【Yantai】Spring roll skin
Overview
The production of spring roll wrappers is very particular, and the production method is difficult to master. It requires repeated practice to make high-quality spring roll wrappers. The traditional method of making spring roll wrapper is to make the batter very thin. After a long time of resting, the dough will produce a lot of gluten. Hold the dough with your hands and push it into the pot, and you can spread out a spring roll wrapper as thin as a cicada. When making spring roll wrappers, if dough conditioning is the key, then the dough making time is the finishing touch to whether the spring roll wrappers are formed. Generally, the dough needs to rest for more than an hour. The longer the time, the greater the gluten produced in the dough. Once I saw another method of making spring roll wrappers on TV, so I immediately put it into practice. This method is relatively simple. If you like it, you can try it.
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Ingredients
Steps
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First boil a pot of water. Put the flour in a cooking bowl, pour boiling water in and stir with chopsticks.
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Add about 1/4 of the water and continue to stir with chopsticks.
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Stir until there is no dry powder and it can form a ball.
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Knead into a dough and let it rest for ten minutes. The surface of the dough will be rough at this point, which is okay.
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After ten minutes, knead the dough evenly again. It can be easily kneaded into a very smooth state.
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Roll the dough into long strips and divide into portions.
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Slightly roll the dough into a round piece, brush a layer of corn oil on the surface of one round piece, and stack another round piece on top. Use a rolling pin to roll it out from the middle up, down, left, and right. The thinner the better.
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Boil the water in a steamer, place the rolled dough pieces into the steamer, and steam over high heat for five minutes.
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Take out the steamed dough sheet and gently tear it apart.
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Thin.
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The spring roll skin is soft and slightly tough, and the taste is very good.
