How to be soft with the pie noodles, how to be soft with the pie noodles

Method steps.

Add baking soda and white vinegar to a bowl.

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Pour in water and stir well.

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Put flour in a bowl and add sugar.

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Pour the prepared soda solution into the basin in batches, and stir the flour while adding.

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Knead the dough by hand until smooth.

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Seal the dough with a lid and let it rise.

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Pay attention to the temperature of the dough water, add yeast powder when mixing the dough, and master the fermentation time, so that the pie will be softer. The best water used for dough is about 45° warm water, in order to better grasp the softness and hardness of the dough, adding baking powder to the dough can make the pie taste softer and fluffier, and control the fermentation time.

1. Warm water and noodles.

It is best to use warm water for making the dough for the pie, which can be slightly hot, about 45°, so that you can better grasp the softness of the pie, and the time to rest will be shorter. Warm water is the best way to make bread and noodles, so that the noodles are soft and thin, and it is difficult to control the hardness of cold and hot water.

2. Yeast dough.

Dough dough refers to adding a certain amount of yeast powder to the dough, and under suitable temperature and humidity conditions, the yeast reproduces and produces gas to make the dough expand and soften. The dough after the dough is made into pies will make it softer and fluffier, suitable for poor digestion, the elderly and children, and the nutritional value of the dough is high, so it is called an inexhaustible source of nutrients.

3. Fermentation time.

Making pies is dough, generally after adding baking powder, the dough can be left for 20 minutes to make the dough soft, that is, half of the normal fermentation time, you can directly call this dough semi-leaven. This half-leavened pie is easily fluffy when heated and has a soft texture.

Noodles such as cakes should be made with warm water, slightly hot but not very hot, so that the noodles are very soft, if the noodles are good, you can make the skin of the pie very thin, and the baked pies can be seen to be trapped, spring cakes, oil cakes, are all so and noodles, and boiled dumplings and noodles have to be mixed with cold water, warm water and not good, but steamed dumplings, fried dumplings and can be used with warm water.

I am a northerner, I know, and cakes and other noodles to use warm water, slightly hot but not very hot, so that the noodles are very soft, if the noodles are good, you can make the pie skin very thin, the baked pie can be seen to be trapped, spring cakes, oil cakes, are so and noodles, and boiled dumplings and noodles have to be mixed with cold water, warm water and not good, but steamed dumplings, fried dumplings and can be used with warm water.

How do you make the dough of a pie soft?

The method of pie dough and soft is as follows:1. First of all, put some flour in a bowl, and then put some water in it, not too much, a few drops will do, and then stir constantly with chopsticks, while pouring water, mix at the same time, and wait until the noodles have pimples. Add some more water and continue to stir, the noodles are wet, you don't need to stir anymore, you can stop releasing water.

2. The ratio of flour and water should be adjusted, not too much, not too little, too much will become very wet, too little will be very dry, and the dough will not rise.

3. When stirring, it is generally in a clockwise direction, which will be more labor-saving and efficient, and the noodles will be softer and smoother. If the gnocchi disappears and becomes smooth, it means that the noodles are awake, they will be sticky to the touch, and they will be very elastic to eat, and this kind of noodles is better. If you want to tell if it is awake, sometimes you don't need to touch it with your hands, pick it up with a pair of chopsticks to see if it will slide down.

How do you make the dough of a pie soft?

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, and then add a small amount of 170ml of warm water of about 40 degrees, stir into a flocculent shape without dry flour, knead into a smooth soft dough, at the beginning of the socks are not smooth, you can knead 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 Qingchong layers will be very rich.

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

Here's how to make a delicious pie:

Food Song Forest Ingredients: dough, boiling water, warm water, zucchini, shrimp skin, vermicelli, chopped green onion.

Seasoning: salt, light soy sauce, oyster sauce, sesame oil.

2. Use boiling water and noodles on the left side, stirring while pouring, and warm water and noodles on the right, stirring while pouring, this is the Fang Qi Sakura magic 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 recommended for everyone to collect, it is really delicious, there are zucchini, vermicelli, crushed eggs, chopped green onions, and you also have to grab 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 use the technique of wrapping buns to close and pinch tightly.

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

9. Use an electric baking pan or a frying pan, preheat and brush with a thin layer of oil, and after entering the raw embryo, brush a thin layer of oil on top to lock in moisture, turn over frequently over medium and low heat, and wait for the color of both sides to be golden before getting out of the pot.

Ingredients: 300 grams of gluten flour.

Excipients: appropriate amount of vegetable oil, 180 grams of cold water.

Steps: 1. Prepare flour and cold water: flour can be made with high-gluten flour or all-purpose flour, if all-purpose flour is used, a small spoon of salt can be added when kneading the dough to increase the gluten; Do not use hot water, which will reduce the gluten of the flour.

2. The water absorption rate of flour is different, so the amount of water is also different; Generally speaking, the amount of water is 55-60% of the amount of flour, and the flour is stirred into a flocculent shape with chopsticks.

