How to make the pie dough soft?

1. How to make pie dough soft

1. Scoop the flour into a large bowl.

2. Turn on the faucet and let the water flow slowly.

3. Hold the bowl in your left hand and a pair of chopsticks in your right hand, and stir while adding water. The flour will gradually form lumps.

4. Continue. Keep moving the bowl and stirring to allow water to reach any dry flour.

5. Until all the dry flour is moistened, including the bottom of the bowl, and there is no dry flour left. Turn off the tap at this time. At this point the ratio of flour to water is just right. There is absolutely no need to add powder and water. Start stirring the noodles with chopsticks. You can go in one direction. It is also possible to change direction midway.

6. Feeling of saving effort. The dough will not be smooth at first. The more you stir it, the smoother it becomes. The lumps disappear and the noodles become more elastic. The flour stuck to the bowl was cleaned away by the dough. The sides of the bowl are clean. When the dough is smooth, elastic and has a gluteny texture, it is ready. Note that the entire process does not require the use of hands, only a pair of chopsticks.

7. At this point, the dough can be picked out of the bowl as a whole, with no residual dough left in the bowl. Pay attention to the softness of the dough. It is not a hard dough that can be shaped, but a soft dough that can be deformed and seems to flow.

8. Sprinkle some dry flour on the chopping board and use chopsticks to pick up the dough and transfer it to the dry flour.

9. Let the entire dough be coated with dry powder.

10. Cut into pieces and then make pies according to the general process.

2. Tips

1. Use self-raising flour, the effect is better than ordinary flour

2. After the dough has risen, there is no need to thin it. (Use oil on the chopping board, rolling pin, and hands to prevent them from getting dirty)

3. Put a small amount of oil in the pan. Too much oil will make the pies fried.

4. After both sides of the pancake have a thin layer of crunch, pour a small amount of water, cover the pot, and wait until the water is dry and the pancake is crunchy, then you can take it out of the pot.

3. What are the methods of kneading dough?

Boiled noodles: Boiled noodles are made by kneading noodles with boiling water, stirring while adding water, and then kneading them into a dough after they cool down a little, and then making them into various foods.

Dead noodles: Dead noodles are noodles that are cooked with cold water and used immediately. This type of noodles is more resistant to cooking and has a strong and chewy texture. Both dead noodles and boiled noodles are not easy to digest and have a low glycemic index, so they can be eaten by diabetics and are also an option for obese people.

Leavening dough: Leavening dough means adding yeast into the dough and allowing the yeast to multiply and produce gas under certain temperature and humidity conditions, thereby causing the dough to expand. Yeast dough has the highest nutritional value. The added yeast is called an "inexhaustible source of nutrition." The yeasted pie is soft and fluffy. Therefore, people with poor stomachs, children, the elderly and other people with weak digestive functions are more suitable to eat leavened noodles. I prefer to use half-fermented noodles. You don’t have to wait a long time for the dough to ferment, and you can still enjoy a soft pie.

Half-fermented dough: the dough is fermented to only half the normal degree. The famous Tianjin Goubuli steamed buns are made with semi-fermented dough.