Egg roll

Egg roll

Introduction:

Production steps:

Step 1: put a teaspoon of salt in a bowl of clean water, stir it with a spoon until it is salted, beat an egg into it when mixing with flour, knead the flour into a smooth dough, cover it with lid or plastic wrap and wake up for 15 minutes. Hand rolling dough is harder than baozi dough.

Step 2: after waking up for 15 minutes, put the dough on the panel and knead it. Then press a round cake with your hand

Step 3: use the rolling pin to continue rolling into a larger round cake.

Step 4: spread dry flour on the dough and roll the whole dough on the rolling pin.

Step 5: press the rolling pin with both hands and push the rolling pin forward at the same time.

Step 6: repeat the action.

Step 7: roll the dough to the desired thickness.

Step 8: put flour on the top of the dough and fold it from one side.

Step 9: you can fold it a little wider and fold it all up.

Step 10: cut with a kitchen knife.

Step 11: after cutting, roll the noodles one by one.

Step 12: in order to prevent the noodles from sticking, it's better to spread some dry flour and put them in order instead of piling them together. The best way is to boil noodles quickly!

Materials required:

High gluten flour: right amount

Egg: one

Salt: right amount

Water: moderate

Note: 1. Adding salt can make noodles taste better and stronger. Salt must be put in water, not directly sprinkled in flour. 2. The water content of hand rolling dough is less than that of baozi dough. If the water content of hand rolling dough is too much and the dough is too soft, the rolled noodles are easy to stick together, but it doesn't need to be too hard, too hard dough is not easy to knead. When I buy the electronic kitchen scale and measuring cup, I will tell you how much flour and how much water I need to add. Now I also grasp the proportion of flour and water according to my usual cooking experience.

Production difficulty: simple

Craft: Skills

Production time: three quarters of an hour

Taste: Original