Recipe: [Free 揉] thin and unbreakable pie

Home Cooking Recipe: [Free 揉] thin and unbreakable pie

Notes:

The skin is thin, the stuffing is big, and it is not broken. There is no special skill to ensure that one will learn. The method of learning from the mother, the soaking and folding is combined with the experience of the European package. Principle and more detailed explanation of the stamp: https://www.xiachufang.com/recipe/100476653/ [success points] 1, the dough is large. 2, the water temperature of the surface: the hot water is higher than the body temperature, slightly hot but acceptable. It’s not hot, but it’s the same when you touch the water. 3, long time to wake up, development of gluten. 4, put the cake embryo into the pot and press the cake. 5, add water to make steam when branding. Welcome everyone to pay attention to WeChat public number: SunnyKreglo Weibo: Sunny_Kreglo is more convenient to answer your questions.

Ingredients:

Steps:

  1. Home Cooking Recipe: Make skin, at least 2-3 hours in advance. Put warm water in the cup, take the cup in one hand, and take a chopstick in one hand.

    Make skin, at least 2-3 hours in advance. Put warm water in the cup, take the cup in one hand, and take a chopstick in one hand.

  2. Home Cooking Recipe: Pour the water into the surface little by little, and pour the chopsticks while stirring the water. Wait until you can't see the water, then continue pouring the water.

    Pour the water into the surface little by little, and pour the chopsticks while stirring the water. Wait until you can't see the water, then continue pouring the water.

  3. Home Cooking Recipe: In this way, the basin can still see the slag, indicating that it will continue to add water.

    In this way, the basin can still see the slag, indicating that it will continue to add water.

  4. Home Cooking Recipe: When you can lift the whole dough with a chopstick, you can explain it. Like in the picture, you can also see the dry seam, and add some water is no problem. The face of the pancake is not afraid of wetness, so I am afraid of doing it.

    When you can lift the whole dough with a chopstick, you can explain it. Like in the picture, you can also see the dry seam, and add some water is no problem. The face of the pancake is not afraid of wetness, so I am afraid of doing it.

  5. Home Cooking Recipe: Knead the dough by hand, make it into a spherical shape, cover the lid or leave the plastic wrap. The dough is rough at this time, it doesn't matter.

    Knead the dough by hand, make it into a spherical shape, cover the lid or leave the plastic wrap. The dough is rough at this time, it doesn't matter.

  6. Home Cooking Recipe: Fold it once in half an hour. At this time the dough has softened, lift the corner of the face by hand, pull up, do not pull it off, feel the resistance, cover the dough. Do this all around the dough, like a stack of shackles, and finish it about 4 or 5 times. Then take the dough and turn it up, the interface is facing down, the smooth, tensioned side is facing up, and the seal is allowed to stand. The picture is folded for the first time.

    Fold it once in half an hour. At this time the dough has softened, lift the corner of the face by hand, pull up, do not pull it off, feel the resistance, cover the dough. Do this all around the dough, like a stack of shackles, and finish it about 4 or 5 times. Then take the dough and turn it up, the interface is facing down, the smooth, tensioned side is facing up, and the seal is allowed to stand. The picture is folded for the first time.

  7. Home Cooking Recipe: Usually stacked 3-4 times, the dough is very elastic and smooth. The picture shows the look of the front of the pancakes. The time of each folding is arbitrary, and the interval is more than half an hour.

    Usually stacked 3-4 times, the dough is very elastic and smooth. The picture shows the look of the front of the pancakes. The time of each folding is arbitrary, and the interval is more than half an hour.

  8. Home Cooking Recipe: Make stuffing. Put ginger, soy sauce, sesame oil, cooking wine, white pepper, salt in the meat, stir in one direction.

    Make stuffing. Put ginger, soy sauce, sesame oil, cooking wine, white pepper, salt in the meat, stir in one direction.

  9. Home Cooking Recipe: The leeks are chopped, placed in the meat, and then put the appropriate amount of salt, continue to stir in one direction. Is it suitable to smell it? It is not suitable to put some seasonings.

