How to make the pie dough soft tips, how to make the pie dough soft tips

The pie side is made as follows and the pie is soft:

1. First of all, the dough is mixed, the pie wants to be soft and delicious, and the amount of water when mixing the dough is the most critical. 300g of ordinary flour, add 2g of salt to increase gluten, then add a small amount of 170ml of warm water of about 40 degrees in batches, stir into a flocculent shape without dry flour, knead into a smooth soft dough, knead not smooth at the beginning, you can knead it for 5 minutes.

2. After kneading smooth, knead into strips and cut into 8 agents, knead each agent smoothly, knead into strips, smear a layer of cooking oil, put it on a plate, cover with plastic wrap, and make noodles for 40 minutes. The noodles should be in place, so that they are more flexible and easier to operate.

3. Grease the board, take the good noodles and gently press them with your hands, the noodles are very elastic, and they will open when you press them. Top with the filling in the middle.

4. Pinch both sides to the middle and wrap the filling. Then pinch the ends and gently lengthen so that the skin will be thinner. Roll it tightly from one side so that the layers will be very rich.

Once all rolled is done, cover with plastic wrap and relax for 5 minutes. The crust is crispy, the skin inside is soft and firm, and it is as thin as a cicada's wings, and the layers are very rich.

How to foil the pie and fluffy dough:

1. Put some salt in the noodles, and the noodles must be made with warm water, not hot water temperature. Stir with chopsticks while pouring water until there is no dry powder, and the noodles must be soft, the softer the better.

2. Mix the noodles and cover with plastic wrap.

Leave the dough on as long as possible, and apply cooking oil to the board and rolling pin.

There are two purposes for this, one is that the panel and rolling pin are not sticky, and the other is that there will be a sense of hierarchy with the noodles that come out. After kneading the dough, roll out the dough, sprinkle cooking oil and salt on the rolled dough, and dip evenly.

3. Roll up the noodles stained with oil and salt, pinch both sides tightly, and Party B will leak oil.

4. Roll the rolled dough into equal parts, twist each agent in the opposite direction with both hands and press it into a round cake, and roll it into a large round cake.

5. Put a little oil into the pot, put the cake in it over medium heat and start baking, turn the pot from time to time to make the cake evenly stressed, and turn it over; Fry until golden brown on both sides and serve.

Pancake is one of the traditional Chinese noodle dishes made of flour, eggs and other materials and loved by the people, and can be eaten with various meats, eggs, and vegetables. The main nutrients are carbohydrates.

Protein, fat, etc., are sufficient and rich in nutrients. Nutrients for pancakes.

Fewer losses.

1. How to make the noodles of the pie soft, here we recommend a semi-hot noodle method and noodles, this pot of noodles weighs about 400 grams, make a mark with chopsticks, and then divide it into two.

2. Mix the noodles with boiling water on the left side, stir while pouring, and mix the noodles with warm water on the right, stirring while pouring, this is the method of semi-hot noodles, which has both the softness of hot noodles and the gluten taste of dead noodles.

3. Knead the dough into a dough, combine the semi-hot noodles with the dead noodles to achieve the state of face light, basin light and hand light, the dough feels smooth, try to be softer, cover with a layer of plastic wrap, and let it rest for 30 minutes.

4. The pie can come according to your own preferences, the zucchini I use is also a seasonal vegetable, very fresh and tender, a pinch will come out of the water, after cleaning, rub into thin shreds, add a spoonful of salt to grasp evenly, and force out the internal moisture.

5. This filling is really delicious, with zucchini, vermicelli, chopped eggs, chopped green onions, and a handful of shrimp skin, which can play a role in increasing freshness.

6. Add half a spoon of salt, half a spoon of pepper, 1 spoon of light soy sauce, 1 tablespoon of oyster sauce, half a spoon of sesame oil according to personal taste, and stir clockwise.

7. After the dough is ready, there is no need to knead the dough, after kneading it into long strips, divide it into equal dough, which is larger than the dumpling skin, scoop in an appropriate amount of pie, and close the mouth and pinch it tightly.

8. That is, all the shapes are made, and then the closing place is facing down, gently pressed flat, and the raw embryo of a pie is ready.

The skills of pie deliciousness, first in the noodles, followed by the filling, the pie is very popular in the northern region, and it has been bought and tasted in the south, the taste is really general, if the evaluation is one word "hard", there is no homely soft taste, the main problem is still in the noodles.

A pot of successful pies, must be specific taste salty and fragrant, tender and delicious, thin skin and large filling, and noodles can choose hot noodles, semi-hot noodles, dead noodles, you can use boiling water, warm water and cold water, many people do not understand, the result is busy for a long time, the pie is hard, the taste is not delicious at all.

Weigh the flour and put it in a container, then weigh out 175 grams of warm water. The temperature of the water is not higher than 36 degrees. 2.

Add 175 grams of warm water to the flour in equal portions and stir with chopsticks while pouring the water. Until the flour in the container is lumpy-free and has a thick batter, then the pie is considered to be reconciled. 3.

Brush a layer of oil on the surface of the dough, cover with plastic wrap and let the dough rise for more than an hour, the longer the better, the longer the dough will be more malleable, and the softer the pie will be. It's best to stay up for the night. I made this the first night and the paste, and the pie I made the next morning, just right.

3.Start to mix the stuffing, chop the green onions and ginger, put them into the meat filling, add salt, thirteen spices, chicken essence and stir well, then add cooking wine, the taste is very fresh, oyster sauce, sesame oil and mix well.

4.A few hours later, take out the pie year, sprinkle flour on the silicone mat, pour the thin dough on the flour, this time is not like other dough to knead the year, this dough does not need to be kneaded, it is directly divided into quarters and sprinkled with dry noodles.

Put a little salt in the prepared noodles to increase the firmness, put a small spoon of oil, mix the noodles with half boiling water and half cold water, and finally let the noodles rise for half an hour and you can use them.

The dough of the pie should be mixed with boiling water, knead the dough and let it rise (buckle a basin on the dough to prevent the dough from cold skin), and you can wrap the pie after half an hour.