Big big pie 100

Pie? Chinese noodle is indeed abundant, with flour and various fillings arranged and combined, such as steamed buns, dumplings, siu mai, pies, and chaos. can make so many tricks, not to mention the addition and subtraction of the materials and the countless brothers and sisters, complex and simple, each with its own wonders, each with its own taste.

Ingredients: 300-400 grams of flour, 200 grams of ground pork, appropriate amount of chives or green onions, 1 egg, 1 tsp salt, 1 tsp cooking wine, 2 tsp light soy sauce, 1 tsp dark soy sauce, a little minced ginger, a pinch of sesame oil, a pinch of salad oil, 1 tsp pepper.

Method: 1. Wash the green onions, cut them into chopped green onions for later use; Finely chop the ginger and set aside.

2. Knead the flour and dough thoroughly.

3. Add salt, cooking wine, minced ginger, light soy sauce, dark soy sauce, sesame oil, pepper and salad oil to the meat filling and stir well, then beat an egg and continue to beat until the meat filling is strong.

4. After the minced meat, chopped green onions, and dough are ready, you can start to make them.

5. The following method is the same as the folding method of scallion pancake, take a small piece of dough, roll the dough into a circle, evenly coat a layer of meat filling with a spoon, sprinkle a layer of chopped green onions, draw 4 knives according to the position of the black line marked in the figure below, and then fold it layer by layer, and finally roll it into a round cake ......

The large pie recipe is as follows:

Ingredients: 500 grams of flour, 500 grams of pork, 30 grams of dried shiitake mushrooms, and an appropriate amount of green onions.

Method] 1Add water to the flour and form a dough and let rise for 20 minutes.

2.Chop the pork into minced meat, add salt and pepper and mix well.

3.Cut the green onion into cubes, soak the dried shiitake mushrooms in boiling water, wash them and cut them into small pieces.

4.Put oil in a pan and sauté the chives and diced shiitake mushrooms.

5.Add the fried green onions and shiitake mushrooms to the minced meat, mix well, and add sesame oil.

6.Wrap the filling in the dough like a bun, close the mouth downward, and press flat.

7.Put oil in a frying pan, add the finished cake, add water, fry until the water is dry, turn over and fry until golden brown.

175 g flour, 5 g salt, 5 ml olive oil, 6 g instant yeast powder, 150 ml warm water. To quickly make the dough well, the temperature of the water must be around 45 degrees, otherwise it will be difficult to rise. After the dough is alive, the foil is sealed, put to ferment at room temperature, and after 30 minutes, roll it out into a dough cake of about 25 cm, and you can spread the filling!

When the filial piety powder is put out, there is a quantity, and how many noodles are put on the filial piety powder. You can ask someone who knows about this. My family's filial piety powder can be put %3-%5 of ordinary noodles.

And, ah, isn't your fermentation time a little shorter? I usually leave it at room temperature for four or five hours and then go and see it. If it's too cold, it won't work.

Add water and baking powder to the flour and form a smooth dough, put it at room temperature to ferment and ferment the dough into long strips, cut into small pieces, and about the same size as the bun Dumplings (pork and leek filling).

Sprinkle dry powder with the small agent section facing up and flatten. Roll it into a thick round in the middle and thin around it (I don't roll it well, it directly causes the bottom of the pie to be too thick).

Add an appropriate amount of dumpling filling, wrap the meat filling completely, pinch tightly and close the mouth downward, and roll it into a round cake shape.

Heat up a frying pan (I use an electric baking pan, don't turn it over), smear a little oil, and fry the cake over low heat until golden brown (if it's a regular pan, remember to flip and fry).