Thin skin wonton copywriting

A few years ago, I liked to go to a stall for breakfast. Breakfast stands in a secluded alley, on the clean blue brick sidewalk beside the road, with Bai Yutang on both sides of the road. In the morning, listening to the birds' chirping, smelling the faint fragrance of flowers, eating hot wonton and sesame seed cake, I feel particularly good. Of course, it is her wonton that attracts people to visit every day. The thin skin is wrapped in delicious stuffing and is particularly slippery. It's a pity that there are always so few wonton bowls. Every time I eat clean, I always feel that one bowl is not enough and two bowls are not enough.

Have a bowl of hot and delicious wonton for breakfast. Sparse soup is the easiest way to wake up the sleeping appetite in the morning, and it is particularly comfortable in the stomach after eating. Children nowadays especially like to eat wonton. Eating out is always not as clean as cooking at home. I believe many people have cooked wonton at home, and there is always a big gap between the wonton made and the wonton sold outside. The main difference is the wonton skin. The wonton skin in the breakfast shop outside is very thin, elastic and slippery. The wonton skin bought by myself or rolled out is always not thin enough, and the cooked wonton is not smooth enough.

In fact, it only takes a few tricks to roll out wonton skin as thin as cicada's wings at home. As long as the wonton skin is ready, your wonton will be basically successful, ensuring that you can make a large thin-skinned wonton as delicious and smooth as a breakfast shop at home.

Wonton skin material

Flour 300g, normal temperature water 1 15g, a little salt.

Wonton skin ornaments

Appropriate amount of starch

Wonton stuffing of all materials

Appropriate amount of pork stuffing, chopped green onion, Jiang Mo, pepper powder, soy sauce, sugar, salt, sesame oil and egg white.

Wonton seasonings

Chopped green onion, coriander, soy sauce, salt, sesame oil and pepper.

Dish wonton soup

Eggs, shrimp

-Practice-

1, 300g flour is poured into the pot, and a little salt is added to mix well to increase the gluten of the dough. Then pour a little room temperature water into the pot several times, and stir the flour while pouring, so that the flour is stirred into a uniform dough and kneaded into dough. Making wonton skin is the same as making handmade noodles. The dough is hard, so it will be smooth and will not rot. Different flours consume different amounts of water, so it is necessary to replenish water bit by bit and judge flexibly. Originally, 130g of water was prepared, but only 1 15g was used.

2. The dough is hard and not easy to knead. Cover it for a while, take it out for about 20 minutes, and knead it soon, then cover it for more than 30 minutes. If you want to roll out a thin and elastic wonton skin, you must completely wrap the noodles, which is the most important point in rolling wonton skin. The gluten structure inside the dough is completely formed by baking the dough, which makes the dough elastic and greatly enhances its ductility, so that the dough can be easily rolled thin without breaking.

3. After the dough is baked, take it out and put it on the chopping board, and tidy up the shape slightly. Sprinkle a proper amount of starch on the chopping board, spread it evenly, and then roll it out with a rolling pin. At first, you can press the dough back and forth with a rolling pin, which saves time and effort. When the dough is pressed thinner and bigger, start rolling. Roll back and forth until the dough is rolled into a big cake. Note that here we use starch to face each other. Starch does not contain gluten. It is non-sticky and will not be absorbed and fused by gluten in dough. You only need to sprinkle a little starch every time, so you can keep your hands off for a long time, so the rolled wonton skin is smooth enough.

When the cake is bigger, we will roll it with a rolling pin. Roll the cake compactly on a rolling pin from one end, and then roll it back and forth. At the same time, both hands should slide to both ends of the rolling pin as the rolling pin rolls back and forth. This action will be repeated continuously to help the cake extend to both sides and become thinner. Roll out the cake after a while, then roll it back on the rolling pin from another angle, repeat the above process and continue to roll the cake thin. Slowly, you will find that the cake is getting bigger and thinner, which is especially fulfilling. The cake will get bigger and bigger, so you need to roll it with that long rolling pin here. The steps of burrito are very important, and the method of burrito is very important. When rolling the cake with a rolling pin, roll the cake with a rolling pin. We should use both hands hard and slide to both ends of the rolling pin at the same time. Only in this way can the cake be evenly stressed from the middle to the edge, thus thinning synchronously. If you don't do it, or if you only use force in the middle, then the rolled cake must be thin in the middle and thick around.

5. Repeat the above process and roll this big cake from multiple angles. Pay special attention until the cake is thin. Put your hands on both ends of the rolling pin and do not roll the middle part. We focus on the edge of the cake, and the hand slides with the pressing of both ends of the rolling pin, and the cake will continue to extend to both sides and become thinner. As the cake extends around, the middle part of the cake will also become thinner. If you keep exerting force from the middle to both sides, or even if you only exert force in the middle and not at the edge, the rolled pie will be thin in the middle and thick around.

In the whole process of rolling cakes, it should be noted that when the cakes become not dry enough, starch should be added and spread evenly to prevent the rolled cakes from sticking together.

