The practice is as follows:
1, dough mixing
Add 500 grams of high-gluten flour, 5 grams of salt and 300 ml of warm water (40) together and knead into a smooth dough. Cover the dough with plastic wrap 1 hour. The longer the dough is kneaded, the better the ductility of the dough, so that the stuffing will not be exposed when we roll the dough.
2. Stuffing
500 grams of pork stuffing and 200 grams of carrots are shredded. If you cut them with a knife, you must cut them carefully to prevent the cake from breaking Pi Zha when pressing, and then add a lot of chopped green onion and 10 grams of ginger foam. Add 5 grams of salt, 5 grams of chicken powder, 3 grams of spiced powder, 3 grams of pepper, 5 grams of sugar, soy sauce 15ml, oil consumption 10ml, sesame oil 10ml and edible oil 20ml. Add all the ingredients together and stir in one direction for later use.
3, making cake blanks
Don't knead the noodles. The kneaded dough will become hard and difficult to spread. Just put 8- 10 pieces under a catty of dough.
Press the dough into a slightly thick dough with a thin edge by hand, and beat in as much meat as possible, which is about twice the weight of the dough, so that you can make a pie with thin skin and big stuffing.
The left hand holds the dough and rotates, the thumb presses the stuffing on the edge of the dough, and the right hand rotates to close the mouth, so that the wrapped cake crust is thin and uniform and not easy to be damaged.
Finally, the mouth must be pinched tightly to prevent the stuffing from leaking out when pressing.
Grease the chopping board, gently press the cake blank from the middle to the edge, press it back and forth, and roll the coarse dough thin.
4. Pancakes
Bring the pot to a low heat, add a little oil, and add the cake when the oil temperature is 50% hot. Cake blanks should be handled carefully to prevent damage.
The baking surface is slightly discolored. Brush salad oil and cool oil to make the skin softer.
Brush the oil, turn it over, brush the oil again and cover it for half a minute. This step is to thoroughly cook the meat.
Half a minute later, the uncovered cake has been bulging.
Turn it over again, and all the baked cakes will swell up and then go out of the pot. Don't worry about undercooked meat, because we have pressed the meat very thin and cooked it easily.
Cut it and put it on a plate, and you can enjoy the delicious big meat pie. The skin is soft and the stuffing is delicious and juicy.
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