Staying Home, Mom Teaches Me to Make Pies: A Simple Recipe for 40 at Once
From the end of the Spring Festival to now, I have been staying at home and not going out. During this period, I learned a lot of cooking techniques with my mom, especially noodles, and I realized that some cooking methods are very simple, such as the pie I learned today. Today, I'd like to share this pie recipe with everyone. Staying at home, Mom taught me to make pies. We made 40 pies at once, so we can have breakfast without waking up early for half a month. The method is super simple.
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Big pies are the most common food in our lives, and many people like to make pies. However, many people make pies that are not delicious and become dry and hard. In fact, this is because the pie-making method is not right. Although making pies is very simple, there are many small tricks to pay attention to when making them. Here, I will share the detailed pie-making method and some tips with you. If you like to eat pies, you can come in to learn. Remember 3 small tricks when making pies to ensure that the pie has rich layers, is soft and elastic, and doesn't harden when cold.
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Ingredients: flour, edible salt, water, five-spice powder, oil dough, etc.
Procedure
First step: Pour about 400 grams of ordinary flour into a basin, add 4 grams of edible salt, then mix with about 200 milliliters of hot water to form a dough. The water temperature should be maintained at 60-70 degrees. First stir into a dough-like state, then knead it into a dough. Make a smooth, slightly soft dough. Then cover with plastic wrap and place in a warm place for about 30 minutes to speed up the fermentation.
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Second step: Use the time for fermentation to make oil dough. Pour a certain amount of flour into a bowl, add a spoonful of five-spice powder, pour in boiling oil, and stir until evenly mixed. The oil dough is ready. When making pies, add a little oil dough to make the pie have more layers.
Third step: After the dough has fermented, take it out and don't knead it directly onto the cutting board, then divide it into uniform dough pieces. Then divide the dough pieces into uniform sizes, then use a rolling pin to roll out a thinner dough. Apply a layer of oil dough on top, and then fold it like a fan, and after stacking it into a long strip, press it lightly to eliminate the air inside, and then roll it out from one end, and finally tuck the small tail below, and then flatten it. After finishing, cover with plastic wrap and let it ferment for about 10 minutes.
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Fourth step: 10 minutes after fermentation, the dough pieces have fermented well. After the dough pieces ferment well, flatten them, and then roll them into a thin pie with a rolling pin.
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Fifth step: Preheat the electric pan before starting. After preheating, brush a layer of edible oil on the pan, and place the rolled-out pie dough on the pan. Then rotate it several times to ensure that the pie is heated evenly, then cover the lid and start baking. About 1 minute, flip it over and cover the lid to continue baking for about 1 minute. Repeat several times with a spatula to gently squeeze and press the pie to make the pie layers richer. The whole process takes about 3 minutes, and you can take it out of the pan.
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Staying at home, Mom taught me to make pies. We made 40 pies at once, so we can have breakfast without waking up early for half a month. The method is super simple. This is the pie recipe I want to share with you. Using this method, the pie is very chewy and delicious. You can make a lot of pies at once. If you don't eat them all at once, you can cover them with plastic bags or plastic wrap and put them in the refrigerator for 1 month. When eating, you can add a layer of sauce or roll them up with your favorite vegetables in the middle. It's very delicious. Here are some tips for making pies. Remember 3 small tricks when making pies to ensure that the pie has rich layers, is soft and elastic, and doesn't harden when cold.
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Pie making tips
1. When fermenting the dough, you must ferment the dough fully so that it is easy to roll when you roll it.
2. Roll the pie to a thinner thickness, and when baking, open a large fire, then cover the lid, which can maximize the water retention of the pie, and make the pie soft and delicious. Roll it up with sauce or your favorite vegetables, the taste is very good.
3. When baking, use a spatula to constantly squeeze and press the pie to make the pie layers richer.
