Teach you to make a delicious and satisfying radish vermicelli vegetarian pie, with thin skin and large and soft filling, and it is not hard when it is cold

Today I would like to share with you a radish pie method, which is fragrant and fragrant, with thin skin and large and soft filling, which is particularly enjoyable to eat, and it will not become hard when it is cooled.

Preparation of turnip pies

【Dough】

400g flour, 120g boiling water, 120g cold water, a pinch of salt

【Filling】

Radish, vermicelli, leeks, ginger, peppercorns, light soy sauce, dark soy sauce, salt

【Directions】

1. Add a little salt to the flour and mix well to increase the gluten of the dough, pour in 120g of boiling water first, stir evenly, pour a small amount of cold water into it and stir evenly, stir all the flour into a flocculent shape and press it with your hands to knead it into a dough.

Move the dough to the cutting board, hold the dough with your left hand, and push forward while pressing the dough with your right hand, and so on several times, the dough will be easily kneaded smoother, and the dough will be softer when kneaded in this way. Wrap the dough in plastic wrap and loosen it, and then we go to adjust the filling.

2. Peel the radish after washing, rub it into thin wires with a silk polishing board, then sprinkle a little salt and mix evenly, and leave it for about 15 minutes to kill the water.

3. Soak the vermicelli in advance to soften and chop it; Wash the garlic and finely chop. You don't need a lot of garlic, you only need a few leeks to get the fragrance, and if you don't like the taste, you can leave it out.

4. Pour the vermicelli into a basin, add minced ginger, Sichuan pepper powder, light soy sauce and dark soy sauce and mix well. After adding dark soy sauce, the color of the vermicelli will be richer, it looks more appetizing, and the flavor of soy sauce is also stronger.

5. Squeeze out the water from the shredded radish vigorously, then chop it. One of the advantages of baking pies is that the filling does not need to be as delicate as the dumpling filling, and the shredded radish can only be chopped a few times roughly, or of course, it can also be chopped a little finer, as you like.

6. Pour the radish and leek into the vermicelli and mix it, pour in an appropriate amount of vegetable oil, mix well, add salt to taste, stir well, and the filling will be ready.

7. Sprinkle dry powder on the board to prevent sticking, move the dough to the board and roll it into long strips, and cut it into evenly sized agents.

8. Press the dough flattened and roll it into a 1mm thick skin, slightly thicker than the edge in the middle.

9. Put in enough filling, pull the mouth like a steamed bun, and pull off the excess gnocchi at the mouth to prevent this part of the crust from being too thick.

10. Place the bun with the mouth facing up, press it flat, especially the middle closing part, and gently press it with your hands to make the dough stretch and thin all around. In this way, the pie crust is thin and large, the thickness of both sides is the same, and the inside of the pie will be softer when pressed by hand instead of rolling with a rolling pin.

11. Brush a thin layer of oil in the electric baking pan to prevent sticking, put the cake blank in after preheating, cover the lid and burn for 2 minutes, then turn it over, and then bake it for half a minute to a minute, because the pie crust is very thin and semi-hot, at this time the pie crust and the side are obviously bulging and out of the pot.

Because it is a semi-hot dough, the cake is very soft and not hard at all when cooled. Take a bite, the skin is thin and filling, the fragrance is rich, the fragrance is delicious, and it is particularly satisfying to eat.

This turnot pie is easier and faster than dumplings and steamed buns, and it is more enjoyable to eat with a thin skin and more filling