How to mix the noodles of the meat pie, and how to make the pork pies

How to make pie noodles is as follows:1. Put the prepared cake flour into a basin.

2. Dig a small pit in the middle of the flour, slowly add warm water to the small pit, and keep stirring the flour while adding warm water.

3. Stir the flour into gnocchi first, and then slowly stir into dough until there is no dry flour in the basin.

4. When mixing the noodles, you need to stir in one direction, and knead all the dough into a dough by hand.

5. Pay attention to the dough to be elastic and very smooth.

6. Add an appropriate amount of dry flour to the cutting board, put the kneaded dough on the cutting board and continue to knead.

7. The kneading time must be long, so that the dough is kept in a state that is neither soft nor hard.

The variety of fillings is one of the reasons why we love it.

In fact, the quality of the pie crust directly affects the quality of the pie, which requires a certain amount of skill when making pie noodles.

There are many ways to make pie noodles, and I will share a few below.

1 Our home-style dough mixing method, semi-hot noodle method. First of all, put the noodles in the basin, blanch the noodles with boiling water, do not blanch them all, leave one-third, and use cold water for the one-third. Rub the hot noodles with cold water and noodles together, be sure to knead well, and after ten minutes of resting noodles, you can wrap the pie.

After wrapping the filling, roll it out with a rolling pin and you're done. The advantage is that novices can also operate it, and the dough tastes softer.

2. Put yeast and noodles in warm water, the water temperature should not be too high more than 30 degrees, and the yeast will lose its effect when the water temperature is high. The dough must be kneaded thoroughly, and the dough can be doubled to wrap the pie. This type of dough can be pressed by hand or rolled out.

The advantage is that the pie will not be hard even if it is eaten cold, and it is very labor-saving to wrap it.

3 cold water and noodles, this method is the most test of the master's skills, a good master can put a pound of water on a pound of noodles, chopsticks can be stirred, but to divide it into three times, must be stirred, and let the noodles rise for an hour. This method is mostly used in commercial behavior, saving costs and maximizing benefits. Note that because the water will be very thin, just press it by hand after wrapping, which is very fast and effortless.

The master's skills must be excellent, otherwise he will not be able to wrap it up, and he will not be able to use it. The benefits of the dough are gluten, not broken, the skin is very thin, and the real thin skin filling is large.

Friends who like to eat pasta must not miss the practice of making pasta meat pies, its taste is very diverse, you can choose according to your preferences, and you can easily make it to the first time, the method and ingredients can be boiled after they are ready, its nutritional value is very high, and it can help the human body improve anemia and enhance human immunity.

1. Prepare the flour and put the yeast in the middle.

2. Pour warm water in a circular motion and stir it into a cotton wool shape with chopsticks.

3. Knead into a smooth dough and wait for it to rise.

4. Use the time to wait for the noodles to ferment to adjust the meat filling, add the seasoning and stir well.

5. Carrots, green onions, ginger, finely chopped.

6. Stir well with the minced meat and set aside.

7. The dough has risen, and it is much larger than the original.

8. Cut into a uniform dough.

9. Use a rolling pin to roll out the dumpling wrappers.

10. Put in the meat filling with the dough in your hand.

11. Pinch it tightly like a big bun to prevent leakage of filling.

12. After pinching, gently roll it out with a rolling pin.

13. Drain oil and heat the electric baking pan.

14. Put the meatloaf in and brown it on both sides and it will be cooked.

Enjoying life also includes enjoying food, and as long as you master the practice of making dough meat pies, enjoying food has become a simple matter.

Reissue the "Dough Pie" live noodle method.

How to make pork pies:

Ingredients: 200 grams of all-purpose flour, 3 grams of yeast, 100 grams of water.

Filling: 150 grams of pork, 100 grams of green onions, appropriate amount of light soy sauce, appropriate amount of salad oil, appropriate amount of sugar.

Method: 1. Stir the water and yeast to melt, pour in the flour, and form a smooth dough (kneaded into a dough to be soft) to cover and ferment until twice the size.

2. During the dough fermentation period, chop the pork into meat filling (not too fine) and add seasoning: sugar, light soy sauce, mix well and marinate for about 15 minutes. Wash and chop the green onions, pour them into the meat filling, add an appropriate amount of salt, and mix well.

3. Take out the fermented dough and use a rolling pin to make a rectangle. Add a small amount of oil to the middle of the dough and touch it evenly, then add a small amount of salt to touch it evenly.

4. Stacked from one end, the width is about 5 cm, the mouth is kneaded, the average width is divided into 4 equal parts, take one portion, and hold the 4 sides by hand and pinch the widening die mouth to place it downwards and roll it out, the middle is thick, and the edge is thin and bright.

