Soft dough pie recipe 1,

Ingredients

500g flour, 400g pork filling, half cabbage, 320g water, 3g yeast, green onions, raw Smoke, salt, pepper, ground ginger, 1 teaspoon sesame oil

Method

1. Dissolve yeast in water, add flour and knead evenly to form a very soft dough. Cover with plastic wrap and let ferment in a warm place until doubled in size

2. Adjust the filling when the dough is rising: add light soy sauce, salt, black pepper, steamed bun filling seasoning, minced ginger to the meat filling, and then add the side While stirring in one direction, you can add a small amount of water to make the stuffing soft and juicy. Finally, add chopped green onion, chopped cabbage and sesame oil, mix well and set aside.

3. Knead the risen dough evenly and roll it into a long shape. Cut into strips of even size

4. Take one portion, flatten it, and roll it into a dough that is thin on all sides and thick in the middle

5. Wrap the stuffing in like a bun and close the mouth Face down and press flat

6. Let it rise at room temperature for 10 minutes, brush a little water on the cake and sprinkle with white sesame seeds. Rub a little oil into the electric pan, turn the heat up and down, add the meat patties, cover and cook until both sides are golden.

Soft dough pie method 2

Ingredients

Four, leeks, eggs, oil, salt

Method

1. Chop the leeks, put them in a large basin, add a small spoonful of salt, mix well, and marinate half After an hour, let it come out of the water.

2. Five to six eggs, add a little salt and beat them.

3. Pour clear oil into the oil pan. There should be a little more oil, at least twice as much oil as you usually use when frying a dish.

4. When the oil is 50% hot, change to medium heat; then pour in the beaten egg liquid, while pouring, use chopsticks to stir in circles, so that the egg liquid becomes scattered egg crumbs.

5. Pour out the excess juice from the salted leeks, then add the chopped eggs and mix well again. Become leek and egg filling.

6. Knead the dough with hotter boiling water (the temperature should be a little hot). After kneading the dough, divide it into several small doughs, pat a little dry flour on it, and roll it into a thin dough. Son.

7. Place the leek and egg filling in the middle of the dough, use the technique of making buns to close the dough, pull off the excess part at the top, put the interface downward, and flatten it slightly (a little pressure is enough, not enough) Use too much force to prevent the filling from coming out).

8. Heat a frying pan, pour a little peanut oil, put the patties, add a small cup of water or stock, cover the lid, and fry over medium heat until both sides are golden brown.