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How to make a crispy pie? The procedure of homemade pie

Pie is a staple food that many people like to eat. It's drunk and delicious. It's not difficult to make delicious pies. The most important thing to make pies with a good sense of export is to mix noodles. When making pies and noodles, it's best to use cold water or hot water. Today's Xiaobian will teach you how to make this delicious pie.

Cold water and noodles or boiled water

Warm water is also used to make dough to make it taste better. It's also soft when eating. Warm water is the best way to make a normal cake. If you want to make a thousand layer cake, you need to use boiling water to heat one third of the dough. The cake is soft and harmonious. If you want to make a pie, use cold water, add a little salt and mix well.

Many people like to eat pies. Homemade pies will be healthier, taste better, and taste better with warm water and noodles. Flour and about 50 degrees of moderate amount of warm water dough is called warm water dough. Because the water temperature is higher than that of cold water, the diffusion of water molecules is accelerated, which limits the formation of gluten texture, while the water absorption of starch is increased. The gluten, toughness and elasticity of this dough are lower than that of cold water dough, and the color of the product is inferior to that of cold water dough.

Pie making

Pork patted radish pie

There are many flavors in the pie, the common one is the carrot and pork filling. The greasy carrot and pork tastes fresh, and there is no greasy feeling. The nutrition is more balanced.

Ingredients required:

1 white radish, 500g meat filling, 500g flour, 3G salt, 2 tbsp oyster sauce, 3 tbsp soy sauce, 1 egg, a little sesame oil, a little white pepper, some ginger and garlic

Practice:

1. Add 100g of hot water into the flour and mix it into floccules, then add proper water and knead it into dough, cover it and let it stand for 20 minutes, then use this time to make filling.

2. Add egg, salt, soy sauce, oyster sauce, sesame oil, white pepper, onion, ginger and garlic into the pork stuffing, mix well and have viscosity.

3. Wash the radish and rub it into silk. Add salt, marinate for about 15 minutes, and then wrap in bean wrap to make water.

4. In the meat filling, add salt, a little white pepper, a spoonful of sesame oil, a little ginger, and mix the shredded radish.

5. A good dough is divided into several small dosage forms. Press the flat roll to form the skin. Pack in the stuffing.

6. Put the oil in the pot, heat 60% of the oil into the wrapped green body, press it slightly flat, burn it on a small heat until both sides are golden, and the dough is slightly bulging out of the pot.

Pork and onion pie

The most common combination of pork pie is onion. Onion has a spicy taste. The combination of slightly sweet taste and pork will have a different feeling, without greasy feeling and relatively healthy.

Ingredients required:

3 onions, 500g meat filling, 500g flour, 3G salt, 2 tbsp oyster sauce, 3 tbsp soy sauce, 1 egg, a little sesame oil, a little white pepper, some ginger and garlic

Practice:

1. Add 100g of hot water into the flour and mix it into floccules, then add proper water and knead it into dough, cover it and let it stand for 20 minutes, then use this time to make filling.

2. Add egg, salt, soy sauce, oyster sauce, sesame oil, white pepper, onion, ginger and garlic into the pork stuffing, mix well and have viscosity.

3. Chop the onion and mix in the meat.

4. The dough is divided into several small dosage forms. Press the flat roll to form the skin. Pack in the stuffing.

5. Put the oil in the pot, heat 60% of the oil into the wrapped green body, press it slightly flat, burn it on a low heat until both sides are golden, and the middle of the dough is slightly bulging out of the pot.

Leek box

Leek and egg stuffing is the taste of the family. As long as leek is fried, it's very good. With eggs, it's a perfect match. It's also a common stuffing wrapped in pie.

Ingredients:

150g leek, 2 eggs, 200g flour, 100g boiled water, a handful of shrimp skin, proper amount of oil and a tablespoon of oil consumed.

Practice:

1. Prepare 200 grams of common flour (the amount of these ingredients is totally packed into 8 leek boxes, and the proportion of skin and filling is just right, you can increase or decrease according to the number of people).

2. add 100 grams of boiled water into the flour, stir it into batt shape with chopsticks, knead it into a smooth dough by hand, cover it with plastic wrap and let it stand for 30 minutes.

3. Wash the shrimp skin and leek. Pay attention to breaking off the roots of leek leaves for washing, otherwise there will be sediment.

4. Cut the leek into pieces, put the cut leek into a basin, add one tablespoon of oil and one tablespoon of oil to mix well.

5. Put the eggs into the bowl and scatter them. Heat the pot. Pour in some oil and egg liquid. When it is slightly solidified, quickly cut it into small pieces with chopsticks. Add in the washed shrimp skin and stir well. When it is slightly cool, put the egg pieces into the leek basin and mix well. Because the oil consumption and shrimp skin are salty, there is no need to add salt.

6. Take out the dough and knead it into long strips, then cut it into a dough slightly larger than the dumpling skin. Press the dough flat and roll it with a rolling pin into a skin slightly thicker than the dumpling skin.

7. Hold the dough in the palm of your hand, take a spoon of leek stuffing and put it in the middle of the dough, fold it in half and squeeze it tightly, then squeeze it tightly on both sides, squeeze out the lace with the index finger of your right thumb (if you can't squeeze the lace, just squeeze it tightly on the edge), and squeeze it one by one.

8. Heat the oil pan, add some oil, turn to a low heat, put the leek box in the pan, fry slowly on a low heat until one side is golden, then turn to the other side, and fry on both sides until golden.