How to make a pie with a thin skin and a big filling, and how to make a pie with a thin and crispy s

Chinese cuisine is diverse, and the wisdom of the Chinese people is also broad and profound. Take food as an example, the method, the dish, the color, the taste, and the colorful. Using only ordinary ingredients and the wisdom of the cook, you can make a delicious meal.

People take food as the sky, and delicious food can bring people a happy mood and a strong body, so that they have the ability to create a better future! So today I will share with you some food tutorials for home-cooked pies. Teach you how to make a thin skin and a big and delicious pie!

For pie is a frequent guest on our northerners' table, and it is also one of the favorite delicacies for everyone, there are many ways to make pies, but do you know this practice?

The pie is mainly fried and baked. Charted on the outside and tender on the inside, it is very delicious. The key to making a pie is to mix the filling, first of all, we prepare enough fresh ingredients.

Everything in the world recovers in April, and spring buds have emerged. The shallots in the field are lush and wild, and the tender green color makes you have an appetite when you look at it. I can't help but pick a small bundle to make pies to satisfy the "gluttony" in my stomach hahaha.

The freshly picked shallots still have crystal dew drops, so we inspect them, clean them, drain them and set aside. Then prepare enough flour to beat a chai egg in the flour, add warm water and stir with chopsticks, stir while adding water until there is no dry flour, then knead into a smooth surface dough, apply a layer of plastic wrap and leave for about 20 minutes.

Then we're going to go with these weird shallots! Haha, we chop the shallots with a spatula, put them in a basin, heat the oil, and pour the peanut oil we often eat into the pot to kill it. Then pour in the shallots, then heat a little oil and scramble two eggs.

Don't let the eggs be too hot, turn off the heat directly and pour the eggs into the pot to break up and set, so that the scrambled eggs are soft and delicious, especially tender!

Then add your favorite ingredients to the filling, such as fungus, bean skin, shrimp, etc. Add an appropriate amount of salt, monosodium glutamate, chicken essence, light soy sauce, oil, sesame oil and stir well. It is practical, but the pie that comes out of this way is easy to have uneven dough on both sides, and there will be a hard bump on one side, which is very uncomfortable to eat.

You can try to do this in the future, first of all, take a small dough, roll out a rectangular thin slice, try to be as thin as possible on the four sides, and the thickness is about the same as the thickness of the dumpling skin. Then put the adjusted shallots and egg filling evenly into the middle of the rolled dough, gently extend to the surroundings, leave four blank edges, the width of the blank edge is two sides plus fold in half and overlap one centimeter is better, so that the two sides are folded in half, and the four sides just cover the filling and will not expose the filling. Once this is done, let it sit for a minute so that the overlapping parts can stick together.

In this way, there will be no oil leakage when burning.

After the electric baking pan is done, brush the oil and put it into the pie, turn it over for about 1 minute, until it is fried until golden brown on both sides, and then it can be eaten by cutting it into the plate from the middle with a knife.

In this way, the pie is not easy to break, and it locks in the oil and aroma of the filling very well. It tastes crispy and delicious, and the taste is superb.

Hello, if you want to have a thin skin and a large face wall, you should be moderately soft and hard, thinner when rolling the skin, and more stuffing when cooking.

As the name suggests, the pie is sandwiched with a layer, and the two layers of skin and one layer of filling can only be called the stuffing zygote, and the box in Tianjin is similar to the big dumplings in Jixian County, and the Dachang Sanhe can only be called fried dumplings.

The pie with a big temper can click on the network plug-in line how to make leather art Bo Xie The big pie is particularly delicious, and the texture is also very delicious.

Thin-skinned pies won't be wrapped.

Use the semi-hot method and the dough pie crust will be soft and thin. The specific steps are as follows:

Operating materials: 300 grams of flour, 110 grams of hot water, 30 grams of cold water, 150 grams of ground beef, 2 spoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 spoon of oyster sauce, a little salt, a little sesame oil, an appropriate amount of green onion and ginger, and an appropriate amount of cooking oil.

1. First of all, we put water in the meat filling in turn, light soy sauce, dark soy sauce, oyster sauce, sesame oil, green onion and ginger and a little salt to stir the socks and mix evenly.

2. Next, we put the flour in a basin and add boiling hot water.

<>4. Then, add a small amount of cold water in batches, grasp and knead it into a dough little by little, pay attention to the good loose dough at this time is very sticky, it doesn't matter, it can be formed into a ball, and let it stand for half an hour before operating.

5. Then, we divide the dough into equal portions and round them separately.

6. Take a portion of dough, roll it out into a circle with a rolling pin, and put the meat filling on it.

7. Subsequently, wrap it into a pie, seal the bottom, and then gently roll it out a few times with a rolling pin, without using too much force, to avoid breaking the skin. Do it all according to this method.

