We are not sure if you are going to be able to get a good deal on the price of the product, but we are going to be able to get a good deal on the price for you. Not only thin eating is also very soft, the trick is to use low gluten flour and flour can be, I do pancakes or pies with low gluten flour, gluten is not so strong taste is very soft, and then don't kneading, the more kneading gluten the more strong will be too tough taste is poor, master these two points plus my ratio of flour and ensure that you can also make a thin skin big stuffed pies.
Required ingredients: 400 grams of low-gluten flour, 300 grams of pork stuffing, 300 grams of blanched alfalfa, 30 milliliters of soy sauce, 15 milliliters of sesame oil, 270 grams of 50-degree warm water, 3 grams of salt, 13 grams of thirteen spices, 30 grams of green onions and ginger, 20 grams of peanut oil.
Making process:
1 First of all, all the ingredients to be used in the preparation of put together, do pancakes or pies I use low-gluten flour, cooked pancakes are particularly soft, if you do not have a low-gluten flour on the use of gluten-free flour it! The alfalfa is my spring picked wild vegetables blanched and frozen as you eat as melted, if you do not have it with spinach instead of the taste is almost the same.
2 In a bowl, weigh 400 grams of low-gluten flour and then add 270 grams of lukewarm water at about 50 degrees Celsius in small quantities, mixing with chopsticks to form a ball.
3 stirred the dough is relatively wet and sticky do not have to knead, do not need to knead the cake type of dough, the more you knead the gluten the stronger the taste is not soft, covered with a damp cloth to wake up half an hour, because of the use of lukewarm water, so the wake-up time is also very short.
4 blanched alfalfa thawed and washed twice after the clutch dry chopped, onion and ginger also minced. (Alfalfa do not have to clutch too dry, a little bit of moisture is better.)
5 large bowl into the 300 grams of melted through the pork stuffing, I used the fat and lean ratio is 3 to 7, wild vegetables stuffed with a little fat meat stuffing is fragrant enough to not taste firewood, the onion and ginger minced also put in a bowl and put 30 ml of soy sauce.
6Heat 20 grams of peanut oil in a small skillet and pour it over the chopped green onions and ginger, then quickly stir with chopsticks.
7 Then add 15ml of sesame oil.?
8Add 1 gram of thirteen spices and mix well.
9Put the chopped alfalfa into the meat mixture, then add 3 grams of salt and mix well.
10When the dough is ready, put it on the counter and cut it into small dosages without kneading, trying to keep the dosages the same size.
11The small dosage is organized into a ball and pressed flat, and then use a rolling pin to roll out the dough into the surrounding thick center thin.
12Pack as much of the filling as possible into each crust and shape into a bun, remembering to make sure it's big enough to be tasty.
13All the buns are wrapped, note that because the crust is especially soft, the bottom of the buns must be dipped in a little dry flour before placing, otherwise it will stick and can not be picked up.
14 pan hot with a little oil and then put the buns in, one by one, put directly in the pan with your fingers when the buns flattened, try to press the thin some, cooked fast skin will also appear very thin, pay attention to do not burn your hands, cover the lid of the small fire cooking.
15 Observe the bottom of the color golden brown on the flip side, to be both sides of the color is golden and some of the middle of the bulge is cooked, take out and stacked on a plate, cooked pies and then cover a piece of wet cloth or lid, so that the cooked pies stacked and simmering for a while, but also to make it softer texture of the skin.
Tips:
1My ratio of dough is weighed on a digital scale, so it will be soft if you follow it.
2For pancakes or pies, use low gluten flour for a softer texture, if you don't have any, use medium gluten flour.
3 with hot oil to splash the raw meat filling, especially splashed on the minced onion and ginger, inspired by the flavor, good pies really than directly with sesame oil mixed with the meat filling to be fragrant.