Ingredients ?

High-gluten flour

Tap water

How to make the dough for pies ?

Scoop the flour into a large bowl.

Turn on the faucet and a small stream of water, as shown.

With the bowl in your left hand and a pair of chopsticks in your right, stir as you catch the water. The flour will gradually appear lumpy.

Continue. Keep moving the position of the bowl, and don't stop the stirring motion, so that the water stream pours over the areas with dry flour.

Until all the dry flour is moistened, including the bottom of the bowl, and there is no more dry flour, as shown in the picture. Turn off the faucet at this point. This time the ratio of flour to water is just right. There is absolutely no need to do the adding flour one minute and water the next.

Start stirring the noodles with chopsticks. You can go in one direction. It's okay to change the direction halfway through. If you are a novice and feel that your hands are a bit tired, you can stir a few times and take a break, then stir a few more times and take a break. You can also use 4 chopsticks to stir the dough, it will save your energy. At first the dough is not smooth, as shown in the picture.

The more you mix, the smoother it gets, the more the lumps disappear, and the more the dough rises. All the flour stuck on the bowl is cleaned by the dough. The sides of the bowl were clean. When the dough is stirred smooth and very elastic and al dente, it is ready, as shown in the picture. Note that there is no need to use your hands for the whole process, just a pair of chopsticks.

At this point, the dough can be picked out of the bowl as a whole, and there is no residual dough in the bowl, as shown in the picture, so please pay attention to the softness of this dough, not a hard dough that can be shaped, but a soft body that can be deformed and seems to have a sense of flow of the dough.

Sprinkle some dry flour on the board and use chopsticks to pick the dough onto the dry flour.

Let the whole dough stick to the dry flour.

Cut it into dosage and you can follow the general process to make the pie.

Oh, since I'm writing this, by the way, let's write about the branding process. Form a ball for each dosage. Just press it from all sides to the center.

Roll the dough into a thin sheet.

Wrap the filling. It can be a variety of flavors of filling, today's filling is radish and pork. (Radish pork filling preparation method: 1, radish wipe silk, into the cold water pot, open fire blanching, do not cover, let the radish gas to evaporate. After the water boiled and then slightly boiled for a few moments, fish out, over the two times cold water, the rooibos crystals such as shark's fins. Clutch dry water, cut into small grains. 2, the roti grain and minced pork, vegetable oil, soy sauce, minced ginger, green onion, salt mix together.)

Like a bun.

Prepare a flat-bottomed nonstick skillet and turn on low heat. Place the buns pleated side down in the pan.

Behold, the pie is not rolled out with a rolling pin, but patted out with your hands. Use your joined fingers to gently press the pie to make it thinner and larger. Try to pat it as evenly as possible. Don't worry, it won't show, because the crust is soft and flexible. Be careful not to touch your wrist to the edge of the pan, and watch out for burns.

When you feel the crust is slightly cooked and set, flip it over and keep patting it flat if you can, or press it with a silicone spatula. Cover and cook. Change the heat to medium.

Flip back and forth once more, and the crust will gradually turn white.

When the crust is 70-80 percent cooked, brush the pancake with oil. Flip. Brush the other side with oil and flip. Turn up the heat to high, and when the crust turns white, golden brown spots appear, and the pancake puffs up and separates from the top and bottom crusts, the pancake is cooked. Do not want to eat with oil, dry cooking, until the cake golden brown bulging.