1. Main ingredients: 300g high gluten flour, 150ml milk, 58g eggs, and some corn starch.
2. Accessory: 2g salt.
3. Add salt, eggs and warm milk into the flour; Add a small amount of milk for many times. If there is no milk, it can be replaced by water.
4. Mix the flour into flakes.
5. Use your hands to make the dough into a ball shape, achieve three lights (hand light, basin light, face light), achieve three kneading and three movements, with an interval of 20-30 minutes each time. Noodles are the best to eat. When you wake up, cover it with a lid or plastic wrap.
6. After three kneading and three xing, the inside of the dough is very delicate after being cut. There is no dough, and it looks very even. It smells like egg milk.
7. At this time, the noodles must be rolled into sheets with corn starch. The top and bottom of the noodles must be rolled with corn starch, and no cornflour can be added.
8. The dough is slowly rolled into a round sheet, and then it is rolled into 1mm thick. There are three things mentioned above in the dough, eggs, salt and corn starch, and the wonton skin is successful.
9. Roll it into sheets, and cut it into thin sheets about 7cm wide and 1mm thick with a knife.
10. Cut into trapezoids, and the remaining corners can be wrapped together.
11. The wonton slices are cut one by one and can be wrapped.