Materials: 300g of beef stuffing, 150g of green onions, 1 egg, 30ml of soy sauce, pepper, 3g of salt, 300g of flour, 210g of water First of all, the living surface, the surface as soft as possible, a catty of surface 6 to 7 two warm water, live after the back of the top of the thinly smeared with a little bit of oil to prevent the surface from drying out and cracking, affecting the texture, a little bit of oil, brush, packaged! The first thing you need to do is to make sure that you have a good understanding of what you're doing.

Like hot noodles, dead noodles, hairy noodles, etc., my favorite, most often do is hairy noodle pie, fluffy and delicious, pie skin thin filling, tender and delicious, nutritious, many people do pie said it is easy to show filling, the following to share how to pack the pie in order not to show filling. Filling less water: in the production of fillings, generally put into the vegetables, and vegetables should be salted out of water, and then squeezed dry inside the water, if squeezed not dry enough, inside the water is naturally more, after the pie package, will certainly flow a lot of water, it will be the pie crust to get broken.

The middle of the crust is thicker, surrounded by a little thinner, filling package is in the middle, if it is leeks, more water filling to squeeze the water dry, packaged and then put the salt mixing filling Step 1: First of all, we will use warm water to yeast, the temperature of the water must not be too high, about 30 degrees can be too high temperature of water will be too high to scald the yeast, yeast will be first to melt away and then added to the flour, faster than the direct addition of the flour to the fermentation of a few.

If you're making pastries, the ratio of flour to yeast is about 100 to 1. That's 500 grams of flour to 5 grams of yeast, and usually the commercially available pouches of yeast are 5 grams per pouch, which is very convenient to use. If you don't have lard, you can put soybean oil or salad oil, and if you use warm water and high gluten flour, the gluten is stronger. You can choose half hot noodles. Low gluten flour and noodles, it is recommended to use lukewarm water and noodles, filling if it is too thin, and then frozen in the refrigerator for a while to take out and then wrapped. If the filling is too thin, then refrigerate it for a while and then take it out of the refrigerator. If you want to make the dough softer, put more oil in it when cooking. I made a pie at lunchtime, stuffed with beef, cabbage and pork, and it was delicious. You can also make a hairy pie, the surface will be softer, but I personally still like hot noodles.