The method of making pie dough is as follows:

Tools/ingredients: flour, warm water, chopsticks, cooked oil, plastic wrap.

1, 1000 grams of flour in a bowl, add 800 milliliters of warm water, use chopsticks to mix them well, when mixing the flour, you can mix left and right, do not need to follow the clockwise direction. Because the reason we use chopsticks to stir the flour is so that the dough does not produce gluten, so that the gluten of the dough is low, no elasticity, the texture of the production of ripe and fluffy, and the filling with a more uniform wrapping, but also to facilitate the subsequent operation.

2, the dough after mixing, we can use the test to see if the dough meets the requirements, that is, with the hand to grab a handful of dough, and the dough is not immediately after the elongation of the dough will not be broken, and slowly flow will be the basin, which means that the pie surface and the system meets the requirements.

3, pie dough and good, we in the surface of the dough pour a little cooked oil, spread evenly, sealed with plastic wrap, and then put aside molasses about half an hour, so that the integration of the dough a little better can be.

Tips on how to make the dough:

1. After kneading the dough, you can cut it with a knife to see if there is no raw flour and the skin is smooth, which means that the dough is kneaded well. If you are not in a hurry to eat, you can also use a plastic bag to wrap the kneaded dough, wake up 15 minutes, you can also use a wet towel on the dough.

2. When kneading the dough, you should control the moisture in the dough and knead it until it is soft and hard. In addition, you can also add a small amount of salt to the flour, salt is conducive to the generation and improvement of gluten, to enhance the elasticity and strength of the dough, so that the dough is not easy to break when extended.

3, warm water dough is the use of 50 ℃ to 60 ℃ and flour modulation of the dough. Characterized by a certain degree of toughness and viscosity, plasticity, the finished product is not easy to go out of shape, the dough is white and dark, slightly glossy, the finished product is soft and sticky. It is suitable for making fancy steamed dumplings, homemade cakes, scallion pancakes, pies, siu mai and so on.