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Receta Chinese Egg Rolls: Skins [Large Qty]
by Global Cookbook

Chinese Egg Rolls: Skins [Large Qty]
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Ingredientes

  • 2 lb Bread flour
  • 4 x Large eggs, beaten
  • 1 1/2 tsp Salt
  • 1 lb Water, cool

Direcciones

  1. Sift the flour and salt together, place in the bowl of the mixing machine.
  2. Add in the Large eggs and water, using the paddle, mix at slow speed till the dough is hard and smooth.
  3. Turn out the dough onto a floured board and let rest for 10 min, keep covered with a damp cloth.
  4. Using a rolling pin roll out the dough to a thickness of approximately 1/8 inch. Cut into 6 inch squares.
  5. Place 1 to 1 1/2 ounce of filling on each 6 inch square of dough, mix in the two sides, so the filling can't flow out, roll the filled dough tightly, dampen the end with water to secure.
  6. Fry the rolls in deep fat at 350F-180C u ntil golden; drain.
  7. Cut each roll into 4 pcs and serve in a chafing dish with picks.
  8. "Food Preparation for Hotels, Restaurants, and Cafeterias" by Robert G. Haines (Second Edition)