I eat spring rolls every year in the Spring Festival. I want to eat this year before. In the past, I bought a ready-made spring roll, because doing spring rolls is a difficult task. This spring roll is really a price of one year, 4,6,8,10, and it has risen to 15 pounds this year. This is still years ago. It’s really a few days before the holiday. The idea of a homemade spring roll skin has finally been supported at this time.
Pour flour, salt and 200 grams of water into a large bowl
Stirring into floc
Stir into a smooth dough with a blender
Handle the remaining water a little bit into the dough by hand.
Finally, it becomes a full-bodied, doughy dough.
Put in the pot, seal the plastic wrap, and wake up for 2-3 hours.
Grab a dough
Heat the round bottom pan, quickly apply a dough to the bottom of the pan, and lift the dough. Use the stickyness of the dough to stick the excess surface.
The surface of the bottom of the pan is formed into a thin round cake.
Lifting the edge of the dough
Gently lift the dough
Cover the prepared dough with a wet drawer cloth and unwrap it when you eat it.
Originally I wanted to use a blender to make the dough. Later I found that the machine was not as fast as the manual, but changed the manual. When baking the noodles, the temperature of the pan should not be too high, to maintain medium and small fires, and to cook the dough. Do not spread the dough in a single piece, stack it into a stack to avoid dry knots.