Make wheat-based pie with a crispy and soft crust and a tender and juicy filling. Let’s take a look at how to make it:

Ingredients

Food: High-gluten 100g flour, 105g ordinary wheat flour, 2g active dry yeast, 120g warm water, 25g vegetable oil, 2g salt, appropriate amount of white sesame seeds

Stuffing: 1 chicken leg (approximately 230g after skin and bones are removed), 50g onion , 50g green pepper, 20g light soy sauce, 3g salt, 4g cumin seeds, 5g vegetable oil

Quantity: 4 pieces

Calories: about 370 calories (piece)

1. Add 2g of yeast and about 120g of warm water and mix well and set aside.

2. Mix 100g high-gluten flour and 100g wheat flour evenly, add the yeast water in step 1 and knead it into a dough. (You don’t need to knead it for too long, just knead it into a dough)

3. Prepare 10g of vegetable oil, dip your hands in the vegetable oil, and "prick" it into the dough bit by bit.

4. After all the vegetable oil is melted into the dough, knead the dough for about 10 minutes. After kneading, put it into a basin, cover it and ferment until it doubles in size. (About 1 hour)

5. At this time, prepare the filling. First take off the bones of the chicken legs and remove the chicken skin and fat. (Chicken skin and fat are relatively high in calories and not good for health, so novices generally throw them away)

6. Cut the processed chicken legs into small strips or pieces. (Cut the chicken smaller to make it easier to wrap in the dough)

7. Wash the onions and green peppers and cut them into small strips, also cut them into smaller pieces.

8. Take a large bowl, add chopped chicken legs, onions, and green peppers, add 20g light soy sauce, 3g salt, and 4g cumin seeds, mix well, and marinate for about 30 minutes.

9. Pour 5g of vegetable oil into the pot. When the oil is hot, add the marinated filling, stir fry until cooked and take out. The filling is ready.

10. Pour 5g flour, 15g oil and 2g salt into a small bowl and mix evenly to make "pastry" and set aside.

11. Take out the fermented dough, release the air in the dough, and roll it into a rectangular shape with a rolling pin. (Roll out the dough as thinly as possible without breaking it)

12. Brush the pastry evenly on the surface of the dough, then roll up the dough into a long roll with a width of about 5cm, and cut it into 4 equal parts.

13. Take a portion of the dough roll, pinch the four sides tightly with the thumb of your hands, and gather it into a round package. Place it on the chopping board with the seam facing down.

14. Roll out the dough from the previous step thinly, add the prepared filling, shape it into a bun shape with your hands, and place it with the seam facing down.

15. Pour the sesame seeds into a flat plate, pinch the closing edge of the bun, and dip the sesame seeds on the surface. Finally, place the prepared raw pie on the baking sheet to rest for another 30 minutes.

16. Preheat the oven to 230°C, spray some water on the surface of the pie with a spray bottle, and bake it in the oven for 10 minutes.