How to make leather rolls, how to make spring roll skins

Ingredients for making the crust roll】 Flour, eggs, salt, cooking oil, shredded zucchini, green pepper, red pepper, shallot, chicken essence, oyster sauce, preparation steps].

1.First of all, we prepare a large bowl, pour in 300 grams of flour, add 4 grams of salt, stir well with chopsticks, stir well, and then beat an egg, then add an appropriate amount of warm water, stir with chopsticks while adding water, stir into a flocculent shape and knead it into a dough. Once the dough is kneaded, set aside for 10 minutes.

2.After the dough is ready, we knead it into long strips on the cutting board, and then cut the kneaded strips into the same size of dough, here Yige is divided into 7 dough of the same size. Then knead the dough into a circle, like the picture below.

After all is kneaded, we put it in a large bowl and brush the surface of the dough with a layer of cooking oil, and then pour in the appropriate amount of cooking oil. The amount of cooking oil is about half the height of the small dough, and after pouring, seal the bowl with plastic wrap and let it rise for 40 minutes.

3.In the process of developing the dough, we prepare some side dishes to be used in the burritos. Wash the zucchini, cut it into slices and shreds. Then we wash and shred the green peppers, shred the red peppers, put them together with the zucchini, and finally chop some green onions and set aside.

4.Then we heat the oil, pour in the chopped green onion and stir-fry until fragrant, stir-fry the shredded zucchini, green pepper and red pepper, stir-fry for two minutes, then add some salt, oyster oil, oyster sauce and chicken essence, stir-fry evenly, we will put out the zucchini shreds for later use.

5.When the paste is ready, we take it out, pour out a little oil from the bowl and spread it on the cutting board. Then flatten the dough, flatten it and overlap it on top of each other, just do the same as in the picture below.

Then we use a rolling pin to roll out the dough thinly. When rolling the dough, pay attention to the surrounding evenly with a rolling pin to push out, ** when it is thick, push the place outward, and roll the dough thin and even.

6.Then we preheat the electric baking pan, and then we put the dough that we stacked together, put it on and pull it around with our hands. Turn on low heat, cover and sear for 2 minutes, then turn over again and continue to simmer for 2 minutes.

7.When the time is up, our bottom and top layers of crust are ready, take out the two crusts, continue to repeat the same steps to cook the remaining five crusts, and remove them from the pan after all are baked.

8.The crust is soft and salty, and it is not hard when cooled. Then spread our fried side dish on half of the crust, roll up the crust again, and we cut it in half for ease of eating.

The finished crust roll is soft and salty, the side dishes are fragrant and flavorful, the taste is rich in one bite, nutritious and delicious, very satisfying, friends who like it try it quickly!

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 a spring roll skin that is soft and strong and will not be hard when it is cold.

In this issue of the food tutorial, Tianjian Food Square is ready to share with you the practice of spring roll wrappers, as long as you learn this method, then you can also make various flavors of spring rolls at home. So friends who like to eat spring rolls, let's take a look at how I do it, friends who like food, don't forget to pay attention to me, I will update and share different food tutorials every day, I believe there will always be a dish you want to learn.

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 made, like to eat spring rolls friends, just do it to try it, after it is done, you can roll a variety of your favorite delicacies according to your own taste, to ensure that this practice will not let.

Method: 1. Cut the tofu skin into uniform rectangles;

2. After the green onion is shredded, cut into segments equal to the width of the tofu skin, cut the red pepper into strips, and cut the coriander into sections;

3. Spread shredded green onions, red pepper strips and coriander segments in the middle of each small tofu skin, roll it tightly and fix it with a toothpick;

4. After the oil is hot, add the bean skin and green onion rolls and fry them until the skin is slightly yellow, and remove the oil;

5. Heat another pot, heat it, put in the bean skin and green onion rolls, heat slightly, sprinkle in a small amount of salt, chili powder, five-spice powder and cumin powder, mix well, add a little sweet noodle sauce, dip evenly out of the pot.

2. Roast duck and green onion roll skin.

Ingredients: 1/2 fresh roast duck, 20 green onions, 2 tablespoons sweet noodle sauce, some roll skin.

Method:1Roast the duck in the oven over low heat for 15 minutes until the skin is shiny and fresh. 2.Use a thin knife to cut the duck meat into thin slices and place them on a plate, taking care to keep each slice of duck with a golden brown skin and no bones.

3.Green onions are mainly made of white onions, cut into shredded green onions that are about the same length as the diameter of the roll skin.

4.The rolls you buy are very thin and elastic; Gently spread the roll on the palm of your hand and top with shredded green onions, sweet noodle sauce and duck meat; Seal one end first, and then wrap it in a roll. It can be rolled while eating while serving.

3. Fancy steamed buns with green onion rolls.

Ingredients: 500 grams of all-purpose flour, 240 grams of water, 3 grams of salt, 5 grams of yeast powder, appropriate amount of corn oil, appropriate amount of green onion, and a ham sausage.

1. Prepare the ingredients, cut the green onion finely, cut the ham sausage into cubes, mix the flour and yeast into flakes with warm water, and form a dough with three lights (hand light, pot light, and face light), and ferment until it is twice as large. Depending on the room temperature, it is generally 30-40 minutes in summer, and it needs to be fermented in insulated water for about an hour in winter.

2. Sprinkle a little dry flour on the countertop, take out the dough to fully exhaust and knead, press it into thin slices with a rolling pin, the thinner the more layers of the roll, the more beautiful it is, cut off the edge and cut it into a rectangle, brush with oil, sprinkle with fine salt, green onion and minced ham.

Ingredients: 3 pieces of tofu skin, sugar, soy sauce, monosodium glutamate, sesame oil preparation method:

1 Heat the water with monosodium glutamate, soy sauce and sugar to make a soup. Moisten the tofu skin, tear off the side tendons and set aside.

2 Take 2 complete tofu skins, overlap each other and spread the bottom, soak the remaining tofu skin and side tendons together in the soup, lay it flat on the tofu skin at the bottom, fold it into flat strips, fold it into flat strips, fold it well, and then let them lie quietly for a while, only the flavor of the soup fully penetrates into the tofu skin, and the vegetarian roast goose will be delicious and steamed for about 3 minutes, take it out.

3 When the salad oil in the wok is 5 into hot oil, put in the tofu rolls, fry until both sides are golden brown, remove them, and change the knife to serve on the table when eating. Drizzle with sesame oil.

Ingredients: 500 grams of flour, 310 grams of 60 degree water, 5 grams of salt, 20 grams of cooking oil.

Accessories: 1 steamer.

1. Add salt to the flour, then add 60 degrees of water and stir well.

2. Add 20 oils for stuffiness.

3. Knead into a smooth, non-sticky dough and relax for 1 hour.

4. Knead the loose dough into evenly sized agents, about 50 grams each, sprinkle some dry flour and knead them smooth, and cover them with a coarse cloth to prevent the skin from drying out.

5. Bring water to a boil and put it in the steaming drawer. Roll out a loaf of bread and put it on a sheet.

6. Put a cake and cover the pot, and then roll out another one.

7. Put the last sheet into the pot and steam for 2 minutes to get out of the pot.

8. Uncover them one by one while it's hot.

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.

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 handmade spring socks are as follows:Ingredients: 100 grams of flour, 10 grams of salt, 20 grams of sugar.

1. First of all, prepare 100 grams of flour, 10 grams of salt and 20 grams of sugar.

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

3. Slowly pour water into the mixed flour.

4. Stir while pouring, and form a good section into a dough.

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

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

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.

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.