Teach you to make home-style soft noodle pies, 1 pound of noodles and 8 taels of water, the tutorial steps are detailed and easy to learn

Soft noodle pie, its surface is golden, the crust is crispy on the outside and soft on the inside, the filling is fresh and fragrant, there are noodles, vegetables and meat, and it is particularly enjoyable to eat.

——[Soft Noodles Chicken and Onion Pie]——

1. Prepare the ingredients

—》Dough part

500 grams of all-purpose flour, 5 grams of yeast, 3 grams of aluminum-free baking powder, 3 grams of sugar, 10 grams of cooking oil, and 400 grams of warm water at 30 degrees.

—》Filling part

Ingredients: chicken breast, onion, pork belly.

Excipients: green onions, ginger, garlic, chili peppers.

Seasoning: salt, light soy sauce, dark soy sauce, soy sauce, sesame oil, chicken powder, pepper, thirteen spices, Sichuan peppercorns, oyster sauce.

Second, the production process

Step 1 [Noodles]

1. Put the weighed flour, sugar, and baking powder together in a basin and stir well with chopsticks; Ferment the yeast in a small amount of warm water for 5 minutes.

2. After the yeast ferments to the time, pour it into the flour, stir gently with chopsticks, and then slowly pour the other part of the warm water into the flour and stir it into a uniform large dough.

3. Pour 5 grams of cooking oil into the dough and knead it into a dough that is not too smooth, because the dough is too soft, we just need to knead the dough evenly. Then cover with plastic wrap and let stand for 30 minutes.

Step 2 [Handle the filling]

1. Clean the chicken breast, onion and ginger, chop the chicken breast into a meat puree, cut the onion into small cubes, and mince the ginger.

2. Next, we prepare the scallion oil part, clean the green onions, ginger, garlic, chili peppers, and pork belly, cut the green onions into small particles, mince the ginger and garlic, cut the pork belly into small particles, and cut the chili pepper obliquely into rows.

3. Pour cooking oil into the pot, turn on the fire, put in the pork belly, stir-fry over low heat until the surface of the pork belly is slightly yellow and oily, pour in green onions, ginger, garlic, peppercorns, and chili peppers and continue to fry slowly over low heat The surface of the ingredients is golden, and then turn off the heat for later use.

Step 3 [Prepare the filling]

1. Put the chopped onion, chicken puree and minced ginger into a basin, then add light soy sauce, dark soy sauce, soy sauce, sesame oil, chicken powder, pepper, thirteen spices, oyster sauce and salt to taste. Then pour in the prepared scallion oil, pick out the peppercorns, pour in the other ingredients together, and stir well.

Step 4 [Divide the proofed noodles into small agents]

1. After the dough is proofed, coat the surface with a layer of cooking oil to prevent sticking, then move it to the cutting board, shape it slightly, roll it into long strips, knead it into a dough of uniform size, and relax it for 5 minutes for later use. Remember that the proofed dough does not need to be kneaded, and it can be slightly shaped and kneaded into a dough.

Step 5 [Wrap the pie]

1. After the dough is relaxed to the time, pick up a small dough, do not roll it, flatten it by hand, put the filling in the middle, and press the filling tightly with a spoon.

2. Stretch from the edge of the dough, like wrapping a bun, wrap it, close it, pull off the excess dough, and then flatten the pie embryo from the middle with your hands, so that the pie embryo is ready.

Step 6 [Baking the pie]

1. Heat the pan with cold oil, after the oil is hot, put in the pie embryo, according to the size of the pot, and then flatten the pie embryo from the middle to facilitate ripening.

2. Cover the pot, sear for 2 minutes, then turn over, continue to cover the pot and bake for another 2 minutes, then turn over, wait for the two sides to be golden brown, press the middle of the pie with a spatula, it can bounce up quickly, the pie is ripe, and it can be out of the pot.

In this way, our soft dough pie is ready, it is golden on the surface, fluffy and soft, crispy on the outside and fragrant on the inside, very delicious. Because our dough is 1 kg of noodles and 8 taels of water, the water content of the dough is particularly high, and when wrapping, you can apply a little cooking oil or water to your hands, so that it will not stick to your hands. If you like it, you might as well try it and eat it.