How can you make a pie as soft as the ones sold outside? Today I will share a soft-dough vegetarian pie and explain in detail how to make it. The filling is very rich, soft, fragrant and very delicious. I recommend everyone to try it.

Ingredients required

Dough 300g flour, 2g salt, 240g warm water

Stuffing 1 zucchini, 1 carrot, 1 handful vermicelli, fungus, eggs 4 pieces, sesame oil, oyster sauce, salt, five-spice powder

Specific method

1. Knead the noodles first. 300g flour, add 2g salt to increase gluten, then add 240g warm water, stir with chopsticks to form a thick batter, then cover and let the dough rise for more than 40 minutes. The risen dough is very shiny and very elastic, and it is not easy to pick it up with chopsticks. Break. If you want to make a pie that is as soft and delicious as those sold outside, this is the first key point. There needs to be more water, the dough should be soft, and it should be properly cooked.

2. While the noodles are resting, prepare the fillings. Grate the zucchini and carrots into thin strips, cut them a few times, add a little salt and mix well, marinate for 5 to 10 minutes, and then squeeze out the water. Then add chopped vermicelli, fungus, fried and cooled eggs, add salt, oyster sauce, sesame oil, and five-spice powder, stir evenly and season. Soft dough pies are most afraid of the filling being hard enough to pierce the skin, or the filling being watery and breaking the skin, so they need to be salted to squeeze out the moisture and make the filling soft. This is the second key point of soft-dough pie.

3. After the dough has risen, place it on dry flour, straighten the shape without kneading the dough, and cut into small pieces. I took 4 large doses. This dough is very soft, so you need to use dry flour throughout the process to coat the dough with a layer of dry flour so it doesn't stick to your hands. 4. Cut the dough and apply dry flour on it to prevent it from sticking to your hands. Then flatten it a little with your hands, put the filling on it, and close it. This dough sheet is very elastic and you can add more fillings. If you are a novice pasta maker, you can add less fillings. ?

5. Either an electric pan or a frying pan can be used. Preheat the pan and brush it with oil, put in the wrapped pancake, and then tentatively press it until the filling can be vaguely seen, and then brush it on top. Oil locks in water. Cover and cook over high heat for about 1 minute, then flip over and cook until the pancake puffs up and both sides are browned and become transparent. Brush oil on both sides of the cake to lock in the water, preheat the pan and bake it over high heat. This is the third key point. The purpose is to reduce water loss and make the cake taste softer. ?

After the pancakes are stacked together, they will continue to soften and will not harden when cooled. The pie made this way has a thin crust, plenty of filling, is soft and chewy, and is very delicious. Friends who love pie can give it a try.