hoohoo. . . Baked ~~~ 164 pages of recipes from Meng's sweet pie and salty pie! In the making of pie skins, I was engaged in big head shrimp. . . I feel weird when kneading the dough. Why is the dough so much dry? Unlike the book, it will clump together. Mine is still very dry. . . . So I'm smart, I squeeze it by hand, ah ~~ It's good to squeeze it by hand, the dough is squeezed into a lump, and when I'm about to squeeze it well, I see the water before me. . . God! I suddenly discovered. . . no wonder my pie will dry, I remember to put eggs, and forget to put water. . . . Ah ~~~ It's a thunderbolt on the sunny day, the dough has been pinched by me! Had to bite the bullet! add water. . . Kneading again, I'm afraid that if I knead the dough again, it will tend to buckle. . . heng heng! Okay! It's great without shrinking! A little bit of melon ~~~~ Teacher Meng's sweet pie and salty pie skins are really crisp and crisp! The baked skin will be brittle! awesome! As for the filling, I use my own set of practices and seasoning. . . I use curry powder. . . And I do n’t have cheese so I omitted it! Do this Xian Pie for the first time. . . Not bad! There are not many mistakes. . . In general, I am careful. . . I also successfully rolled out Pipi and Pipi. . . . My curry filling this time is delicious! The original recipe used chicken breast. I did n’t have it. What I had was the frozen chicken pieces left over from the chicken buns. . . I also added my favorite hotdog! The material is simple. . .
|Pie skin material:|
|250gm||Chicken breast (frozen chicken pieces for cats)|
|110gm||Unsalted butter (margerine for cats)|
|50gm||Shredded cheese (omitted because there is no)|
|35gm||Curry block (2-3tbsp curry powder, add a little water to stir into curry paste)|
|suitable||Carrots (diced /piece)|
|100gm||Water (covered material)|
|1 /2tsp||Pepper (not put, use sugar and a little MSG instead)|
|One whole egg||(For brushing skin)|
|hotdog||2 strips (diced|
Materials are ready
Sifted low-gluten flour
Cut the unsalted cream into small pieces and pour it on the powder. Use a small scraper to mix the cream and the powder.
Then gently rub with both hands until the powder and cream are rubbed together (powder)
The egg yolk and water are mixed together to form a mixed solution, and then poured into the powder of (4)
Use a small scraper to stir up from the bottom of the container, mix the mixed liquid and powder with the ground
When the wet mixed liquid is completely integrated into the "powder", use a rubber spatula or a small scraper to press the loose powder into a complete dough Knead to prevent the dough from buckling and causing the skin to shrink excessively during baking.
Wrap the dough with plastic wrap, flatten it by hand and wrap it up, refrigerate and relax for at least 30 minutes.
Sprinkle even flour on the workbench, and then put the loose (9) dough, evenly spread the flour on the surface of the dough, roll out from the face 1/2, roll out, all from the center to the outside Roll back and forth
Roll the dough into a dough with a thickness of about 0.3-0.4cm. The area of the dough must be about 3-4cm than that of the baking tray. Place the rolling pin on the edge of the pie. Use a large scraper to scrape the dough and roll it on the rolling pin.
Put the rolling pin with the peel on the pie plate and slowly spread out the rolling pin so that the skin covers the pie plate,
Then remove the rolling pin and gently tighten the edge of the pie skin as much as possible to the disc. Use your thumb to gently press the edge of the pie disc, try to make the pie skin adhere to the corners, and use a small scraper Plate cut off excess pie
After spreading the pie, let it rest at room temperature for about 10 minutes to stabilize the pie. After stabilizing, insert a uniform pneumatic spare on the pie with a fork
Method of filling: Peel and cut potatoes into diced shapes of about 3cm, peel and cut carrots into diced shapes of 2cm, pour into boiling water and cook for use
Put a little cooking oil in the pan and saute the diced onion, then add curry paste to fry.
Then pour in minced chicken and hotdog
Then pour in water, cover the ingredients and boil over medium-low heat, pour the ingredients (15) and seasonings, and cook until the soup is about to dry, then turn off the heat,
Cool the cooked (18) and set aside
After cooling (19), pour into (14) and smooth the filling.
Roll out the remaining (18) pie crust to about 1-2cm larger than the baking tray, roll it up with a rolling pin, and directly cover the filling (20) with a small scraper to scrape off the pie crust. , And then the upper and lower two skins are indeed glued together by hand.
Use a fork to gently insert the hole
And brush with egg liquid
After the oven is preheated, bake for 190-200'c and 230-240'c for about 30 minutes until the pie skin is golden brown.