material
Material: 400g of wheat flour,
Accessories: 600g of beef, 260g of Chinese cabbage, scallion110g,
Seasoning: 50 grams of peanut oil, 30 grams of soy sauce, 2 grams of salt, monosodium glutamate 1 gram.
working methods
1. ground beef and seasoned with soy sauce, salt and monosodium glutamate; Wash the cabbage and cut it into fine powder.
2. Mix flour with cold water and knead it for 3 ~ 5 minutes, then apply a little peanut oil, knead it evenly and let it stand 10 ~ 20 minutes.
3. Divide the dough into small pieces with a diameter of 2 cm, flatten it and roll it into skin with a rolling pin with a diameter of 6 cm.
4. When wrapping, mix beef, cabbage and onion evenly, scoop 2.5 tablespoons, wrap them with skin, and knead them into pies.
5. Heat a hot pot on a big fire, put the pie in the pot and bake it for a while, that is, pour in a proper amount of peanut oil, fry until both sides are golden and fragrant, and serve.
Pie practice two,
material
250g of high-gluten flour, 60g of vegetable shortening or beef and sheep plate oil, 0/2g of margarine or cream, 0/2 teaspoons of salt/kloc, 88ml of cold water, 0/75g of beef/kloc and 0/75g of potato/kloc. Onion 88g (about half) ","amount of salt ","amount of freshly ground black pepper ","margarine or cream 1 ball ","egg juice 1/2 pieces ",
working methods
1: Pour flour, shortening, salt, margarine or cream and water into a blender and knead the dough for 8- 10 minutes until the dough surface is smooth and shiny.
2. Wrap it in plastic wrap and let it relax for 30 minutes to 1 hour.
3: Peel potatoes, kohlrabi, onions and beef, cut them into small pieces of 1 cm3, put them in a large bowl and mix well. Season with salt and pepper.
4. Take out the dough, cut it in half, roll it round and open it to form a circle with a diameter of about 25 cm.
5: spread baking paper on the baking tray and preheat the oven to 150℃.
6. Spread the filling on the semicircle of the cake crust, add 1 small ball cream, cover the other half of the cake crust, press the edge with your fingers to ensure sealing, and then press the knuckles with a fork.
7: Move the pie to the baking tray and brush the egg liquid on the surface.
8: Put it in the middle layer of the oven and bake for about 45 minutes until the surface is golden. If the pie crust is not colored within about 35 minutes, increase the baking temperature by 10 degrees.
Practice 3, pan pie
material
Appropriate amount of steamed sweet potato, appropriate amount of steamed pumpkin, appropriate amount of lard, appropriate amount of medium gluten flour and appropriate amount of coconut oil,
working methods
1: coconut oil and steamed pumpkin! (Cut the pumpkin into pieces and steam it in a discharge pot (a cup of water in the outer pot). After steaming, unplug the electric cooker until it is not hot. Open the lid and insert chopsticks, which can be easily done through the meat stuffing. Let it cool for later use. If there are too many, you can keep them in the refrigerator. ) Sweet potatoes are also treated in this way.
2. Filling: Steamed and cooled sweet potato and pumpkin with coconut oil (about 1/3 ~ 1/4 of the filling) are pressed into mud, and flour can be added to the water.
3: Do a good job of scraping into balls with a spoon, and divide several pies into several balls! Sweet potato and pumpkin can be stuffed separately or together. It is best to use cooked ingredients as stuffing to avoid endogenous coke!
4. Melt the lard in the pot and mix the flour under pressure (the oil powder is about 1: 1). After the flour is drained, it turns yellow and fragrant into butter (oil powder is filled more).
5: Flatten the butter, add the right amount of flour (the total amount is similar to the stuffing), scrape the butter and flour with a spoon, and add the right amount of water (please add some salt or sugar yourself, I didn't add it this time). If it feels sticky, you can ball it up and knead it by hand until the bright dough in the pot is elastic, so the cake is finished!
6: Knead the pastry into strips and cut into pieces, each piece is about the size of each filling! Roll the pastry flat or press it into a big round block, cover it with stuffing and close it slowly. If it doesn't close, you can wrap the stuffing up and down with two skins, then trim it and wrap it again. (Example: flying saucer, etc. )
7: Put the small and medium-sized hot pot into the pie on average, first close it, cover it with the lid, turn it over and it smells burnt, don't cover it too tightly, it smells burnt, and erect the crisp side of the pie with tools. Knock the whole cake hard or not!