5. Put the filling on the dough and close it tightly. Squashed. When all is done, let rise for 20 minutes.

6. Heat a little oil in a frying pan, put the pie bottom down, fry the other side over medium-low heat and fry until colored.

7. Open the lid and pour in about 40ml of water, close the lid until the water is dry.

Pie is a kind of food that many people prefer, using noodles to make a thin crust, wrapped with sugar or meat filling, and baked. Dead noodles and raised noodles can be used, hot noodles can also be used, the noodles should be soft enough to make the baked cake soft and delicious.

Ingredients. Recipe calories: kcal).

Ingredients. 500 grams of flour.

Water to taste. Method steps.

Scoop the flour into the basin, take a small bowl, open the tap water tap, take more than half a bowl of cold water, add some boiling water, and mix it into warm water of about 30 degrees.

Holding a bowl of water in your left hand and a pair of chopsticks in your right hand, stirring while pouring water over the flour in the basin, the flour will gradually become gnocchi.

Continue to pour water into the place where there is dry flour, stirring constantly, until all the dry noodles are moistened, including the bottom of the basin, there is no dry flour in Naqin, and the ratio of flour to water is just right. For every 500 grams of flour, put about 350 grams of water.

Stir the dough with chopsticks in one direction and stir all the gnocchi into a dough, so that you can see the gnocchi.

Cover the dough with a moistened cloth, close the lid and let the dough sit for 10 minutes.

Put the dough and continue to stir the dough with chopsticks until the dough looks very elastic and gluten-like, and the softness of the dough is not a hard dough that can be shaped, and Li Huabi is soft and can be deformed, and it seems to be a spread when placed on the plate, and then the pie noodles are reconciled.

Sprinkle some dry flour on the cutting board, use chopsticks to pick the dough onto the dry flour, let the whole dough stick to the dry flour, cut it into pieces, wrap it with the prepared sugar filling, and bake it in a frying pan, so that the pie made from dead dough is ready.

end precautions.

And pie noodles, to use warm water, the noodles are soft and chewy.

And pie noodles are not used in the whole process, only chopsticks.

The correct way to make pies and noodles should be semi-hot noodles, that is, half hot and half cold water, so that the good cake can be particularly soft, but also will not make the flour lose its gluten, the taste is particularly good, and it will not be hard when cool.

The recipe is as follows: Recipe: 300 grams of flour, 3 grams of salt, 80 grams of boiling water, 80 grams of cold water, 50 grams of salad oil.

Recipe for minced meat: 1 kg of pork, 1 shallot, oil, soy sauce, five-spice powder, salt, oyster sauce, chicken powder, 40 grams of warm water.

Steps: 1. Add 300 grams of flour to the basin, add 3 grams of salt, first blanch half of the noodles with 80 grams of boiling water, and the other half with 80 grams of cold water and noodles, all stir until they are kneaded together in a cotton wool shape.

2. The noodles are sticky, pour a little salad oil and continue to knead them, knead them smoothly and cover them for half an hour.

3. Wash the pork to control the moisture, chop the minced meat and put it in an empty bowl, pour warm water into several times, and stir in one direction with chopsticks.

4. After the pork is adjusted, chop the shallots, put them in the meat filling, pour in oil, salt, soy sauce, chicken powder, oyster sauce, five-spice powder, how much according to their own taste, and stir evenly in one direction with chopsticks.

5. You don't need to knead the awakened noodles, just make a growth agent, cut them into small pieces with a knife, and control the size by yourself.

6. Take a small piece without rolling it, press it flat with your hand and put it on the adjusted meat filling, turn it in a circle and pinch it, and then let it rest for 10 minutes.

7. If you want to bake out the cake softly, the temperature of the pan should be higher, brush the oil and put the finished cake blank flat, and burn it until both sides are golden brown.

Ingredients: 300 grams of flour, 150 grams of warm water, 3 grams of yeast, 10 grams of sugar.

Steps: 1. Prepare 300g of flour and 150g of warm water for later use (warm water is not hot, and the ratio of flour and yeast is 2:1).

2. Prepare 3g of yeast and pour it into warm water (the size of a cap of mineral water bottle is almost 3g), and the ratio of flour and yeast is 100:1.

3. Pour in 10g of sugar, then stir the yeast water well.

4. Pour the yeast water into the flour evenly and many times, stirring while pouring.

5. Stir the flour into a flocculent shape until there are no dry grains.

6. Knead the dough well (the standard is pot light, face light, hand light), and then seal the basin with plastic wrap.

7. Hot water in the pot, about 35 degrees is the best time to make noodles, put the basin into the pot, cover the lid and start fermentation.

8. The dough can be peeled open to see that there is rich honeycomb tissue, and the hand poke has rebound, and the volume has become significantly larger, about twice as much, so that it is okay.