Today I would like to share with you the method of a small pie with fresh meat, the skin is crispy, and the filling is oily and soft. This small pie is a home-cooked method, although it is not as multi-layered as the mille-feuille pie, but it is easy to get started, and this method allows you to easily make a rich- and crispy onion pie on the outside and soft on the inside. Friends who like it can give it a try.
- Fresh meat and scallion pie —— (3 servings)
【Ingredients】
Dough: 350 grams of ordinary flour, about 210 grams of warm water
Filling: 400 grams of pork filling, 150 grams of green onion, 2 teaspoons of soy sauce, 1 teaspoon of oyster sauce, a little white pepper, a little chicken powder, a suitable amount of salt, an appropriate amount of cooking oil
【Directions】
Step 1: Add warm water to the flour and knead it into a smooth dough with 15 grams of cooking oil, cover with plastic wrap and let it rise for 30 minutes. (Adding cooking oil to the dough not only increases the ductility of the dough, but also makes the pancake crust more crispy.)
Step 2: Pork filling and green onion are used for the filling ingredients.
Step 3: Add soy sauce, oyster sauce, ginger powder, chicken powder, white pepper, salt, cooking wine and cooking oil to the pork filling and stir until slightly strong.
Step 4: Finely chop the green onion.
Step 5: Put the chopped green onion into the mixed meat filling, drizzle the sesame oil on the green onion, and mix well when used. (Do not mix the filling in advance, mix well when you use it)
Step 6: Mix the filling. (Here to say more, adjust the meat filling, whether it is to make pies, dumplings, buns, no matter what vegetables are added to the filling, the correct way is to first adjust the meat filling, and finally add vegetables to mix well, so that the filling is more delicious than the meat and vegetables mixed together, friends may wish to try)
Step 7: Knead the dough and roll out into a thin, even, large dough.
Step 8: Spread the mixed meat filling evenly on the dough, and use the back of the spoon to press slightly to make the meat filling more flat. (Leave a little bit of meat stuffing on one side, convenient for the final sealing)
Step 9: Roll from one end.
Step 10: Roll the dough rolls, press them with your fingers every seven or eight centimeters and divide them into small portions. Pinch a few times where your fingers are pressed, then part. (Tips for not revealing filling on both sides!!! At the mark under the finger press, repeatedly pinch it with your hand and then separate it, so that the two sides of the divided agent will not leak the filling)
Step 11, take a closer look, the two sides are pinched very tightly, and no filling will leak at all.
Step 12: Squeeze the divided agent on both sides, thin it slightly by hand, and gently roll out into a raw meatloaf blank. (The dough is very soft and thin, rolling should be lighter, try to be leisurely, do not roll hard)
Step 13: Heat the pan, heat the pan with cold oil, add the rolled cake blank and fry, set one side and fry the other side.
Step 14, both sides of the frying golden brown, meat cake bulging, hand shovel to shovel the cake body light, small pie is ready, is not very simple!
finished product! Golden little pie, crispy skin, oily and soft filling, green onion, meat, oil, taste is full of food is not greasy ~ ~ ~ ~
Learned? Give it a try!