Required ingredients
300 grams of flour, 2 grams of salt and 240 grams of warm water.
Stuffing 1 zucchini, 1 carrot, 1 vermicelli, fungus, 4 eggs, sesame oil, oyster sauce, salt and spiced powder.
Specific practices
1, mix noodles first. 300g of flour, add 2g of salt to increase gluten, then add 240g of warm water, stir with chopsticks to form a thick batter, and then cover it and wake it up for more than 40 minutes. Wake up very shiny, especially elastic, and it is not easy to break with chopsticks. This is the first key point if you want to make such a soft and delicious pie to sell outside. You should drink more water, soften your face and wake up in the same place.
2. While waking up, prepare stuffing. Rub zucchini and carrot into filaments, cut several times, add a little salt, stir well, marinate for 5 to 10 minutes, and then squeeze out the water. Then add cut vermicelli, auricularia auricula, fried and cooled eggs, add salt, oyster sauce, sesame oil and spiced powder, and stir well to taste.
Soft-faced pies are most afraid of the stuffing breaking the skin, and they are also afraid of the stuffing breaking the skin, so they should add salt to squeeze out the water and make the stuffing soft. This is the second key point of soft noodles.
3. After waking up, put it on dry flour, arrange the shape directly without kneading the flour, and cut it into small doses. I divided four large doses. This noodle is very soft. You have to cover the dough with dry flour so that it won't stick to your hands.
4. Cut the medicine and stick it with dry flour to prevent it from sticking to your hands. Then flatten it by hand, put the stuffing on it and close it. This dough piece is very elastic, so you can put more stuffing, and if you are a novice pasta, you can put less.
5, electric baking pan or pan can be used, preheat the brush oil, put the wrapped cake, and then tentatively thin it until you can vaguely see the filling, then brush the oil to lock the water. Bake the lid for about 1 minute, then turn it upside down and bake until the cake bulges and both sides turn brown and transparent. The third key point is to brush the oil on both sides of the cake to lock the water, preheat the pot and brush the oil, and burn it on the fire. The purpose is to reduce water loss and make the cake taste softer.
After the cakes are stacked together, they will continue to be soft and will not be hard when they are cold. The pie made in this way is thin and stuffed, soft and firm, and very delicious. Friends who love cakes can try it.