8. We pour a little oil into the pan and preheat the pan.

9. Next, we put the finished pie inside and heat it over low heat.

10. For about two minutes, brush a layer of cooking oil on the surface of the pie with a brush.

11. Turn it over and continue to sear it over low heat for 2 minutes. Be careful not to make the heat too big, and watch the dots frequently.

12. After that, cover the pot and continue to sear over low heat for about 1 minute, pay attention to the coloring situation at any time and avoid pasting the pot.

13. This is the appearance of the baked pie, and it can be cooked on both sides golden brown.

14. See if the color of the finished product is very attractive, and eat it while it is hot. Even if the hall is stupid and cool, it won't be hard, and it's delicious.

The recipe for a thin, crispy pie is as follows:

Ingredients: 250 grams of flour, 150 grams of warm water, 300 grams of minced pork, 10 grams of ginger, 10 grams of chopped green onion.

Seasoning: 10 grams of light soy sauce, 10 grams of cooking wine, 5 grams of oyster sauce, 10 grams of salt, 10 grams of sesame oil.

Production process: Step 1: Pour the flour into a basin, add 2 grams of salt and 5 grams of sesame oil. (Table salt can increase the gluten of the dough).

Step 2: Pour in 150 grams of warm water in small quantities and stir them into a flocculent shape with chopsticks.

Step 3: Then knead the dough by hand into a smooth dough.

Step 4: Divide the dough into 8 equal-sized dough pieces, roll them into long strips, pour in an appropriate amount of cooking oil, cover and let rise for 30 minutes.

Step 5: Add 10g of light soy sauce, 10g of cooking wine, 5g of oyster sauce, 8g of salt and 5g of sesame oil to the minced pork, and stir in one direction.

Step 6: Add minced ginger and chopped green onion, stir until the meat filling is after the dough has risen.

Step 7: Rub a layer of oil on the cutting board, take out the dough and put it on the cutting board, and directly open the dough with your hands.

Step 8: Place the prepared meat filling into the crust.

Step 9: Wrap the minced meat in the crust.

Step 10: Once the minced meat is wrapped, roll it up from one end and roll the dough back as you roll.

Step 11: After rolling to the other end, place the tail under the dough and gently press the pie with your hands.

Step 12: Pour an appropriate amount of oil into the pan and put the finished pie into the pan to cook.

Step 13: When one side is golden brown, turn over and continue to bake, repeat two or three times until both sides are golden brown and ripe, and then you can get out of the pot.

Step 1: First of all, we use warm water to melt the yeast first, the temperature of the water must not be too high, about 30 degrees, the water temperature is too high will scald the yeast, first the yeast powder is melted and then added to the flour, than directly added to the flour to ferment faster. I take a bowl of water, microwave it for 30 seconds, then pour the yeast powder into it and stir it to make noodles.

The temperature of my microwave oven for 30 seconds is just right, not too hot, it will scald the yeast, and the fermentation effect is average if it is too cold.

Pour the flour into the basin, mix the dough with hot water of about 85 degrees, the dough of the pie must be slightly soft, cover with plastic wrap and let it rise for half an hour. If you want the pie to be soft but not hard, hot water and noodles, soft noodles are the first condition. If the warm water is high gluten powder, the gluten is stronger.

Semi-hot noodles are an option. If you want to use low-gluten noodles and noodles, it is recommended to use warm water and noodles, and if the filling is too thin, freeze it in the refrigerator for a while and take it out before wrapping. In this way, the soft dough filling will not collapse.

Personally, I think that when making pies, if you want to make the skin thin and the meat is thick, you need to have a certain amount of skill without revealing the filling. Put some oil noodles when making noodles, and you must be thorough before you can wrap the filling to make pies. And when you are panning cakes, you must master the heat, and the filling will be exposed when the fire is urgent.

When making pies, don't stuff too much meat into the skin, the meat inside the pie must be slow, stuff the meat in parts, don't stuff it all at once, and pinch it gently when sealing.

When we make pies, the dough is the key, we must live the dough soft enough, wake up for half an hour before making it, so that the pie does not show the filling, and the taste is better.

Pay attention to two aspects.

The first is dough. To use water and oil noodles. Ratio: Noodles: water: oil = 1:: Knead until the dough is three lights (face light, hand light, basin light) proofing for half an hour before making.

Second, it should be noted that the water in the beef should not exceed one pound of beef, and at most one or two halves of water. When there is too much water, the soup will come out when the cake is cut. Eggs are added to the beef filling, and an egg is added to a pound of meat to keep the moisture from flowing out and the meat is tender.

Wrap the dough in the ratio of minced meat = 1:1 and gently roll it out to the desired size. When baking cakes, smear some oil on the pan, do not dry burn, medium heat, one side is cooked and then the other side is baked. Don't rush to flip over.

