Where can I learn to make a spring roll wrapper and how to make a spring roll wrapper?

Learn online. The practice of homemade spring roll wrappers.

Choose high-gluten flour.

Slowly add a little water to the flour, stir slowly, and start kneading with your hands until the dough is formed. This step can be done by adding a pinch of salt.

Knead the dough from the flocculent shape into a dough, and you can grasp the dough out of the basin with your hands.

Start pressing the dough. Dip your fingers in water, dip them in water with the fingers of your half-clenched fists, then press the dough, press a few times, feel that the dough absorbs the water on your fingers, and then dip it, and keep pressing and dipping it like this. Until you grab the noodles by hand, you can pull them up from the basin without breaking!

Prepare to rest. Pour in cold water and cover the dough.

After letting it sit for 1 hour, pour out the water on it.

I started to shake my face, and this step was too big to take a picture. 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, then put the palms down, let the noodles fall down, then throw them back into the palms, and repeat this step until the dough is strong.

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

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

The finished product needs to be spread out separately, otherwise after stacking together, the crust will absorb moisture in the air and start to stick together, which is difficult to separate!

Materials. Ingredients.

200 grams of pork belly.

150 grams of sherry mushroom.

20 spring roll wrappers.

Seasoning. Salad oil.

Amount. Essence of chicken.

2 grams. Wine.

Crumb. The preparation of spring rolls with fresh meat with pickled cabbage.

1.Cut the cabbage with the minced meat and add some cooking wine to remove the smell; (You can also add a little chicken essence to increase freshness) repeatedly chop the minced meat and cabbage on the cutting board with a knife.

2.The spring roll wrappers bought in the vegetable market are almost over the Spring Festival, and they can be bought in the vegetable market.

3.Prepare a small bowl of water for sticking spring roll wrappers.

4.The steps of the package: spread the spring rolls on a clean board, put an appropriate amount of stuffing on one end of the skin, roll it up from the bottom to the top, roll it to the halfway position, fold the left and right ends as shown in the picture, and then continue to think about the front roll of the bag, when there is still a little left, dip your fingers in a little water, and paint a circle of water along the red illustrated line.

Finally, the complete volume is finished.

5.The same method wraps all the methods together.

6.Frying steps: Pour oil into a pan and boil until it is 6 hot. Slide the spring rolls along the edge of the pot, the amount of oil should be submerged in the spring rolls, and turn the heat to the minimum after the spring rolls are put into the pot. Fry the spring rolls for 2 minutes, turn them with chopsticks and change the dough, so that you can repeat 2-3 times.

7.Fry for 4-5 minutes and then take it out, and then return to the pot (7-8 into oil temperature) after 15 minutes and fry it again for about 1 minute, and observe that the color is golden and then you can take it out.

Cooking skills. 1. The cabbage has a certain degree of saltiness, and the salt can be put or not.

2. In fact, according to the raw and cooked filling of your package and how much it is, if the bread is cooked food, as long as it is fried until the shell is golden.

Go to a formal snack training school and learn from the senior teachers of snacks, who will teach you how to make thin and flavorful spring roll wrappers.

(Spring roll wrapper).

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.

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.

How to grind the answer to make a big spring roll? Blind before.