6. "Until the cake becomes thinner, it seems that you can see the color and grain of the chopping board. At this time, I picked it up and saw that the cake was transparent, especially thin and slippery.

7. Fold the pancake like a folding fan, then cut it into strips with appropriate width, open it neatly, and then cut it into squares, and our wonton skin will be ready. It is best to eat at home or make a thin-skinned wonton, so that the wonton skin can be cut bigger.

8. Making wonton stuffing: (Wonton stuffing is best made when mixing dough)

Put a proper amount of minced meat into a large bowl, add chopped green onion, Jiang Mo, pepper powder, salt, soy sauce and white sugar, beat in an appropriate amount of egg white, pour in an appropriate amount of sesame oil to enhance fragrance, and stir in one direction until the minced meat becomes sticky. If the minced meat is dry, you can add a proper amount of water and stir patiently until the minced meat becomes sticky. Because wonton is to be eaten in soup, the wonton meat stuffing is a little salty and more delicious than ordinary meat stuffing.

10. Beat the eggs into a bowl, stir them into egg liquid, pour them into an electric baking pan, and spread them into an egg roll. Then cut into filaments for later use.

165438+ In fact, there are many ways to wrap wonton, just choose the way you like. Just one thing to note, our wonton skin is rolled very thin. Be careful not to be too greedy, it will explode if you put too much stuffing.

12, pour enough water into the pot to boil, add wonton, and cook until the wonton floats and the wonton skin becomes transparent. Always push the spoon to the bottom of the pot to prevent it from sticking to the bottom of the pot.

13. Put a proper amount of chopped green onion, shredded egg cake, shrimp skin and salt into the bowl, pour a proper amount of soy sauce, then put wonton into the bowl, add a proper amount of wonton soup (if there is broth), drop a few drops of sesame oil, sprinkle with a proper amount of coriander and mix well. If you like, sprinkle with some white pepper. A bowl of delicious thin-skinned wonton is ready. In terms of taste and taste, it is not worse than that sold outside.

1, the dough for making wonton skin must be a little hard, and the made wonton skin should be smooth and tough enough. If the noodles are too soft, it is difficult to roll them thin and easy to cook. When kneading dough, add water bit by bit, while stirring until it is completely absorbed, so as to observe the state at any time and prevent excessive water addition.

2. Whether you can roll out a thin, elastic and smooth wonton skin basically depends on whether the dough is soaked. The noodles must be cooked thoroughly, which is the most important point in the wonton skin. Only when the dough is soaked thoroughly can it become flexible and malleable enough, and it can be easily rolled out and thinned.

It is also important to make a dough puff with starch instead of flour when rolling wonton skin. Because starch does not contain gluten and does not stick to hands, it will not be absorbed and fused by gluten in dough, and it can remain non-stick for a long time only by sprinkling a little starch evenly every time, so the rolled wonton skin is flexible, neat and smooth enough.

4. The method of burrito is very important, which is another key to the success of wonton skin. When we roll cakes, we should roll them on a rolling pin. We should use both hands hard and slide back and forth to both ends of the rolling pin at the same time. Only in this way can the cake be evenly stressed from the middle to the edge, thus thinning synchronously. If you don't do it, or if you only use force in the middle, then the rolled cake must be thin in the middle and thick around. Later, the hand should be moved to the two ends of the rolling pin, and the middle part will not be rolled hard, but the two ends of the rolling pin will slide hard, that is to say, only the edge of the cake will be rolled. As the edge of the cake extends outward, the middle of the cake will continue to become thinner. Until it becomes a pancake with uniform thickness.

5. When rolling the cake, you should constantly change the angle, spread the cake from the rolling pin and roll it from another angle, which will make the stress on all parts of the cake more uniform.

6, the dough is relatively stiff, and the starch can be well drained, so that the dough does not stick to the hands, and there is basically no need to sprinkle a lot of starch. But pay attention to the observation, when the cake becomes dry enough, make up a little starch and spread it evenly to prevent the rolled cakes from sticking together.

7, don't cut the skin too small, too small to hold the stuffing, and it is best to eat it at home or with thin skin and big stuffing. Of course, it also depends on personal preference.

8. The wonton stuffing can be slightly salty than usual, and the taste is enough when it is cooked. Wonton stuffing should not be too dry. You can add some water and egg white and stir patiently until it is thick, so that the cooked wonton is delicious.

9. Wonton would be better if it had broth, but after all, broth is not available in every family. It is also delicious to use the method in the article. If you like spicy food, you can scoop another spoonful of Chili oil into it.

I believe many people have cooked wonton at home, but it is not as smooth and delicious as it is sold outside, just like eating a bowl of glutinous rice balls. In fact, the main difference lies in the skin of wonton. As long as you follow the article, you can make a thin, elastic and smooth wonton skin, and the wonton made is not worse than that in the store. Home cooking is really clean and healthy, delicious and healthy. Most importantly, we can eat as many bowls of wonton as we want.