Spring Roll Wrap

春卷皮

春卷皮挺受欢迎,饺子皮法按摩法和锅盖法是这样的:400克面粉250克热水(可以减半)揉面醒透,差不多半小时吧。我有OCD每个剂子都称分量的🤣20克一个,先擀成饺子皮,然后面上刷足油,差不多8-10张一叠。按摩法:上次直接擀面杖不行,用手指轻轻按,醒透的面很容易按开,每按几下翻面再按,不然底下的皮不会一样伸展,到了春卷皮大小用擀面杖轻轻擀平整。锅盖法上场,取一个春卷皮大小的锅盖或者碗口,沿着锅盖口把多余的切掉,滴哩滚圆了🤩水开上锅蒸8分钟,差不多20张一起蒸,蒸的时候做第二批。取出稍凉一点耐心撕开,冷了也很软和。包上冷虾黄瓜丝可以做越南春卷,可以包烤鸭烤鸡烤肉,也可以包上黄芽菜肉丝油里煎一煎就是实实在在的上海春卷。

春卷皮

Course Appetizer
Cuisine Chinese
Keyword Springroll wrap

Ingredients

  • 200 g All purpose flour 面粉
  • 125 ml hot water, 热水
  • 1 g salt 盐
  • 5 tbsp oil

Instructions

  1. Mix all ingredients and knead dough for a few minutes, let rest fully, about 30 minutes

  2. Divide dough to about 20g each

  3. Flour work surface, and use a rolling pin to flatten the dough to a circle about 4-5 inch in diameter

  4. Brush the top of the circle with plenty of oil, and stack 8-10 together, and line up as evenly as possible

  5. With fingers, press evenly on the pancake shaped dough and expand the dough to about 8 inches in diameter, turn over after a few presses to make sure both sides are expanded evenly

  6. With a rolling pin, gently press and expand the pancake a bit further

  7. Place a lid of size around 8-9 inches, use a sharp knife cut the excess

  8. After water boils, steam for about 8 minutes, 16-20 at a time.

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