Semi-hot noodle pie, thin skin and large filling, it will not be hard when cooled, the method is simple, and young and old love to eat

If you don't like dough, then make a half-hot pie. The production time is short, the crust is soft and chewy, and it is not hard when cooled, so it is delicious.

 The fillings inside can be red bean paste filling, mung bean paste filling, etc., if you like salty, you can make the filling according to your preference, and if you want to eat meat filling, you can also eat meat filling.

Directions:

Add 1 tablespoon of salt to 1,300g of flour and stir to combine. Blanch half of the dough with 90 ml of boiling water, half of it with 90 ml of cold water, add 15 ml of cooking oil, knead it into a soft dough, cover it and let it rise for 30 minutes.

2. Make your own bean paste and form a small ball.

3. Smear a layer of oil on the silicone pad, and the awakened dough does not need to be kneaded, but arranged into long strips and evenly divided into pieces.

4. Arrange each piece of dough into round cakes.

5. Add the bean paste and give it a mouthful.

6. Press down and arrange into small round cakes.

7. Brush the pan with oil, put in the small cakes, decorate with some sesame seeds, cover the lid, fry the whole process over low heat, fry until one side is golden brown and turn over and fry, about 3 minutes on each side.

8. Fry until golden brown on both sides, the cake is obviously bulging, and it is cooked when pressed and rebounded.

The skin is thin and the filling is big, sweet and soft, the skin is a little crispy, use it with some side dishes and porridge in summer, when breakfast and dinner are good, friends who like it can try!