Handmade wonton skin practice daquan handmade wonton skin practice daquan

1. Method 1: 500 grams of flour, 5 grams of salt, 220 grams of clear water, and appropriate amount of sweet potato starch. The first step is to add salt to the flour to make the skin tough enough. The dough for making wonton skin should be hard, and it should be rubbed into the basin as smooth as possible, smooth on the surface and smooth on the hands. Then cover a basin or something and stay awake 15 minutes or so, rubbing several times in the meantime. In the process of waking up, we first make a flour bag, use a piece of gauze, wrap a proper amount of sweet potato starch, then tie the bag tightly and use it instead of flour in the future. After the dough is proofed, both sides are coated with starch. Then roll slowly with a rolling pin, and push forward evenly while rolling. Powder must be used frequently in the rolling process. After rolling the dough, let it go and roll it in the other direction again, so that the dough can be rolled to the thickness you want several times. After the dough is rolled, spread it out completely, and then draw it into four squares with a rolling pin.

2. Method 2: Medium gluten flour 180g (common flour), corn starch 10g (flour can be used instead), 70g water and 25g egg liquid. Preparation materials: medium gluten flour, corn starch, egg liquid and water. If there is no corn starch, use medium gluten flour instead. Mix medium gluten flour and corn starch and pour into a basin. After breaking the eggs, mix them with water and add them to the flour several times. Stir well with chopsticks to form floc. The state of kneading into balls without mixing dry powder. Fresh dough is hard. Cover with plastic wrap and wake up 15 minutes, and the dough will become soft after waking up. Knead the proofed dough for a while and knead it evenly into a smooth dough. Cover with plastic wrap for proofing 15 minutes, and knead well after proofing. After kneading, the dough is very soft and smooth. Divide the dough into two parts, and wrap half of the dough with plastic wrap to wake it up. The cut dough has no air holes, which means that it is kneaded in place. Sprinkle a layer of corn starch on the countertop to prevent sticking, and sprinkle more. Turn the rolling pin in the direction of the "meter" arrow from the middle like this, and apply force evenly. Every time it radiates around from the middle, it will become bigger and thinner! After waking up, the noodles are very soft and malleable, and it is easy to roll into thin skin. A thin layer of corn starch was sprinkled on the front, and powder was sprinkled on both sides to prevent sticking. Fold back and forth like a "Z". Divide evenly into several parts with a scraper. Expand all patches and align them on both sides. According to their own size (big wonton skin, small wonton skin), cut the dough into sections to get the finished wonton skin.

3. Practice 3: 500 grams of ordinary flour, 6 grams of salt, eggs 1 piece, water 185 grams, and appropriate amount of starch. Flour, salt and eggs together, stir well! Pour in water and stir while pouring. Different flours have different water absorbability, so you can leave a little first and add it if you feel it is not enough. Dry flour like this cannot be kneaded. Don't be too smooth, it may be a little hard, but it won't push away. Put it in a large bowl, seal it with plastic wrap and wake for 30 minutes. Knead for 10 minute, seal the enlarged bowl with plastic wrap and wake for 30 minutes. Take it out and rub it for a while. Knead half into a long strip, use a rolling pin to change it into a rectangle as much as possible, and then make it thinner, because the chaotic skin is thinner. Fold in half from both ends, and make it as square as possible according to the required width. Then spread it out and cut it according to the mark. Spread out the cut wonton, align and fold the creases, and then cut according to the creases, and the wonton skin is born.