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
Ingredients
- 200 g All purpose flour 面粉
- 125 ml hot water, 热水
- 1 g salt 盐
- 5 tbsp oil
Instructions
Mix all ingredients and knead dough for a few minutes, let rest fully, about 30 minutes
Divide dough to about 20g each
Flour work surface, and use a rolling pin to flatten the dough to a circle about 4-5 inch in diameter
Brush the top of the circle with plenty of oil, and stack 8-10 together, and line up as evenly as possible
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
With a rolling pin, gently press and expand the pancake a bit further
Place a lid of size around 8-9 inches, use a sharp knife cut the excess
After water boils, steam for about 8 minutes, 16-20 at a time.
