Making pies and noodles is the key, so that the skin is thin and filling, it is more delicious than the one you bought, and it is not hard when it is cold

I believe that everyone likes to eat pie, and it is also a very common pasta method, crispy on the outside and soft on the inside, nutritious, and the filling can also be chosen according to your preferences, meat filling, vegetables, or meat and vegetable combinations are OK, but many friends make pies that are either too thick or too hard, so how to make the pie thin and filling, and the pie skin is soft and not hard?

In fact, making pies and noodles and adjusting the filling are as important, first share with you how to make the dough will be soft, and it will not be hard when it cools, in fact, the easiest way is to use enough water, the pie crust and softer, the pie crust will be softer, this time not only used enough water to mix the dough, but also added a little yeast, adding yeast is not to make the dough ferment, but to make the crust softer and easier to digest, the ratio of water is 4:3, although the moisture content is more, But the dough can still be formed, and the follow-up attention skills can still be operated;

The second is the filling, the moisture content of the filling of the pie can not be too high, because the dough of the pie itself is relatively soft, and it is easy to break the skin if there is more water, and it is easy to splash oil during the frying process.

What I will share with you today is the practice of soft pastry with white meat filling, the meat filling is seasoned first and then add green onion, ginger and garlic water, every time you add green onion, ginger and garlic water, you need to fully stir it evenly and then add it to the next time, until the meat filling becomes moist, you can stop giving water, and the white water should be blanched in advance to squeeze out the water to avoid too much moisture in the filling, pay attention to these points, the pie crust is thin and filling, and the pie crust is very soft, you can try it if you like it!

【Dough Ingredients】200g flour, 150g water, 1g yeast, 1g salt, 15g oil;

【Filling ingredients】300g of coconut white, 400g of meat filling, chopped green onion, green onion, ginger and garlic water, salt, sugar, light soy sauce, dark soy sauce, edible oil;

【Directions】

1. Let's first make the dough, add 150g of water to 200g of flour, pour 1g of yeast into water, 1g of salt, 15g of oil, oil can not be added at one time, the water absorption of flour is different, you can reserve 5g of edible oil;

2. Mix all the ingredients with chopsticks, after mixing evenly, it is a very soft and sticky dough, but it can still form a dough, at this time you want to put the dough aside and let it rise for 20 minutes;

3. After 20 minutes, dip your hands wet and then knead the dough, it is not easy to stick to your hands, at this time, the dough is kneaded for about 1 minute, you will find that the dough becomes smooth, and after the dough becomes smooth, put it on the dough for an hour, so that the gluten of the dough can be better relaxed, and the operation will be simpler later;

4. When we make the noodles, we will prepare the filling, clean the white water to rub it into fine wires, and then put it in the pot to blanch the water, boil the water in the pot and put the white silk into it, after the water boils again, take out the white water, squeeze out the water, and put it aside for later use;

5. Prepare the meat filling to season first, and then add green onion, ginger and garlic water, so that the meat filling is not only more flavorful, but also more juicy and tender, add a little salt, light soy sauce, dark soy sauce, oyster sauce, and sugar to the meat filling, stir well, add green onion, ginger and garlic water many times after stirring evenly, and then add the next time after fully stirring evenly each time;

6. After the meat filling is stirred, add the water squeezed out of the white water, add an appropriate amount of chopped green onion and edible oil, add edible oil to make the filling more oily, and avoid the filling from water, stir evenly, so that the filling is adjusted;

7. Smear oil on your hands, take out the dough that has woken up, do not knead the dough, divide it into about 50g of dough, about 8, you can also directly pull a dough by hand, take a dough on your hands, gently pull the dough apart, put the filling after pulling it open, the filling can be put a little more, fold the dough around the dough little by little with the power of gluten, wrap the filling, if the dough time is enough, it will not break the dough, press the mouth after wrapping, tighten the mouth, so that the pie is done;

8. After the pie is done, you can put it in the pot, add a little more cooking oil to the pot, put the pie in, close the mouth down, and flatten the pie when it is in the pot, so as to avoid many operations outside to break the pie, and the shape of the press does not need to be too tangled, because the dough is relatively soft, the shape is more difficult to control, press and open it, the pie is fried on one side until it is set, and then turned over, and it can be baked until both sides are golden brown;

10. The pie crust made in this way is very thin, and the pie crust is very soft, and the crust has a lot of water content, even if it is cooled, it is not hard;

Summary of the practice of soft dough cake with white filling:

1. The white can be replaced with radish, zucchini, etc.;

2. The dough can also be kneaded in advance, put it in the refrigerator, and take it out directly when you use it;