Homemade spring roll skin(zi zhi chun juan pi )

Homemade spring roll skin

Introduction:

"I eat spring rolls every Spring Festival. This year, I want to eat them in advance. In the past, we used to buy ready-made spring roll skin, because making spring roll skin is a laborious and difficult work. This spring roll skin is really a price a year, 4, 6, 8, 10, this year will rise to 15 Jin, this is still a year ago, really to the festival that a few days, maybe 20. The idea of self-made spring roll skin has been supported at this time. "

Production steps:

Step 1: pour flour, salt and 200 grams of water into a large bowl

Step 2: stir into flocs

Step 3: use blender to make smooth dough

Step 4: knead the remaining water into the dough by hand

Step 5: finally, it will become a strong and flowing dough

Step 6: put it in the basin, seal the plastic film, wake up for 2-3 hours

Step 7: grasp the dough

Step 8: heat the pan with round bottom, quickly apply a circle of dough on the bottom of the pan with hands, and lift the dough with the situation, and use the viscosity of the dough to glue away the extra dough

Step 9: put it on the bottom of the pot to form a thin round cake.

Step 10: the edge of the dough is raised

Step 11: gently peel the dough

Step 12: put it aside,

Step 13: cover the prepared dough with a wet drawer cloth and untie it when eating

Materials required:

Flour: 300g

Water: 25g

Salt: 3 G

Note: originally wanted to use a blender to make dough, but later found that the machine is not as fast as manual, and changed to manual. When baking dough, the temperature of the pot should not be too high, maintain the medium and small fire, can bake the dough. Do not do a single sheet of dough scattered, stacked into a pile, so as not to dry.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Zi Zhi Chun Juan Pi