    The leeks are chopped, placed in the meat, and then put the appropriate amount of salt, continue to stir in one direction. Is it suitable to smell it? It is not suitable to put some seasonings.

  10. Home Cooking Recipe: Before making the pie, put the chopped green onion and mix in one direction.

    Before making the pie, put the chopped green onion and mix in one direction.

  11. Home Cooking Recipe: Pancakes. Sprinkle the flour on the chopping board and sprinkle some powder on the dough. Take out a part of the surface, knead the strip, cut into a uniform size agent, flatten it, pour it into a round piece, and wrap it like a bun.

    Pancakes. Sprinkle the flour on the chopping board and sprinkle some powder on the dough. Take out a part of the surface, knead the strip, cut into a uniform size agent, flatten it, pour it into a round piece, and wrap it like a bun.

  12. If there are too many mouths, put the excess face down and pinch it tightly. Put the mouth down on the chopping board.

  13. Heat the hot pot, wait for the pot to smoke slightly, indicating that the pot is hot, turn to the fire, spare. Prepare a small cup of warm water and set aside.

  14. It is time to make a pot of 4 or 5 cake embryos. Pour some oil into the pan and place the bulging pancake with the straight receiving opening facing down into the pan.

  15. Immediately flatten the back with your hand. Don't press it flat, just flatten it. Do not press over the flat, because after the heat, there will be hot air expansion, which can give the dough a room for stretching, otherwise it is easy to break.

  16. After the cakes are flattened, immediately pour a few drops of water into the pot and quickly cover the lid.

  17. After about 3-4 minutes, check that the bottom of the pie turns golden brown, turn over one side, cover the lid, continue to burn for about 2 minutes to golden, and pan.

  18. The skin is thin and transparent and will not break.

Tips:

1, about flour. Be familiar with the water absorption of your own flour. I use different brands of medium flour, the surface feel is not the same, KA's flour is the best ductility. 2, about the pot. I tried two pots of the same batch of pies, all of which are non-stick pans, one is aluminum (pot thin) and the other is cast iron (pot thick). The latter is obviously better than the former, and the pot thickness is strong. The former is not easy to color, obviously cooked, but the color is very light, and then baked will be heated up and not colored. 3, step 9, I generally put salt to gently sprinkle some salt, covering the surface of the meat, this salt is basically no more. 4, the leek box is simpler and faster than the pie, and can also be made with this dough. 5. Step 12 is to avoid thick noodles in the center of the pie. 6. Step 16 is to keep the surface of the pie moist. This way the skin will not be too dry and will not break easily, and the taste will not be too hard. This step of adding water should also be flexible. If there is too much water added to the surface, even after folding and long time to wake up, the wrapped pie is almost soft to shape. At this time, when you fry, you don't need to drip into the pot, and don't cover the lid, so the water vapor can run out, and the soft and hard cake is also suitable. In the same way, if the water is added less when the dough is mixed, the surface is too hard. When frying, it can be slightly more water, cover the lid, suffocate the water vapor, and the cake skin will not dry. 7, two sides of the golden can be out of the pot. If the cake bulges like a balloon that is blown in the pot, it is also a mature performance. If it continues to heat for a long time, it should be broken. 8, I usually prepare the crust for half a day in advance, the longer the time, the more slack the dough. 9, slightly hot water is better than cold water and gluten. Cold water and noodles, face dead, poor stretch, easy to break. 10, in step 14, the cake embryo is not alone in the proof because after the completion of 4, 5, the front of the cake embryo is also almost awake. Moreover, the surface has a large amount of water, and the last one does not wake up alone, and has good ductility. 11, the remaining dough can be baked with sesame sauce cake, scallion cake, meat cake and other cakes. 12, pasta mainly depends on experience, practice a few times to understand the feel and heat just fine. 13, the excess surface, put in a sealed bag, refrigerated, used up within 1-2 days. After refrigeration, the ductility is better. Use it at least 1 hour in advance to get warm. Long-term use, frozen storage.


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