Soft hot noodles [beef onion pie](kou gan rou ruan de tang mian niu rou yang cong xian bing )

Soft hot noodles [beef onion pie]

Introduction:

Production steps:

Step 1: put the flour into the container, pour in boiling water, mix well with chopsticks, then knead with hands, add cold water, knead the cold water into the dough completely, and continue kneading until the dough surface is smooth and not sticky.

Step 2: wrap the dough with plastic wrap for 30 minutes.

Step 3: mix all the stuffing materials and stir evenly. If the stuffing is too dry, add appropriate amount of water to adjust.

Step 4: divide the dough into 12 portions and round.

Step 5: roll out the middle part of the dough with a small amount of flour.

Step 6: fold the dough in half, pinch the edge tightly and fix the filling with your thumb to avoid leakage. Close the mouth and shape it into a bun.

Step 7: press the bun flat

Step 8: put it into the pot and fry it.

Materials required:

Medium gluten flour: 300g (crust)

Boiled water: 160ml (cake skin)

Cold water: moderate amount (cake skin)

Beef stuffing: 250g (inner stuffing)

Onion: half (inside)

Scallion: 1 piece (filling)

Minced ginger: proper amount (filling)

Water: a little (filling)

Salt: 1 teaspoon (filling)

Soy sauce: 1 tablespoon (filling)

Sesame oil: 2 teaspoons (filling)

Sugar: 1 / 2 teaspoon (filling)

Chicken essence: 2 teaspoons (filling)

Note: grind Ji a few sentences: hot water is flour and boiling water from the modulation of pasta. In order to make the pastry taste soft, the formula not only uses boiling water, but also adds about 20% cold water to adjust the hardness of the pastry. Because it contains part of the gluten cooked with boiling water, the gluten of the hot face is not big, and the skin is soft. Whether it's cold or hot, the dough can keep soft taste. When flattening the pie, pay attention not to crush the skin of the pie, so as to avoid the soup flowing out, the stuffing will become dry and hard, and the taste is not good. When making pancakes, turn them over repeatedly to make the inside of the pie fully heated.

Production difficulty: ordinary

Process: others

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Kou Gan Rou Ruan De Tang Mian Niu Rou Yang Cong Xian Bing