Prepare 300 grams of high-gluten flour, add 3 grams of yeast, and then add 5 grams of white sugar to promote the fermentation of batter. First, stir the noodles into a paste with 200ml warm water, then add a spoonful of cooking oil to the batter, spread it evenly by hand, and cover it with plastic wrap to make it twice as big.
Step 2: Prepare mutton stuffing.
Prepare 700 grams of fresh mutton and chop it into stuffing. Cut another onion into pieces, put it into the stuffing, add appropriate amount of Jiang Mo, pepper powder, salt, chicken essence, soy sauce, and finally add a little sugar to make it fresh.
Step 3: Fold and make pie blanks.
Add a little dry flour to the chopping board handed down from family, pour the batter on it, rub it with your hands a little to let the batter exhaust, and then rub it into long strips, and then eight flour agents are produced. Next, press the dough into a slightly thicker dough with a slightly thinner edge, put in the stuffing, and press it as tightly as possible with chopsticks.
Close the mouth with the usual method of wrapping steamed buns, remove the excess noodles after rotating and tightening, stick some dry flour, put it on the chopping board, and gently press the front and back sides from inside to outside to form.
Step 4: Cook delicious pies from the pan.
Bring the pot to a low heat, add the cake blank when the oil temperature is slightly hot, brush a layer of cooking oil on the pie, cover it for about one and a half minutes, and turn it over. The crust of the baked cake is completely bulged, indicating that the inside is ripe and can be cooked.
Tips for delicious mutton pie
1, when the batter is whipped, add a spoonful of cooking oil to the batter and spread it evenly by hand, so that the cake made from the dough will be softer, or you can mix the dough the night before and put it in the refrigerator for one night.
2. After the meat stuffing is mixed evenly, you can pour in some cooking oil and stir it again, so that the meat stuffing will be more smooth and tender.
3. When making dough, rub the air slightly with your hands, so it doesn't take too long. If the dough is stiff, its ductility will be bad.
4. When making pies, sprinkle some dry flour on the stuffing to prevent us from sticking our thumbs when pressing.
5. When a novice operates, don't press the dough too thin to prevent the stuffing from being exposed during baking. You don't need a second curl after you do it, because the skin itself is thin.
6. When we make a meat pie, we should press it as thin as possible to prevent the lid from crushing the pie. Moreover, the thinner it is, the easier the meat stuffing is to be cooked, and the baking time is short, so that the crust of the pie will be soft.
The pie made in this way has a thin and soft crust and a fresh and juicy filling. Is it a great sense of accomplishment as a parent to watch the children eating this delicious thin-skinned pie?