Step 1: Prepare the batter.

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 the batter.

First stir the dough into a batter with 200ml of warm water, then add a small spoonful of cooking oil to the batter, spread it evenly with your hands, cover it with plastic wrap and let it rise until doubled in size.

Step 2: Prepare the lamb filling.

Prepare 700 grams of fresh mutton and chop it into fillings yourself.

Take another onion and chop it into pieces, put it into the stuffing, add an appropriate amount of minced ginger, pepper powder, salt, chicken essence, soy sauce and oyster sauce, and finally add a little sugar to add a little freshness.

Step 3: Gather and make the pie base.

Add a little dry flour to the family's cutting board, pour the risen batter on it, knead it slightly with your hands to deflate the batter, then roll it into a long strip, and roll out eight dough ingredients.

Next, press the dough into a dough that is slightly thicker in the middle and slightly thinner at the edges, add the filling, and press it as tightly as possible with chopsticks.

Use the normal gathering method for making steamed buns to close the mouth. Turn and tighten and remove the excess dough. After sticking some dry flour on it, place it on the chopping board and gently press the front and back sides from the inside out to shape.

Step 4: Heat up the pan and bake the delicious pie.

Heat the pan over low heat, put the pancake dough into the pan while the oil is slightly hot, brush a layer of cooking oil on top of the pancake, cover with the lid and simmer for about a minute and a half, then open the lid and turn over.

When the pancake crust is completely puffed up, it means the inside is cooked and ready to be served.

Tips for delicious mutton pie 1. When the batter is rising, add a spoonful of cooking oil to the batter and spread it evenly with your hands. This will make the dough softer. You can also mix the dough the night before and put it in

Refrigerate and let rise overnight.

2. After adding the ingredients to the meat filling and mixing evenly, you can pour some cooking oil and stir it until it is strong again, so that the texture of the meat filling will be smoother and more tender.

3. When making dough, knead it slightly with your hands to release the air. Do not knead for too long. If the dough becomes glutenous, its ductility will not be good.

4. When making the pie, sprinkle some dry flour on the filling to prevent your thumb from sticking when pressing.

5. When operating by a novice, do not press the dough too thin to prevent the filling from being exposed during baking.

After it is done, there is no need to re-hair it because the skin itself is relatively thin.

6. When we make the meat pie, try to make it as thin as possible to prevent the lid from crushing the pie. Moreover, the thinner it is, the easier it is for the meat filling to be cooked. The shorter the baking time, the softer the pie crust will be.

The pie made in this way has a thin and soft crust and a tender and juicy filling.