The practice of spring roll wrappers is referenced, and the practice of spring roll wrappers

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 stand for 30 minutes.

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

4. Brush a thin layer of oil between the dough and stack them all. 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.

The process of making handmade spring roll skin Bihui is as follows: Bi HungerIngredients: 100 grams of flour, 10 grams of salt, 20 grams of sugar.

1. First of all, prepare the following materials.

2. Add salt to the flour and mix the sugar evenly.

3. Slowly pour the water into the mixed flour.

4. Stir while pouring and form a dough.

5. In this way, the spring roll wrapper is ready.

The method and process of making spring roll wrappers are as follows:Ingredients Tools: 250g flour, appropriate amount of water, a pinch of salt, a pan. Book Fight.

1. Prepare the flour.

2. Put a pinch of salt.

3. Put water and stir evenly to proof.

4. Stir and proofing until tendons.

5. Heat the pan.

6. Grab a pinch of batter.

7. The state hall Xiang painted a circle on the flat low pot.

8. Wait until the edge is upturned.

9. Chengfu bright product.

Hello dear: The method and process of making spring roll wrappers are as follows. How to make spring roll wrapper:

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. Bury 3, take a flat pot and put it on the fire (do not put oil in the pot), when it is hot, lift the dough by hand to make the dough rotate around the thick part of the jujube at the bottom of the pan, lift the dough, wait for the pot to mature, and remove the stool liquid with your hand to calm down (the diameter of the spring roll skin is about 15-20 cm).

Hello dear dear, I am happy to answer for you, and find the following information for you: the production method and process of spring roll wrapper 1, and the selection of high-gluten flour for the limbs. 2. Add a little water to the flour slowly, stir slowly, and start kneading the dough with your hands until it forms a dough.

This step can be done by adding a pinch of salt. 3. Knead the dough from the flying flocculent to the dough, and you can grasp the dough away from the basin with your hands. 4. 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! 5. Prepare to wake up.

Pour in cold water and cover the dough. 6. After standing for 1 hour, pour out the water on it. 7. Start shaking 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, 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. 8. Take the flipped dough and gently turn it on the pan, the dough will remain on the pan, if there are bubbles or pastry points, use the dough on your hand to mend it. 9. Over low heat, turn the dough from white to beige, then fry for 1 minute.

10. The finished products need 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, which is difficult to separate.

Ingredients: gluten flour - 600g

Water - 1000g

Table salt - 5g

Egg whites - 1 pc.

Salad oil - 15 g

Method: 1) Mix all the raw materials 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. Jujube is noisy.

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

Spring roll wrapper 2 materials:

Seven and a half cups of flour and four 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 imitation pan (plate) to 300F (350F can be used after proficiency), grasp a large handful of noodles with your hands, turn left and right to the center of the pot, so that the thin round dough remains 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. Use. Tips:

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

2.If you add a little salt and stool stool powder to the ingredients, the spring roll skin will be more fluffy and delicious 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.

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.