Who knows how spring roll wrappers are made and how they are made?

Hello, it should be egg noodles.

done. Recipe ratio: one pound of flour plus an egg and an appropriate amount of water. Hope.

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.

Ingredients: all-purpose flour, Liangzhi liquid salt, corn oil, water.

Steps:Step 1: Add a teaspoon of salt to the flour and stir with 500ml of water to flocculate.

Step 2: Mix into a dough that is moderately soft and firm, cover with plastic wrap and relax for 15 minutes.

Step 3: Take out and knead into long strips.

Step 4: Divide into small portions.

Step 5: Use a rolling pin to roll out the dough into a round cake shape.

Step 6: Put a piece of dough in turn, evenly brush it with corn oil, and be sure to brush it evenly so that it can be torn apart.

Step 7: Repeat until all is done.

Step 8: Roll out a pancake with a rolling pin, and try to make it as thin as possible, so that the salute will be transparent when it is steamed.

Step 9: Steam in a pot of boiling water for 20 minutes.

Step 10: Tear out of the pot layer by layer.

Spring roll wrapper, a food, is mainly popular in Shiyi, Fuzhou. Flour is its main raw material, but it is very particular about the production process of Hu in material judgment, and the method of production is more difficult to grasp, and only after repeated preparation and punching will the high-quality finished product be completed.

Materials: Materials.

300 grams of flour.

Salt 1 g Water 250 g.

The practice of homemade spring roll wrappers.

1. Pour flour, salt and 200 grams of water into a large basin.

2. Stir into a flocculent shape.

3. Mix with a blender to form a smooth dough.

4. Knead the remaining water into the dough little by little.

5. Finally, it becomes a thin dough with strong tendon and falling properties.

6. Put it in a basin, seal it with plastic wrap, and let it rise for 2-3 hours.

7. Grab a ball of dough.

8. Heat the round bottom pot, quickly spread the dough on the bottom of the pot with the dough in hand, and lift the dough homeopathically, using the stickiness of the dough to stick away the excess dough.

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9. Spread the dough on the bottom of the pot to form a thin round cake shape.

10. The edges of the dough are upturned.

11. Gently lift the dough.

12. Set aside, <>

13. Cover the finished dough with a wet drawer cloth, and untie it when the food cover is blocked.

How to make spring roll wrappers: chain acres.

Ingredients: Appropriate amount of high-gluten flour, 1 egg, a little salt and a little spring roll wrapper

1.Put the high-gluten flour in a large basin, slowly pour in water, and stir the flour until it is kneaded into a dough.

2.Dip your fingers in water, half-clenched fists and dip your fingers in water to press the surface, and then dip the water on your fingers to absorb the water.

3.Take the flipped dough and lightly **4The dough will be left on the pan over low heat until the dough turns from white to beige and then turned over.

5.Then fry the other side for 1 minute.

When it comes to spring rolls, I believe many friends have eaten them and like to eat them, but a considerable number of people eat them outside, the reason is that they don't know how to make spring roll skins, the method is wrong, either they are too thick, or they are not formed, in fact, they are all because they have not mastered the recipe and method, if you know the principle of its production, you will find that it is also very simple to make spring roll skins that are soft and strong and will not be hard when they are cold.

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 bucket basin, then put in 500 grams of flour, then add water while stirring with chopsticks, stir into a flocculent shape, and then knead it 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 1 tablespoon of dry flour to 30 grams of vegetable oil, 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 Dafuling dough cake on a plate, then put it into the steamer of Shangqi, then cover the pot, steam on high heat for 10 minutes, and steam the dough until it 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.

Materials. 2 eggs, 10 grams of starch, 30 grams of water, 2 grams of salt, a pinch of oil.

Steps: Two dozen eggs are evenly chained and hail evenly;

Add 30ml of water and beat evenly;

Add 10 grams of starch and continue to beat evenly, and finally add salt to beat evenly for later use;

Brush the pot with a brush with a layer of oil, heat the pot and then use low heat;

Pour a spoonful of egg mixture into the pot with a large spoon, quickly pick up the pot and turn it around slowly;

Make the egg as round as possible; This step is a bit difficult;

In turn, heat the other side slightly, turn off the heat and take it out;

Meimei's egg skin is ready, with two eggs to make 4 drink egg skin, if you want to be thinner, add a little more to the total amount can make 5 6 skins.

Tips: The starch and water added are critical, and the size of the heat is critical.

Materials. 200 grams of cake flour, appropriate amount of oil, 1 tablespoon of salt.

Steps:Add a little salt to the low-gluten flour and stir well, add an appropriate amount of hot water and stir into a flocculent;

Add an appropriate amount of cold water to knead the dough, let it rise for 3 5 minutes, knead it into a dough for the second time, wake it up for 3 5 minutes, knead it into a smooth and delicate dough for the third time and wake it up for 20 minutes;

Knead the awakened dough into long strips and divide into small dough of uniform size;

Sprinkle the flour and press it into a cake;

Take a small dough and brush it with oil, then stack a small dough on top of it; (Note that the edge should also be brushed) press the edge tightly by hand to avoid misalignment when rolling;

Use a rolling pin to roll out a round cake, the thinner the better;

Brush each layer with oil, stack it up and steam it for 15-20 minutes;

Each layer of steamed dough is revealed, as thin as a cicada's wings, and it is strong and delicious.

