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How to make pie more delicious?

Pies are a frequent guest on my breakfast table. Sometimes I make them with hot noodles and sometimes with yeast; sometimes I make them with plain fillings and sometimes with meat fillings.

The filling is large and the skin is thin, and the flavor is left in your mouth when you take a bite. It is very delicious.

1. How to make hot dough pie.

I usually make plain fillings for hot-dough pies because both the dough and the fillings are easy to cook.

Chives tofu, celery eggs, spinach vermicelli, chrysanthemum eggs, etc. Almost all vegetables can be used with eggs and vermicelli as fillings.

Vermicelli and eggs can not only be paired with vegetables to make them more nutritious, but can also absorb the vegetable soup and taste good.

1. Kneading noodles.

When kneading the dough, mix half with hot water and half with cold water.

Be soft.

(1) First of all, the surface of the pancake must be soft.

(2) Hot noodles are a good thing.

Hot noodle pancakes are relatively soft when baked. Those who are not very familiar with pancakes can use hot noodle pancakes. Whether it is scallion pancakes, single pancakes, or pies, the success rate is relatively high.

Knead into a smooth dough, cover it and let's adjust the filling.

2. Adjust the stuffing.

(1) Put oil in the pot. When the oil is slightly hot, pour in the egg liquid. Use chopsticks to stir it up quickly. Stir while frying. Fry until the eggs are solidified and turn off the heat.

The eggs scrambled in this way are very finely chopped and suitable for filling.

(2) Pour the fried eggs into a basin, add a little pepper powder, five-spice powder, and light soy sauce, and stir evenly.

Marinate the eggs for a while in advance to make them more flavorful.

(3) Wash and dice the celery and chop a few times.

Gently squeeze out excess water and place in a basin.

(4) Add minced green onions and ginger, pour in a small amount of light soy sauce and an appropriate amount of peanut oil, stir, and finally add salt and stir evenly.

Adding salt last will prevent the vegetables from losing their moisture.

3. Take out the dough and knead it again, knead it into a long strip, and break it into evenly sized pieces.

4. Knead the dough into a steamed bun shape, flatten it, and roll it into a round shape. It is best to be slightly thicker in the middle and thinner at the edges.

It should be rolled out slightly thin, but not too thin to prevent it from bursting when filling is placed.

5. Wrap in the fillings, just like wrapping steamed buns.

When closing, remove the excess dough so that the closing area is thin and the texture will not be affected by the dough being too thick.

6. Flatten the wrapped steamed buns and press gently with your hands to shape into a thinner cake.

You can also use a rolling pin to roll it, but be careful not to press it too hard, otherwise the texture will be tougher.

7. Grease the electric baking pan and preheat it.

Add the cake base and cook for about a minute, flip over, continue to cook for half a minute to about a minute, until both sides are beautifully light yellow, then turn off the heat and take out the pan.

2. Baked dough pie.

When making mince pies I usually make the dough.

Green onion meat stuffing, celery meat stuffing, bell pepper meat stuffing, lotus root meat stuffing...all kinds of vegetables and meats can be used.

When baking the pie dough, you don’t need to ferment it completely, just let it rise a little.

1. Dissolve the yeast with warm water and knead the flour into a soft dough.

Cover and leave in a warm place to rise for a while.

2. Adjust the filling while the noodles are waking up.

Add five-spice powder, light soy sauce, a small amount of sesame oil, minced green onion, and minced ginger to the meat filling, mix well, and marinate for a while.

3. Chop the green vegetables for filling. Personally, I feel that the filling of the pie is thicker and more delicious. Just cut the green vegetables into small dices.

Then gently squeeze out the water, don't squeeze it too dry.

4. Put the vegetable stuffing into the meat stuffing, pour in appropriate amount of light soy sauce, pepper powder, and vegetable oil, stir, add salt, and stir evenly.

5. Make the pie embryo.

The method is the same as the plain stuffing.

6. Grease the electric baking pan with oil, preheat, and place the pie with the closed side down.

7. Fry for about a minute and turn it over. At this time, you can see that one side has turned into a beautiful light yellow or golden color.

After turning it over, sprinkle a little water on the closing side and cook for about another minute before serving.

Because meat-filled pies take a long time to bake, in order to prevent them from drying out and hardening, you can also brush oil on both sides during the baking process to make both sides golden and very delicious.

The surface should be softer, the skin should be thinner, and the filling should be more. Don’t bake the filling too dry. The skin will be thinner and the filling will be bigger. It’s very delicious!

You should try it too!

There is only one step between a Guokui and a mouth-full of soft and juicy pie, and that is Hehao Noodles.

Let’s take beef patty as an example and see how it works in action.

Knead the dough with warm water of 30 to 40 degrees, and then add a small amount of salad oil. The specific amount is flour: water: oil = 10: 6.5: 0.5 (add 325 grams of water and 25 grams of oil to 500 grams of noodles), and let the dough rest for more than 2 hours.

, let the dough rise longer and the pancakes will be soft and chewy.

The dough must be fermented enough, otherwise there will be many little lumps inside.

.

Ingredients: Beef, onions, scallions, ginger, salt, chicken essence, light soy sauce, dark soy sauce, sesame oil, scallions, cooking oil, white sugar, one chicken drumstick, wash and blanch to remove blood. Step 1: Pour water into flour in proportion.

Stir with chopsticks while pouring, until the noodles form a fluffy shape as shown in the picture.

Then add a spoonful of cooking oil, which will make the pie crust crispy.

Step 2: Knead the dough into a dough. It may be a little sticky, but don’t add dry flour. The softer the dough, the better the taste of the pie crust.