Grandma makes a set of pies, with less fresh sesame oil, and it is very soft and delicious the next day

【White radish egg pie】

1. Prepare the ingredients

1. Dough part: 300 grams of all-purpose flour, 230 grams of 70 degrees warm water, 2 grams of salt.

2. Filling: white radish, egg, ginger, onion, chives, black sesame seeds.

Seasoning: salt, light soy sauce, oyster sauce, chicken broth mix, pepper, five-spice powder.

Second, start production

Step 1: [Noodles]

1. Put the flour into a basin, put the salt in warm water to dissolve, then slowly pour into the flour, stir it into a flocculent shape with chopsticks, add a small tablespoon of cooking oil, and knead it into a slightly smooth dough.

2. After the dough is kneaded, relax for 5 minutes, then knead it into a smooth dough and let it rest for 30 minutes.

Step 2: [Prepare the filling]

1. Clean the white radish, peel and shred, then put it in a basin, sprinkle with a little salt, marinate for about 10 minutes, and then squeeze out the excess water with your hands or clean gauze.

2. Clean the ginger, onion and chives, mince the ginger, chop the onion, chop the chives, beat the eggs into a bowl and sprinkle them for later use.

3. Heat the pan with cold oil, heat the oil for 3 times, pour in the egg mixture, stir quickly after setting, then put in the onion, fry the onion to make it fragrant, put it out and let it cool for later use.

4. Put the shredded white radish, ginger and chives into a basin with the fried eggs. Then add an appropriate amount of salt, light soy sauce, oyster sauce, chicken powder, pepper, five-spice powder to taste, and finally stir well together.

Step 3: [Wrap the pie]

1. Sprinkle an appropriate amount of flour on the cutting board, take the awakened dough out of the basin, move it to the cutting board, slightly round it, remember not to knead it, so that the dough crust will be hard.

2. Then roll the dough into long strips and cut it into small dough pieces of the same size. Take a dough and flatten it by hand, then roll out a thin rectangular crust.

3. In the middle of the rolled pie crust, put an appropriate amount of vegetable filling, then fold the upper and lower sides in half, and wipe some water on the seal, so that the stickiness is very firm.

4. Then fold the left and right sides in half, and use the same method to smear water on the seal, so that the pie embryo is ready.

Step 4: [Control the heat and make the pie]

1. Heat the pan, evenly brush in a thin layer of cooking oil, then put in the pie embryo, brush the surface with another layer of oil, turn to medium heat and start branding.

2. Cover the pot, bake for about 2 minutes, open the lid and turn over, and continue to bake for about 1 minute until both sides are golden and ready to cook.

3. After the pie is baked, the skin is thin and soft, and there is less oil, and there are more fillings, which makes it taste particularly fragrant.

Tips:

1. When preparing the filling, because the water of the white radish is too large, you must squeeze out the water and stop the radish from coming out of the water, otherwise it will affect the taste of the pie.

2. If the pie wants to be soft, the water content of the dough is the key, so the ratio of flour and water is generally about 1:0.7.

3. The whole process is baked over medium heat, the pie crust is relatively thin, and the ripening is fast, pay attention to turning it over frequently to prevent scorching.