How to make pie dough soft?

Pie can be said to be a food that has both delicious taste and rich nutrition. Pies can be eaten as snacks or as staple food. They can satisfy your cravings or fill your stomach. That is why pies are particularly popular. Making pies is not easy, and kneading the dough is the most difficult part. So, how do you knead the dough for the pie so that it has a soft texture when you eat it? Here I will introduce to you the methods and techniques of kneading the dough for pies!

1. How to make a pie that doesn’t get hard when it’s cold

Recipe: 1000 grams of flour, 20 grams of sugar (add 5 grams of salt for salty taste), 10 grams of yeast, 50 grams of shortening, 10-20 grams of puff pastry, and 500 grams of warm water.

Process: Mix the dried yeast evenly into the flour, dissolve the yeast in warm water and add it into the flour, melt the shortening in warm water and add it into the flour. Dissolve the sugar in warm water, then add to the flour, knead into dough, and let it rest for 3-6 hours. Then, pinch the dough into small pieces, press it into pancakes, fill it with meat or vegetarian fillings, pinch the edges and press it into pies, fry and bake until cooked through and golden brown.

2. Tips:

1. Use self-raising flour, which has better effect than ordinary flour;

2. After the dough has risen, there is no need to thin it. (Grease the chopping board, rolling pin, and hands so they don’t get stained);

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

4. After there is a thin layer of crunch on both sides of the pancake, pour a small amount of water, cover the pot, and wait until the water dries up 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 means that the dough has been fermented to only half the normal degree. The famous Tianjin Goubuli steamed buns are made with semi-fermented dough.

When making pies, just mix the yeast and flour into the dough, let it rest for 20 minutes, and then you can make the pies directly. After the dough slowly heats up in the pan, it will rise. The pies made will taste soft, fluffy and delicious.

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