上海春卷皮

步骤1

把面粉、盐和木薯淀粉混合在一个中碗里。在中间挖一个井，倒入水和油。用竹米桨或木铲搅拌，将面粉和水混合在一起，从碗的中心到碗的边缘。试着朝一个方向搅拌，让面筋进入面团。当配料混合成粗糙、柔软、粘稠的一团后，开始朝一个方向搅拌。在几秒钟内，面团就会完全水化，变成粘稠的糊状物(类似于面包的发酵剂)，并因受潮而微微发亮;它不应该保持一个小山的形状。如果需要，用茶匙加水使面团变松。搅拌4到5分钟，大约200下。一缕缕黏糊糊的面团会形成，在你搅拌的过程中粘在碗的边缘上，随着搅拌的进行，面团会变得越来越长。 Slow down and/or pause if you get tired. When done, the thick pasty dough should be elastic enough for you to lift and stretch it 12 to 14 inches from the bottom of the bowl. If you are unsure, keep stirring for a little longer. Gather the finished dough together; it should hold a slightly mounded shape for a few minutes before spreading out to touch the walls of the bowl. Cover with plastic wrap and set aside at room temperature for 3 to 4 hours, or refrigerate overnight and return to room temperature before using. Alternatively, use a mixer fitted with the dough hook attachment. Put all the ingredients in the mixer bowl and stir by hand to combine well. Then run the machine at medium speed for 1 1/2 to 2 minutes. Keep the dough in the mixer bowl or transfer it to another bowl, cover with plastic wrap, and set aside at room temperature for 3 to 4 hours, or refrigerate overnight and return to room temperature before using.

步骤2

要准备鸡皮，先把厨房毛巾微微弄湿(我把手弄湿到前臂，然后在毛巾上擦干)，然后放在一个大盘子上。放在炉子旁边。预热一个大的、厚底的不粘锅，把火调到中低，然后稍微调低。平底锅应该足够热，让你用手指触摸它时不会退缩，但又不能凉到让你在那里呆很长时间。面团在过热的煎锅上不会粘在一起，但在加热不足的煎锅上，它会粘得太紧，导致面皮变厚。调整火焰是很棘手的，我用标准的燃烧器来做这些皮肤。如果你有一个高输出燃烧器或炉子，可能有必要使用火焰调节器来分散热量和/或将煎锅从表皮之间的热量中移开。因为稍微冷冻过的面团更结实，更容易揉成薄膜，所以把装面团的碗放在一个大碗里，在大碗里放上8块冰块(不加水)。炉子上的:放在炉子上或靠近炉子的

步骤3

抓一大把面团，如果可以的话，把所有的面团都抓起来，手掌朝上。(做两批时，把面团分成两个碗。)粘糊糊的面团会开始滴落，所以用手指来控制它，同时慢慢旋转手腕;手掌会自然地跟随手腕上下摆动。在这个过程中，面团会形成一个像袋子一样的形状。最后把你的手腕朝上，把面团揉成一个可控的球状。要做皮，轻轻地把面团压在煎锅上，然后以圆周运动的方式慢慢擦拭。当你完成这个圈的时候，把面团向上提起。生面团会自然地从煎锅里扭出来。如果剩下多余的白面团，用橡皮刮刀把它弄平。 You can quickly patch small holes this way too. Aim to create a thin 6 to 7-inch round film of dough on the skillet. It does not need to be perfect and a tiny hole now and then is forgivable. After forming the skin, you can keep the dough in your hand, but I like to let it drip back down into the chilled bowl to firm up; it takes seconds to retrieve and work it for the next one. Should the dough get cold, warm it up by working it with the rotating wrist motion before making another skin. After about 15 seconds, part of the lacy edge should dry out and lift off the skillet, the sign of doneness. Use your fingers to peel the skin from the skillet. You do not have to cook the other side. Place the finished skin, uncooked side down, on the plate and cover with the damp kitchen towel, which will soften the edges. Make more skins from the remaining dough, adjusting the heat as needed and stacking one on top of the other. As you get toward the end, the skins will get smaller as there’s less dough to work with. Try spiraling the dough from the center outward to create decent-size skins. It’s hard to use up all the dough so discard the last bit.

步骤4

从盘子里取出完成的鸡皮，用双折的厨房毛巾包起来，然后把它们塞进一个带拉链的塑料袋里。如果你要马上使用，请保持在室温下。果皮可冷藏5天;为了减少体积，用羊皮纸包起来。使用前，将它们放回室温。用厨房毛巾把10张皮放在一起，用小火蒸10分钟，让它们变软。一旦刷新，在你工作的时候，把它们放在温暖的蒸锅里保持柔软。

懒散日小贴士

步骤5

上海春卷皮通常被称为“春卷皮”或“疙瘩皮”，在中国和东南亚市场的冷冻区有售。它们可能是方形的，也可能是圆形的，会比自制的大一些，所以你可以在里面放一些比这里食谱中指定的更多的东西。manbetx苹果下载使用前将它们解冻，一个一个分开，重新堆叠，用潮湿的厨房毛巾覆盖它们，以防止干燥，就像你刚做的一样。如果它们是干燥的，使用步骤4中概述的蒸法来恢复和软化它们。填充方形春卷皮时，将其定位为一个角指向你的菱形。你可以用打好的鸡蛋或水来润湿它们，而鸡蛋用自制的皮来润湿效果最好。