腸粉 / 首創最易做法 / 個個都做到 / 保證最薄最滑絕不糊口爛皮 / Best rice rolls (cheung fun) recipe

Video: https://youtu.be/3KVQtUmkBxI
我首創世上最容易做法（此影片出後，若有任何其他影片用相似做法，都係抄我）

This is my invented way to make best rice noodle (cheung fun). Any other video using this method is copying me.


材料： 4－6條腸粉

115g 粘米粉[fig1 泰國三象牌]

1.5 tbsp 粟粉[fig2 鷹粟粉]

1 tbsp 生粉[fig3 泰國三象牌]

2 tsp 菜油

500ml 清水

秘密武器：牛油紙2大張[fig4 Kirkland]

做法：

1. 將材料混合至無粒

2. 中火燒熱易潔平底鑊，倒入2大杯漿粉形成薄膜，倒走鑊內多餘粉䊢
3. 蓋上牛油紙，鑊蓋，中火煮2分鐘

4. 倒扣上砧板，待涼捲起即可

Ingredients： 4－6 Rice Noodle

115g Rice Flour [fig1 Erawan]

1.5 tbsp Corn starch[fig2 Kingsford's]

1 tbsp Tapioca or Potato starch [fig1 Erawan]

2 tsp Cooking oil

500ml Water

Secret weapon：2 large parchment papers[fig4 Kirkland]

Steps：
1. Mix all the ingredients until smooth.

2. Heat the non sticky pan with medium heat. Add in 2 cup of mixture. Remove excess mixture once it has a thin layer.

3. Cover it up with parchment paper. Cover the pan with the lid. Continue to cook for 2 minutes under medium heat.

4. Drop the rice noodle on the chopping board. Let it cools down and roll it up.