Give it a try, do it a few times and you'll get the hang of it.

The crust of the meat pie should be mixed with dry flour and formed into a dough with moderate firmness and softness, and covered for 30 minutes so that the crust can be made soft.

1. Dry flour and form a dough with moderate firmness and softness, cover for 30 minutes.

2. Remove the fascia of the pork belly and cut it into large pieces, put it in a food processor, and pour in the cooking wine.

3. Start the machine to stir the lean meat pieces into minced meat.

4. Put the minced meat into a clean container, add minced ginger, and add soy sauce (soy sauce tastes good when replaced with noodle sauce).

5. Add refined salt, because the soy sauce has salinity, and the refined salt should be put in as appropriate.

6. Sprinkle with five-spice powder or Sichuan pepper powder and stir well.

7. Cut the green onions into minced green onions.

8. Add minced green onions, pour in vegetable oil and stir vigorously for later use.

9. Roll out the dough into thin slices and spread the adjusted meat filling on the dough.

10. Fold the dough sheet from one side. The thickness or number of layers of the fold is preference, and it is folded into a pie shape.

11. Pour a little vegetable oil into the pan and heat it and put it in the pie. Fry until golden brown on both sides, turn off the heat, and simmer the pie in a pan for 10 minutes.

When rolling the cake, pay attention to the thick in the middle and thin on the edge, and then when wrapping, you can achieve the consistency on both sides, of course, to achieve true consistency, this is to practice.

Pie preparation:

1. Add the flour to the dry yeast adjusted with warm water (according to the instructions) and knead thoroughly.

2. Make meat filling: chop the pork belly filling, add salt, pepper, a little monosodium glutamate, minced shallots, add a little water (add water without adding vegetables) stir and mix well, repeat many times, it is best to move in one direction when stirring, and then put it in the refrigerator for 30 minutes.

3. Wrap the meat filling in with the good noodles, the size is arbitrary, and the thickness is moderate (moderate thickness).

4. Put oil in the pan, light the fire, prevent the finished pie from entering, add cold water, flat the top of the pie, cover the pot, turn on the high heat, and when the water is almost dry, remove the lid. Change the heat to medium, turn the pan slowly, let the side of the pot bake on the fire, fry golden brown, and then turn over and fry until golden brown.

Note: How to add vegetables to the filling:

I generally use green cabbage (small cabbage, Chinese cabbage, celery can also be), boil a pot of water, boil, put an appropriate amount of greens, change color and take out, put it in a large basin of cold water next to it, cool it in time, (otherwise, the greens will be yellow), and then use your hands to squeeze out the water, chop it, so that it is much better to chop, and then squeeze out the water and mix with oil.

Mix with minced meat and mix well! Use it in time!

The pie must have a thin skin and a large filling to be delicious. The pie I baked was thin and filling, and it was deeply loved by the two picky men in the family. So how do you make a pie with a thin skin and a big filling?

1. Put the flour in a basin, add a little salt, add water and knead into a soft dough.

2. Cover the dough and let loose for 30 minutes. After resting, the dough is softer, more malleable, and the dough is not easy to break.

3. Make stuffing with the kung fu of resting noodles. The cabbage, vermicelli, and egg fillings I made this time: chop the cabbage and gently squeeze out the excess water, soak the vermicelli and chop it softly, scramble the eggs and let them cool, put a little peppercorn powder, light soy sauce, put oil and mix well, and add salt to taste.

4. Straighten the loose dough into long strips and knead them into an evenly sized agent.

5. Roll out the dough agent and roll it thin, slightly thicker in the middle and thin at the edge, wrap in a lot of filling, then close it into the shape of a bun, and pull off the excess noodles at the closing place.

Tips and precautions for filling large and thin skin:

2) In addition, because the crust is thin, try not to have hard and large pieces of vegetables in the filling, such as cabbage gang or celery stalks, and chop them separately to avoid puncturing the crust.

<>6. Press the bun flat, especially the piece in the middle of the cake, and gently press and stretch it around to make it thinner.

Here is also the technique of thin and uniform pie crust: generally the pie is baked, it is easy to appear that the pie crust is thicker in the middle of the mouth, on the basis of pulling off the excess dough, and then try to press the crust around and push it away, the pie crust will be thin and uniform as a whole.

7. Preheat the electric baking pan with oil, put in the cake base, and burn until golden brown on both sides. The top two sides are evenly colored to golden brown, and the sides of the pie are elastic when pressed, which means that the cake is cooked and out of the pan.

<> pie with a thin crust and a large filling is ready, the crust is thin and soft, and the filling is flavorful and fragrant. Many children don't like to eat fried vegetables, so you can try to make pies