Mix dough: stir with warm water and chopsticks, stir out gluten, and then wake up for three to four hours before use.

2. Meat stuffing: the meat should be mixed with water first, and about one catty of meat should be mixed with four or two waters to six or two waters. Then enlarge the soybean oil. The stuffing should be stirred in one direction. Then add chopped green onion Jiang Mo, soy sauce, salt monosodium glutamate and chicken powder, and then stir in the same direction. Then let it taste for half an hour.

Remember to use a bowl of water when wrapping 3 bags. Put the wrapped food on a plate, then put some oil on your hands and press it into cakes.

How do you make pies with dough? Some people say put oil in it.

Mix the dough well first, then put a layer of oil on the dough and put it there for fermentation. Don't put it after mixing.

How to bake a pie

pie

material

(1) 2 cups of medium-gluten flour, half a cup of boiled water, half a cup of cold water, salt 1 teaspoon.

(2) 400g minced meat, 3 chopped green onion, Jiang Mo 1 spoon, wine 1 spoon, soy sauce 1 spoon, salt 1/4 teaspoons, a little pepper, wet starch 1 spoon and sesame oil/kloc-0.

The way of doing things

1. Knead the material (1) into dough, cover it with a wet cloth and dry it for 20 minutes.

2. Mix the materials (2) into stuffing.

3. Divide the baked dough into 8 equal parts, roll each part into a round piece, wrap a little stuffing, knead it into a ball, and roll it into a cake. family

4. Put 2 tablespoons of oil in the pot, then add the pie, cover the pot, fry for 10 minutes, turn it once in the middle, and serve when it is cooked.

Small technique

1. In addition to beef stuffing, pork stuffing can also be used as pie stuffing, but the meat stuffing should not be too thin to avoid chopping wood.

2. You can also pour 1 cup of water into the pie, then cover it and stew it, so that the filling will cook faster and the frying time can be shortened, but in the end, you have to cover it and fry it until the water disappears, and then both sides are crispy and yellow before serving it.

How to match the pie baking noodles?

Mix the dough with hot water at 70-80℃ (stir with chopsticks to avoid being hot and uneven), cool it, and then knead it evenly by hand to make dough, so that the dough is soft and delicious.

How are the noodles in the pie matched?

I come from the north. I know, noodles like cakes should be mixed with warm water, which is slightly hot but not very hot, so the mixed noodles are very soft. If the noodles are good, the crust of the pie can be made very thin, and the depressions can be seen in the baked pie, such as spring cakes and oil cakes. Cooked jiaozi noodles should be mixed with cold water, not warm water, but steamed dumpling water, stir-fried jiaozi and others can be used.

How to match the pie baking noodles?

Warm water should be used for noodles such as cakes, which are slightly hot but not very hot, so that the noodles are soft. If the noodles are good, the crust of the pie can be made very thin, and the baked pies can be seen, such as spring cakes and oil cakes. The cooked jiaozi noodles should be mixed with cold water instead of warm water, and steamed dumplings, fried dumplings and warm water can be used.

How to make noodles with pies

Use warm water to mix the dough, and the most important thing is to "wake up" the dough for a long time, that is, mix the dough the night before and do it the next morning, and the dough will be very soft.

How can cakes be soft?

Add the right amount of baking soda to the flour! Pastry flipping is a technical job, which requires proper oil and temperature. Do it a few more times and you will definitely be skilled!

Why can't you bake a pie without revealing the filling? Noodles are thin noodles that don't need a rolling pin.

Only two. One is that the filling should not be thin, but dry. The easiest filling to lose weight is leek, so it won't be so thin with a little meat. The other is that noodles must be soft and not kneaded, because when kneading, some dry noodles must be put to make it hard.

material

Qiangli flour

tap water

How to make scone noodles

Scoop the flour into a big bowl.

Turn on the tap, and there will be a small stream of water, as shown in the figure.

Hold a bowl in your left hand and a pair of chopsticks in your right hand, and stir at the water's edge. Flour will gradually appear acne.

Go ahead. Keep moving the bowl and stirring it to let the water flow to the place where there is dry flour.

Until all the dry flour is wet, including the bottom of the bowl, there is no dry flour, as shown in the figure. Turn off the tap at this time. At this time, the ratio of flour to water is just right. There is absolutely no need to add powder and water for the time being.

