Hello everyone, I'm Gao. Today we will make spring roll wrappers.
Bread flour, salt, 450 grams of water.
The weight ratio of the water and flour is 90%.
Just mix well with a spatula.
At the moment there is no gluten, and it breaks when it is pulled.
Cover and rest for 15 minutes.
After 15 minutes, get your hands wet.
The dough can be pulled longer.
Just stretch and fold. About 20 times.
Rest the dough again for 15 minutes.
Come back in 15 minutes, then do 20 more.
After 2 simple kneading, you will find that the strength of the gluten is already good, but not enough to make a spring roll wrappers.
Change a pot.
Once the dough is in it, don't touch it again. Cover with plastic.
Refrigerate overnight.
the next day. Take out the dough.
After overnight refrigeration, you see the surface of the dough, smooth and shiny.
It stretches easily and doesn't break at all.
We didn't knead the dough much, but rather use time to strengthen the gluten.
The dough is ready, let's look at the pans.
Stainless steel pots are OK to use.
The bottom side is smooth, I will use this side later.
You can use a cast iron pan.
The only thing you can't use is a non-stick pan.
For stainless steel pans, or iron pans, you can rub a little oil, like a few drops.
But don't rub too much.
Otherwise, a cast iron pan won't stick and you can't make the wrappers.
First, I use a cast iron griddle.
Cast iron pans are thick, so the first step is to heat up the pan.
Heat it up until smoke, then turn off the fire.
As the temperature cools, its heat spreads towards the edges of the pan.
When the temperature drops to 120-130 degrees Celsius, turn on the minimum flame.
At this point, the handle is rather hot.
Now is the ideal temperature to spread the dough.
If the temperature is too low, the wrapper will crack. If the temperature is too high, it will stick to the bottom and cannot be torn off.
Take a small ball of dough.
Organize it on hand.
Hold the pot with your left hand and draw a circle with your right.
lift.
Stick off the excess。
Use your fingers to flatten the raised areas.
About 20 seconds, the colour turn white, and the edges will be slightly raised.
Use your left hand to remove it from the pan.
Take a look at the stainless steel pan.
Be careful with the infrared thermometer.
Because stainless steel reflects light, infrared thermometers cannot accurately read the temperature.
My thermometer reads 80 degrees Celsius, but it's already around 120 degrees Celsius.
When the gluten of the dough is good, and the temperature of the pan is right, it is rather a satisfying experience to make the spring roll wrapper.
Stack the wrapper one by one, cover with the lid, and the steam will slowly soften them.
Very thin.
It has softened and is resilient and won't tear.
You can use it for fried spring rolls, I use it for rolls.
As side dishes, I prepared scrambled eggs with chives and bean sprouts,
hot and sour shredded potatoes,
and shredded chicken with green peppers.
Take a wrapper, smooth side down.
Put one the food.
roll up.
There are only three ingredients for spring roll skin: flour, water and salt,
but it is not an easy recipe.
If you're new to dough making, I don't recommend you try it.
However If you have some dough experiences,
if you are comfortable with super wet dough,
you can try it. You will experience the joy of success.
Thank you for watching, I'm Miss Gao, see you next episode.