Text 9908, 58 rader
Skriven 2011-04-25 05:02:00 av Dave Drum (51084.cooking)
Ärende: DP 359
==============
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Uncooked Eggroll Skins (Chun Juan Pi)
 Categories: Chinese, Pastry
      Yield: 4 servings
 
      2 c  All-purpose flour, unsifted
    1/2 ts Salt (optional)
    3/4 c  Water, cold
 
  In a medium-size mixing bowl, combine the flour and salt (if
  desired).  Gradually add the water, stirring with a fork until
  the dough forms a ball.  Transfer the dough to a clean, lightly
  floured work surface and knead for about 5 minutes, until the
  dough is very smooth.  Divide the dough into 6 equal pieces.
  
  Working consecutively, roll out each piece a little at a time
  into a 14 x 7-inch rectangle.  Keep the working surface lightly
  floured to prevent the dough from sticking.  Roll out the first
  piece of dough into the largest rectangle you can easily manage
  (it may be very small at first), then the second piece, then the
  third, and so on.
  
  When you come back to the first piece of dough after rolling
  out all six, it will have relaxed and will be easier to roll
  out.  Continue the rolling until the desired size is reached.
  Occasionally pick up each piece of dough to make sure it is not
  sticking.  Trim off uneven edges when the rectangles are about
  the correct size.
  
  Cut each rectangle into two, 7-inch squares.  For full-size
  egg rolls, cut each square in half, diagonally.  For
  cocktail-size egg rolls, cut into quarters.  Follow the
  
  directions in the recipe for EGG ROLLS for filling and frying.
  
  Makes twenty-four egg roll wrappers.
  
  NOTE:  The above homemade wrappers are prepared without egg,
  because they come out lighter when fried than do homemade
  wrappers made and tested with egg.  The flour-and-water
  dough is reasonably easy handle.  It makes a light, crisp
  crust that is close in taste and texture to store-bought
  egg roll skins.  These wrappers should be used as soon as
  they are rolled out.  Therefore, the chilled filling must
  be ready before you start making the wrappers.
  
  RECIPE:  "Chinese Kosher Cooking" by Betty S. Goldberg.
  Published 1989
  From: David Pileggi                   Date: 10-14-99
  Cooking
 
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