3. Knead it into a ball by hand, there is no dry powder, and there is no need to knead it smooth; Cover with plastic wrap or cover and let for 30 minutes.

4. The good dough is kneaded or not, kneaded into long strips, and cut into evenly sized agents, the size of the agent determines the size of the cake, which can be determined according to your liking.

5. Shape each agent into a small ball, cover with plastic wrap and relax for 10 minutes.

6. Press the small dough balls flat, roll them into the size of dumpling skins, the thickness of the center and edge of the cake is the same, and grease each slice and stack them together.

7. Take two pieces of skin that have been rolled out first, and roll them into thin sheets with a rolling pin, the thickness depends on your craftsmanship and like, and the edges should be rolled out a little thinner; I have a size scale on my board, and the diameter of the pie is about 24 centimeters.

8. Each group (two) is rolled out, and it is placed in the steaming drawer with a drawer, and there is no drawer surface to smear a layer of oil on the steaming drawer; The number of pies is not fixed, I put 8 sheets, and I have done 20 sheets in the past; The more cakes, the longer it will take to steam.

9. Put the steaming drawer with the pancakes into the steaming box, 100 degrees, 15 minutes; It's okay to use a steamer, steam for 10-15 minutes after steaming on high heat, and adjust it according to the thickness of the cake.

10. When the time is up, immediately take it out of the steamer, transfer the cake to a clean board or plate, and tear the two pie crusts intact while they are intact; The cake is folded and placed on a plate, and the surface is tightly covered with a damp cloth or lid to preserve the temperature and prevent excessive evaporation of water from affecting the taste; If you don't mind the shape of the cake, you can roll it out and use a plate to remove the excess irregular edges, so that the cake is round.

11. At the same time of steaming the cake, you can also put the remaining two groups of cakes into the pan separately: no oil is put in the pot, the cake is put into the pot after heating over high heat, turn to low heat, the cake is very thin, and soon turns from white to transparent; Blanch each side for about 30 seconds, and turn over once halfway; The body of the cake is small and the air is surging between the crusts, and you are done.

12. Separate the two cakes in the pot while it is hot, the outside is charred and the inside is soft, thin and elastic, and the baking is more bitten than the steamed.

Here's how to make the pie and dough soft and delicious:

1. Warm water and noodles: It is best to use warm water for making pie noodles, which can be slightly hot, about 45 °, so that you can better grasp the softness of the pie, and the time to wake up will be shorter.

2. Yeast dough: dough refers to adding a certain amount of yeast powder to the dough, and under suitable temperature and humidity conditions, the yeast reproduces and produces gas to make the dough expand and soft. The dough after the dough is made into pies will make its taste more holy and soft, loose, poor digestive function, the elderly and children eat, and the nutritional value of the dough is high, so it is called an inexhaustible source of nutrition.

3. Fermentation time: The dough can be made after adding baking powder and rising for 20 minutes to make the dough soft. That is, half of the normal fermentation time, this kind of dough can be directly called half-leavened dough.

This half-leavened pie is easily fluffy when heated and has a soft texture.

Pie preparation:

1. Mix the dough first and leave for 20 minutes. 2. Wash the zucchini, remove the pulp, use a cutting board to form a thin strip, knead the water with salt, and chop it.

3. After washing and cutting the kohlrabi into strips, blanch it in boiling water, drizzle it dry and chop it.

4. Mix the filling: Add a little water to the meat filling, stir it, then add an appropriate amount of soybean oil, refined salt, soy sauce, peppercorn noodles, monosodium glutamate, chopped green onions, minced ginger, and stir well.

5. Wrap the pie: knead the good dough, knead it into strips, knead it into small pieces of uniform size, roll it into a thin crust, and put in the finished filling to wrap it into a small cake.

6. Turn on the induction cooker, put it in the pot, add an appropriate amount of soybean oil, put the pie into the pan after the oil is hot, cook it, and put it on a plate after it is cooked and golden on both sides.

Semi-hot noodles in the way and noodles.

The dough prepared by boiling water for the pie is called soup noodles, in general, according to the needs of making the finished product, a pound of noodles can be added 250 grams to 350 grams of water, the soup noodles due to the high water temperature, the protein and starch in the flour have changed, so that the noodles are soft and glutinous, delicate and smooth, and the food made is soft and easy to digest when eating.

Because the flour we use is different, the water absorption is also different, so we should pay attention to the ratio of flour and water when mixing the dough, and the lower end of the dough is a soft dough that flows downwards but will not flow down, the longer the dough rises, the better, I sometimes wake up the dough at night and the morning pancakes, the dough remember to cover the steamer cloth or plastic wrap, if it is put in the refrigerator overnight.

and stuffing

When mixing with the filling, you must stir the meat with water and then add seasoning, such a filling does not taste dry, the bean paste is my home Donggu, with green onion mate, Xinhe, Haitian can be, do not use sweet noodle sauce and dry yellow sauce instead, the taste is not the same.

Adding a little salt to the flour can enhance the toughness of the taste, and the crust is not easy to break when baking the cake.