Tips: and the noodle Kai type alternate with hot water and cold water;

Knead the dough into a smooth dough in batches to increase the firmness;

Greased and rolled out into pancakes;

It doesn't matter if it's round or not, just use a round bowl to buckle it on top and cut off the excess edges with a knife.

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 high-quality spring roll wrappers. Here's how to make spring roll wrappers: closed tremors.

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 it 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 only 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 around at the bottom of the finger 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).

Turn on a low heat and fry it little by little.

Hello dear, here is the way to help you find out the spring roll wrapper: 1. Noodles: Add water and stir it into a cotton flocculent shape first, and the dough should be softer.

2. "Dip and press": Hold a bowl of cold water, dip your fingers in the water, and press the dough. Dip your fingers in the water and press the dough until the dough becomes thinner and more gluteny.

3. The next step is the "soak water and wake up method": pour cold water to cover the dough and let it rise for 1 hour. 4. After proofing, pour the water on it.

5. Knead the dough slightly with your hands, grab the dough, and the dough will fall down. 6. Drop the dough: Grasp the dough in the palm of your hand and make the dough fall down.

7. Then make the dough fall into the palm of your hand, and make the dough fall down. Repeatedly throw the dough back and forth, until the dough becomes more and more gluten-free. 8. After the dough is glutened, turn on low heat, put it in a non-stick frying pan, and start to "wipe" (turn it clockwise).

9. Immediately "pull", remember: if the temperature of the pot is too high, the skin will be pulled up together. 10. Immediately "dip" and dip to remove more batter.

When you see that there is no wet noodles, you quickly pick up the spring roll wrapper with your hands.

1. Choose high-gluten flour, add a little water to the flour slowly, stir slowly, and start kneading the dough with your hands until it is kneaded into a dough, and a little salt can be added to this step.

2. Knead the dough from the flying flocculent form into a dough, and you can grasp it off the basin with your hands if you need to knead the dough.

3. Start pressing the dough. Dip your fingers in water, dip the fingers of your half-clenched fist into water, and then press the dough, press a few times to guess the match, feel that the dough absorbs the water on the fingers, and then dip it, and keep pressing and dipping it like this.

4. Until you grab the noodles with your hands, the noodles can be pulled up from the basin without breaking!

5. Prepare to wake up. Pour in cold water, cover the dough with cold water, let it stand for 1 hour, and then pour out the water on top.

6. Start to shake the dough, grab the awakened noodles from the basin, the noodles will fall down due to gravity, fall to about 10 cm, throw the noodles back into the palm, and then put the palms down, let the noodles fall down, and then throw them back into the palms, repeat this calling step until the dough is strong.

7. Take the flipped dough and turn it gently on the pan, the dough will remain on the pan, if there are bubbles or pastries, use the dough on your hand to mend it!

8. Over low heat, turn the dough and the Zhaopei part from white to beige, and then fry the other side for 1 minute.

9. The finished spring roll skin needs to be spread out separately, otherwise after being stacked together, the pie crust will absorb the moisture in the air and begin to stick together and be difficult to separate!

Ingredients: 250g flour.

Excipients: appropriate amount of water, a little salt.

The practice of homemade spring roll wrappers.

1. Flour. 2. Put a pinch of salt.

3. Put water and stir evenly to proof.

4. Stir and proofing until tendons.

5. Heat in a low pot.

6. Grab a pinch of batter.

7. Coat a flat pan with a circle.

8. Wait until the edge is upturned.

9. Finished products.

The practice of spring rolls, the filling is ever-changing, and the spring roll skin has always been the same, sharing all the process of spring rolls.

Ingredients: gluten flour - 600g

Water - 1000g

Table salt - 5g

Egg whites - 1 pc.

Salad oil - 15 g

Method: (1) Mix all the raw materials and mix evenly.

b) Relax for 10 minutes.

3) Preheat the pan, dip the dough with a hand brush, and brush into the pan to form a round shape.

4) Take it out after cooking.

Tip: Brush the pan with a thin layer of salad oil and set aside!

Spring roll wrapper 2 ingredients: 7 and a half cups of flour, 4 cups of water.

Method:1Gradually add the flour to four cups of water and stir well with a blender to form a thick dough (different flours in different places, water requirements are different, to hand.

It is advisable to grasp the dough, and the palm of the hand is downward and the dough can still be grasped without slipping, such as the dough is too thin to make the dough, too.

The thickened spring roll wrapper is thinner, but not easy to handle).

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

3.Heat the automatic aluminum pan (plate) to 300F (350F can be used when you are proficient), grasp a large handful of noodles with your hands, turn left and right towards the center of the pot, so that a thin round dough is left on the center of the pot, and then grab the more noodles back into your hands. 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 dough is rolled inward, and when you gently peel it off, it becomes a spring roll skin, which is placed on a plate for preparation.

Tips: 1About 100 sheets can be made from the materials.

2.If you add a little salt and foaming powder to the ingredients, the spring roll skin will be more fluffy and crispy after frying.

3.Teflon pots are not available.

4.Before making spring roll wrappers, you should practice grasping the dough with your hands, because there are tendons in the dough, and it is not easy to fall off when grasped in your hands.

5.The pan is too hot, the skin dries too quickly, and the dough will be grabbed along with the baked skin.

6.The pot is too cold, and the skin is thicker and not easy to peel off.

7.The pot is too sticky, the skin is difficult to remove on the top, you can use paper dipped in some oil to wipe the heart of the pot, if there is too much oil, you can use discarded spring rolls.

Wipe off the skin. 8.Cover the dough and leave it in the refrigerator for two days before it can still be used.