Most people do it wrong when making a pie, which side should go in first? Do you know how to do it?
Nowadays, among the three meals a day, the most important meal is breakfast, and the most frustrating meal is basically breakfast. Because you don’t have much time to make breakfast, and you also need to eat well, which is by no means an easy task. In many families, they choose to make pies for breakfast so that they can assemble the noodles in the evening and get other preparations ready. Make the pie right away in the morning and fry it in a frying pan or electric pan. It is the most delicious breakfast for the family. Tarts are delicious, but when making tarts, which side goes into the pan first is an important step. Most people make mistakes. No wonder one side is thick and the other thin. When we make stuffed buns at home, a problem that easily arises is that the stuffed buns we make have a "yin and yang face": one side is so thick that it sticks to your teeth, and the other side is so thin that it shows off your flaws.
In fact, this is because after the pie is made, which side is put in the pan first and the other way around. The dough used to make stuffed buns is usually very soft, and the amount of water required for steaming steamed buns and making dumplings is at least one-third more than usual, which results in the wrapped stuffed buns being extremely stretchable. The textured side of the pie is relatively thick, while the other side is smoother. People subconsciously think that the "textured side" is thicker and difficult to perfect. When putting it into the pot, the "textured side" is put into the pot first. In this way, the grain side will be heated and condensed, and if the smooth side is not heated, it will be thin and shiny, and the legs will often be exposed. This is called a "yin and yang face". Therefore, the correct way to make stuffed pancakes is to put the smooth side into the pan first, and stretch the textured side thinly, so that the thickness is basically even on both sides. The production process of amaranth and three fresh stuffed pancakes
1. When making stuffed pancakes, the first priority is the batter preparation, and you must know the key techniques of making stuffed pancakes. Because the pie dough is so soft that it makes you question life. When you put the dough together and take a handful of it, it feels like it's rolling in the palm of your hand. If you don't want to be at a loss when you wake up in the morning, it is recommended to mix the dough at night and stretch it overnight to make it more effective. Pour 450 grams of warm water into the washbasin, add 3 grams of salt, pour 600 grams of wheat flour, stir with chopsticks in circles, and finally form a very elastic batter. It is best not to knead the dough directly with your hands, as it is easy to lose your hands. Press the wash basin with your right hand, apply a certain amount of cooking oil with your left hand to prevent sticking, and use the palm of your hand to "push the face". After the batter is chewy, apply a layer of cooking oil on the surface, seal it in a plastic bag, leave it at room temperature or in the refrigerator for one night, and start ramen.
2. Pour a handful of dried fungus into a bowl, pour half a bowl of warm water, and soak the black fungus for 1 night until the water becomes moist and mellow. Keep it in the refrigerator in the summer. Soak. In the morning, soak 100 grams of water fungus, remove some fibrous roots at the bottom, clean it again, squeeze out the water, and cut into small pieces of water fungus. At night, select 500 grams of amaranth, clean it, put it into a drain basket, drain it overnight, and drain away the water.
3. After getting up in the morning, it will be much more convenient to carry out other process operations and save you from being overwhelmed. Take 4 raw eggs, rinse the skin with warm water, break them into a bowl, and stir into a uniform and delicate whole egg liquid. Heat the pan in advance. Pour 30 grams of cooking oil into the pan. Heat the oil in the pan until the temperature is 70% hot. Pour in the whole egg liquid and beat evenly. Use chopsticks to quickly spread it. While stir-frying, use the edge of a spoon to cut the egg into fine pieces. The fried egg looks like dried osmanthus, which is called "osmanthus tree egg". The fried chopped eggs must be completely cooled until they are no longer warm before you can mix the meat filling. Otherwise, if the warm eggs containing warm eggs are pressed into the amaranth, the amaranth will leak out.
4. Wash 100 grams of dried shrimp skin twice with warm water to remove the remaining fine sand to prevent the dried shrimp skin from getting dirty. Pick it up and drain it, and squeeze out the water.
5. Cut the amaranth that was cleaned and drained at night into fine minced leeks, put it into a stuffing mixing bowl, add 40 grams of cooking oil, and mix well. Using cooking oil to mix the stuffing in advance is equivalent to putting a layer of grease protective clothing on the leek filling, which isolates it from contact with salt and other condiments, and can effectively prevent the leek filling from leaking.
6. After the chopped eggs are completely cool, gradually adjust the meat filling. Put the chopped eggs, fermented fungus and shrimp skin into the minced leeks, add 5 grams of salt, 5 grams of white sugar (optional), 2 grams of chicken essence or chicken powder (optional), stir well, and it will be delicious. The three fresh amaranth fillings are now prepared, and the fillings are gradually made.
7. It is relatively difficult to wrap such soft dough. Let me teach you a useful method.
The electric pan is relatively simple. This time we use the wok as an example to make stuffed pancakes. Put appropriate amount of cooking oil into the wok to moisten it and gradually heat it up over low heat. Rub an appropriate amount of cooking oil on both hands, grab a piece of batter, about 40 grams, in your hands and mix it with your family. Spread it flat on a greased and anti-stick vegetable plate, spread it thinly with your hands, and wrap it with appropriate amaranth and three delicacies fillings. Use the edge of the handle to pinch it firmly, and the pie will be wrapped. Pay attention to the order of entering the pot. The smooth side is put into the pot first and solidifies after being heated. Use the handle to press the pie into the pan, and stretch the textured side to form a uniform thickness on both sides. This can effectively avoid the "yin and yang face" of the pie.
8. Then wrap 2 stuffed pancakes, put them into the pan using the same method, and cook on low heat throughout the process. When one side is golden brown, turn it over. After both sides are golden brown, the stuffed pancakes will be cooked. . Take off the fried stuffing and let it cool slightly, then you can enjoy it while it's hot and cook the other stuffings in one pot. When it comes to pie, most people make mistakes in this step. No wonder one side is thin and exposed, while the other side is thick and sticky.