Start mixing noodles with chopsticks. It can go in one direction. It's no problem to change direction halfway. If you are a novice and feel a little tired, you can stir for a few laps to have a rest, and then stir for a few laps. You can also use four chopsticks to stir, which will save labor. At first, the dough was not smooth, as shown in the figure.

The more you stir, the smoother it becomes, the acne disappears and the noodles become stiff. All the flour stuck in the bowl was glued clean by the dough. The edge of the bowl is clean. When the dough is stirred bare and elastic, like gluten, it is ready, as shown in the figure. Note that the whole process requires no hands, only a pair of chopsticks.

At this point, the dough can be picked out from the bowl as a whole, and there is no residual surface in the bowl. As shown in the figure, parents should pay attention to the softness of this dough, not the hard dough that can be molded, but the soft dough that can be deformed and looks flowing.

Sprinkle some dry flour on the chopping board and pick the dough onto the dry flour with chopsticks.

Glue the whole dough with dry powder.

Cut into balls and you can make pies according to the general process.

Hehe, since I have written here, let's write about the baking process by the way. Every dose of pills. Just press it from all sides to the middle.

Roll the dough into thin slices.

Stuffing. Can hold all kinds of flavors. Today, it is filled with radish and pork. (How to make radish pork stuffing: 1. Wipe the radish clean, put it in a cold water pot, and cook it over high fire, without covering it, so that the radish gas can evaporate freely. Boil the water for a while, then take it out and soak it in cold water twice. Robb is clear as shark's fin. Dry the water and cut into small pieces. 2. Stir the radish with minced pork, vegetable oil, soy sauce, Jiang Mo, chopped green onion and salt. )

Like steamed buns.

Prepare a non-stick pan and turn on a small fire. Put the steamed stuffed bun in the pot, with the pleat face down.

Look, the pie is not rolled out with a rolling pin, but held by hand. Gently press the pie together with your fingers to make it thinner and bigger. Try to shoot evenly. Don't worry, it won't be exposed because the skin is soft and elastic. Be careful not to touch the edge of the pot with your wrist, or you will get burned.

Feel that the crust is slightly cooked and shaped, turn it over, and if it can be flattened, you can also press it with a silicone shovel. Cover the pan and fry. Change to medium fire.

Turn it back and forth, and the skin will gradually turn white.

When 78 is ripe, brush a layer of oil on the cake with a brush. Turn over. Brush the other side with oil and turn it over. When the fire was changed, both sides of the cake crust turned white and golden brown spots appeared, and the cake bulged, and the upper and lower skins separated and the cake was cooked. If you don't want to eat greasy food, bake the cake until it is golden and swollen.

Fill in.

You see, the skin is thin and the stuffing is big. Crispy and soft. Want to eat crispy skin, bake it now. If you want to eat softer skin, stack the baked cakes together. When hot air interacts, it becomes soft.

This is oil-free. Look at this big stuffing. It tastes good, too. It has low calories, tough skin and chewy head. Of course, oil smells better.

Look at the leek and egg pie made of this dough. It is crystal clear.

Look at this thin skin, like paper, you can see the stuffing inside.

Finally, I wish all parents can make perfect pies. ...& gt& gt

What kind of noodles should I use to bake pies?

Pour the flour from the dough into a basin and mix well.

2. Add water slowly, knead it into smooth dough, and let it stand for fermentation 1 hour.

3. Prepare shredded mustard and minced meat.

4. Add soy sauce, pepper, cooking wine and sesame oil to the minced meat, mix well and marinate for 15 minutes; Chop mustard shreds with a knife; Prepare Jiang Mo, minced garlic, chopped green onion and starch water.

5. Pour the right amount of oil into the pot and saute Jiang Mo and minced garlic.

6. Pour in minced meat and stir fry with a spatula.

7. Pour in mustard tuber and continue to stir fry.

8. Add chopped green onion, abalone juice and chicken essence, and continue to stir well.

9. Then pour in the starch water and thicken it to become the filling of pancakes.

10. Put it in a bowl and let it cool.

1 1. After the dough is fermented, roll it into thin slices with a rolling pin and coat it with lard.

12. Roll into a cylinder.

13. Divide into four equal parts with a knife.

14. Take equal parts and roll them into round pieces with a rolling pin, and wrap them with stuffing.

15. After kneading, turn it over and roll it into a round cake.

16. Take a pan, pour a proper amount of oil into it, discharge the prepared cake embryos into the pan one by one, and bake them on low heat until both sides are golden (because the filling is cooked, no water is needed during baking).