Simple Recipe: Quickly Make Perfect Pocket Pies – Fill It With Whatever You Want
Recently, I've been staying home and seeing everyone researching various noodle recipes, from liangpi to rice cooker cakes, with some successes and many failures. The flour I've stored is almost gone! Today, I'm sharing a foolproof pocket pie recipe. You can put whatever you like inside – it's especially convenient and guaranteed not to be a hassle to eat.
Ingredients: Flour 200g Yeast powder 2g Sugar 2g Salt 1g Warm water 120g (30℃ or 86°F)
1. First, dissolve the yeast powder in warm water. Add the sugar and salt to the flour and mix well, then pour in the yeast water and mix into a dough. After the flour comes together, knead it for about 5-10 minutes to make the dough smoother and more extensible, which will result in softer and more elastic pies.
2. After the dough is kneaded, cover it with a damp cloth and let it rise until it's twice its original size. After the dough rises, punch it down to release the air, then divide it into 6 pieces. After dividing, roll each piece into a dough approximately 0.3cm (0.12 inches) thick, and cover it with a damp cloth for a rest of 30 minutes.
3. After the dough rests, start heating the pan. Use a low to medium heat, and place the dough in the pan. When the bottom has set, turn the dough with your hand to heat it evenly, then flip it over and turn it again. Repeat this several times. As the pie is thin, it will slowly puff up due to internal heat. Because the pie is thin, it will be cooked quickly, so turn it over several times to remove it from the pan.
4. When the pie is not too hot, cut it open from the middle with scissors, and you can see that it looks like a pocket. You can put any food you like inside.
Tips:
1. When rising the dough, if the temperature in your area is low, add 1g more yeast to make it easier to rise. Because I have heating, the temperature is about 25°C (77°F), so I used 2g of yeast, and it rose for over an hour.
2. The amount of water can be adjusted depending on the water absorption of the flour.
3. The pie crust should not be too thick, otherwise it will not puff up properly.
This is a recipe that almost never fails. Feel free to try it. Original content, don't forget to like, comment, and follow if you like it. Thank you for your support!
