Materials.

Ingredients: 500 grams of wheat flour, 250 grams of pork tenderloin, 1000 grams of cabbage, auxiliary materials: 50 grams of broad bean starch, seasoning: 5 grams of sugar, 5 grams of monosodium glutamate, 10 grams of rice wine, 10 grams of salt, 30 grams of lard, 100 grams of rapeseed oil.

Method. 1.Add a little salt to the flour, gradually add 350ml of cold water, and knead it into a tough batter;

2.Heat a frying pan (or a special iron plate) over low heat, rubbing it in the pan with a tarpaulin first;

3.Grab a piece of batter with your right hand, quickly turn it on the bottom of the pot and apply it into a dough with a diameter of about 20 cm, and remove it after drying to become a spring crust;

4.When the spring cake crusts are stacked together, the surface should be covered with a damp towel to prevent the skin from cracking and brittle;

5.Wash the pork loin and cut it into thin strips;

6.Go to the old gang of cabbage, take its tender heart, wash it, and cut it into shreds;

7.Put the wok on the fire, put the lard, put in the shredded meat and stir-fry slightly, add rice wine and sugar, put in the shredded vegetables, add salt and a small amount of soup, cook until the vegetables are crispy, add monosodium glutamate, thicken the thick with wet starch, and let it cool for later use;

8.Divide the minced meat filling into 5 portions, 10 pieces per serving;

9.Spread out the spring cake crust one by one, put 1 small part of the filling, fold one side, and then fold the two sides of the wrap, roll a flat round small bag about 8 cm long and 3 cm wide, and seal it with batter;

10.Put the pot on the fire, put the vegetable oil until it is hot, put the wrapped spring rolls into the oil pan and fry them until golden brown, and then pick them up and put them in a pot.

There are ready-made ones, I went to the vegetable market and bought them.

The method of spring roll wrappers is introduced as follows:1. Add 200 grams of all-purpose flour, 50 grams of cornmeal, 2 grams of salt, 115 grams of boiling water, and appropriate amount of oil to a large bowl.

2. Knead all the ingredients into a smooth dough and let the noodles lie for 30 minutes.

After the 3 dough is awakened, knead it into noodles and divide them into a uniform size to form a round dough of about 10 cm.

4. Brush a thin layer of oil between the dough and stack the middle and thick parts of the whole bend. Stacked together, they slowly form a spring roll wrapper-sized pancake.

5. Steam in a pot for 15 minutes and take it out, then tear it off while hot.

Steps: 1. Prepare 140 grams of warm water and add it to 100 grams of flour in batches (not all poured in). Use chopsticks to mix flour and water in the same direction to form a wet dough.

2. Add the remaining water to the dough again. Use chopsticks to mix the dough and water in the same direction to form a batter.

3. Add 1 4 teaspoons of salt to the batter, stir the salt in the same direction with chopsticks until melted, and use chopsticks to pick up the batter to form a laxative shape. Cover the batter with plastic wrap and let it sit in the refrigerator for 1 hour.

4. Then spread the spring roll wrapper. Once the pan is hot, scoop a little batter into the pan with a spoon and wait for the batter to form a dough and peel off.

The spring ruined the situation, the skin was lacking, and the remaining thoughts were sleepy.

The production of spring roll wrappers is very exquisite, but the production method is relatively difficult to master, and it takes repeated practice to make spring roll wrappers of higher quality. Here's how to make spring roll wrappers:

Ingredients: 500 grams of flour, 5 grams of salt, 400 grams of water.

Production: 1. Put the flour into the basin, add salt and water and knead repeatedly until the dough is full of gluten, and then lift the dough by hand, and the dough can not fall off.

2. Let the dough sit for 2-3 hours.

3. Take a pan and put it on the fire (no oil can be put in the pot), when it is hot, lift the dough with your hands to make the dough rotate at the bottom of the pan, lift the dough, wait for the pot to mature, and remove it by hand (the diameter of the spring roll skin is about 15-20 cm).

The making of spring roll wrappers:

Ingredients: 7 and a half cups of flour, 4 cups of water Method:

1.Gradually add the flour to four cups of water, stir well with a stirring tool to form a thick dough (the flour is different in different places, the water demand is different, the hand can grasp the dough, the palm is down and the dough can still be grasped without slipping down, such as the dough is too thin, can not be made into dough, too thick to make the spring roll skin is thinner. ） 2.

Cover the dough and leave in the refrigerator for a few hours.

3.Heat a non-stick pan or frying pan with oil, grab a large handful of dough with your hand, turn it left and right towards the center of the pan, so that a thin round dough remains on the center of the pan, and then grab the dough back into your hand. If there is a small hole, you can use the dough in your hand to fill it up; If there are too many, use a fork or knife to scrape flat.

4.After a few seconds, the outer edge of the pot is rolled inward, and when you gently peel it off, it becomes a spring roll skin, which is placed on a plate for later use.

Spring roll wrappers are the most authentic way to make them soft and firm without being hard.

Before we start making it, we first need to prepare the following ingredients: 500 grams of flour and 30 grams of peanut oil.

Step 1: Prepare a large soup pot, then add 500 grams of flour, stir with chopsticks while adding water, stir into a flocculent, and then knead into a smooth, moist and non-sticky dough.

Step 2: Do not wake up, directly put the kneaded dough on the table, first knead it into long strips, and then divide it into small agents of uniform size, and then roll these small agents into small round balls one by one, and then prepare a **, brush a layer of vegetable oil on the plate, and then put these small agents into the plate one by one, and then brush a layer of oil on top of the small agents to prevent air drying, and then cover the lid, proofing for 20 minutes, so that the dough is more gluten.

Step 3: In the process of proofing the dough, we will prepare the puff pastry, add 30 grams of vegetable oil to 1 tablespoon of dry flour, and stir well. The function of the puff pastry is that it will be brushed on top of the dough to prevent the dough from sticking, and it will not stick together when steamed.

It is to put a cake, brush a layer of puff pastry, then put the cake, and then brush the puff pastry, repeat the operation and stack it together. Once folded, gently flatten it with your hands to prevent uneven size, and then roll out a flatbread about 1 mm thick with a rolling pin.

Step 5: Put the rolled large dough cake on a plate, then put it into the steamer of the steamer, then cover the pot and steam it for 10 minutes on high heat until the dough is cooked through. After steaming, remove from the pot, and then while it is hot, tear each layer of pie crust, it is not easy to tear when it is cold.

Such a thin as cicada wings, soft and strong, cold will not be hard spring roll skin, it is completed, like to eat spring rolls friends, just do it to try it, after doing it, you can roll up a variety of your favorite delicacies according to your own taste, to ensure that this practice will not let you down.

1.First of all, prepare the required raw materials: 300 grams of shelled almonds, 150 grams of glutinous rice flour, and 150 grams of sugar.

2.Put the glutinous rice flour and sugar in a container, add a teaspoon of watery limbs and stir well to form a powdered sugar paste. 3.

Then put the almonds into a mixer, puree the almonds, and stir well. 4.Pour the almond puree and powdered sugar paste into a container and stir well with a spoon to form a flexible dough.

If the dough is dry, add a teaspoon of water to mix well. 5.Roll out the dough into a thin round crust.

6.Place the rolled dough on a baking sheet and use a knife to cut 4 small slits on the round crust, so that the rolled spring roll crust is more likely to crack and more crispy and delicious. 7.

Place the dough in a preheated electric oven, reduce the heat to medium, and bake for 15 minutes. 8.Take out the baked spring roll wrappers, place them on a rack, and let them cool before serving.

You can refer to it.