Tips for closing the pie

In the process of making pies, you need to master many methods and techniques, because after mastering some small tricks, you can make more successful and delicious pies. When making a pie, the edge needs to be sealed. Only when the edge is sealed properly can the filling be prevented from leaking out, and the deliciousness of the filling can be locked in the pie. So, what are the techniques for closing pies? Here is how to make and close the pie for you!

1. Introduction to Pie

As the name suggests, a pie is a pie with layers. The ones with two layers of skin and one layer of filling can only be called stuffed dumplings. The box in Tianjin is similar to a big dumpling. In Jixian County, Dachang and Sanhe, they can only be called fried big dumplings. There is also a kind of box called "huitou". Vegetable rolls are also a kind of box, but they are more difficult to make. Therefore, those with less than four layers of skin can only be called "box", which is a Chinese folk home-cooked food. The preparation methods include frying, baking, and baking, etc., with the fillings wrapped in the pastry. The fillings can be various types of ingredients, such as meat, vegetables, seafood and eggs, and the taste is mainly salty, fragrant and fresh from the north. The multi-wheat pie is really good and has the best flavor.

2. How to make a pie with a thin crust

1. Make the skin at least 2-3 hours in advance. Put warm water in a cup, hold the cup in one hand and a pair of chopsticks in the other. Pour water into the noodles little by little, stirring in circles with chopsticks while pouring. Continue pouring water when the water is no longer visible.

It's done when you can lift the entire dough with a chopstick. It's okay to add more water. The dough for pancakes is not afraid of being wet, but it is afraid of being dry.

2. Use your hands to knead the dough into a ball, cover with a lid or plastic wrap and let it stand. It's okay if the dough is rough at this point.

3. Fold once after half an hour. At this time, the dough has become soft. Lift one corner of the dough with your hand and pull it upwards. Don't break it. When you feel resistance, cover the dough. Then pick up the dough and turn it over, with the seam facing down and the smooth, tensioned side facing up, seal it and let it rest. The picture shows the first fold.

4. Make the filling. Add minced ginger, soy sauce, sesame oil, cooking wine, white pepper powder and salt to the minced meat and stir in one direction.

Chop the chives and put them into the minced meat, then add appropriate amount of salt and continue to stir in one direction. Smell it and see if it tastes right. If not, add some seasoning.

5. Pancakes. Sprinkle flour on the board, more if the dough is wet. Take out a portion of the dough, knead it into long strips, cut it into even-sized pieces, flatten it, roll it into round pieces, and wrap the filling like dumplings.

If there is too much dough at the opening, pinch off a piece of the excess dough and pinch the opening tightly. Place seam-side down on a cutting board.

6. Heat the pan over high heat. When smoke starts to form, it is fully heated. Then turn to medium-high heat and set aside. Prepare a small cup of warm water and set aside. Pour some oil into the pan and place the round dough with the seam facing down into the pan.

7. Immediately flatten it with the back of your hand. Don't press it too flat, just press it flat. Don't press it too flat because when heated, the heat will expand, which will give the dough room to stretch, otherwise it will easily break.

8. After the pancakes are flattened, immediately pour a few drops of water into the pot and quickly cover the pot. After about 3-4 minutes, check that the bottom of the pie has turned golden brown, turn it over, cover the pan, and continue frying for about 2 minutes until golden brown, then remove from the pan. The skin is so thin that it is transparent and will not break.

3. Tips

1. Fry until both sides are golden brown. If the pancake swells in the pan like a blown-up balloon, it is a sign that it is cooked. If it continues to be heated for too long, it will burst.

2. Generally, you can prepare the crust half a day in advance. The longer the time, the looser the dough will be.