There is a new way to make pies, no dough, no hot dough, no rolling skin, soft skin and fragrant filling, no broken skin, and not hard when cold

Today I will share with you the method of pies, the pies made with this method do not need to be made, do not need to be hot, do not need to roll the skin, the skin is thin and the filling is not broken, and it is super soft.

【Ingredients】

Crust: flour, salt, water, oil

Filling: zucchini, carrots, fungus, eggs

Seasoning: oil, salt, chicken essence, five-spice powder, oyster sauce, sesame oil

【Directions】

Step 1: Mix the dough

Prepare 300 grams of flour, add 3 grams of salt, mix the dough with 170 ml of warm water (the water temperature is about thirty or forty degrees), and knead it into a slightly softer dough.

After kneading, move to the board and rub it into long strips, divide it into eight agents, knead all the agents round, then take out a container, brush a layer of oil at the bottom, put in the kneaded agents, brush a layer of oil on the surface of each agent, a thin layer can be, and then put it into a fresh-keeping bag and seal the noodles for 40 minutes.

Step 2: Adjust the filling

Prepare two zucchini, rub into shreds, half a carrot also into shreds, add an appropriate amount of salt, stir well, marinate for ten minutes, marinate to remove the water.

Beat three eggs into a small bowl and stir together, pour in the egg liquid after the oil is hot in the pan, quickly spread and let cool for later use.

Blanch the fungus, wash it and cut it into shreds; Chop the green onions into minced green onions and set aside.

Drain the pickled vegetables, chop them with a few knives, put them in a pot, and add the scrambled eggs, chopped fungus and chopped green onions.

Finally, to season, add cooking oil, salt, chicken essence, five-spice powder, oyster sauce, sesame oil, stir well, and the filling is ready.

Step 3: Make the cake

When it was time to rest, we started making cakes. First apply a thin layer of oil on the cutting board, then take out a piece of agent and press it into a small round cake with a thickness of about three millimeters.

Put the filling in the middle of the dough, wrap it like a bun, pinch it tightly at the end, remove the excess noodles, and tidy it up.

Step 4: Flap cake

Preheat the electric baking pan and brush the oil, put in the cake blank, cover the lid, and cook the cake over medium heat. Roll over until the bottom is golden brown, and turn over again until the other side is golden. Sear until golden brown on both sides and ready to cook.

In this way, our cabbage pie is completed, and the pie crust is thin and the filling is large, the pie crust is tendony, and the skin is not broken and the filling is not exposed.

This cake is not particularly soft when it is just baked, stack them together, leave them for a while, it will become particularly soft, and it will not be hard when it is cold, friends who like it should try it quickly!