Breakfast for Students: Beef and White Radish Pasta Pie
1.
200 grams of flour, 2 grams of yeast, and 150 grams of water, make a relatively soft dough. You can't pour all the water into the dough at one time. Gradually add water. After forming a dough, dip your hands in water and knead the dough. Because I sent the noodles at 10 o'clock in the evening, I use less yeast, which should be less than 2 grams, and it takes a long time to send.
2.
50g beef filling, add 150g shredded white radish, add chives, a small onion, and cut a large onion if not, five spice powder, ginger powder, soy sauce, cooking wine, black pepper, and salt. Stir vigorously in one direction, or add a little oyster sauce. Put it in the refrigerator.
3.
Get up at five ten in the morning, take out the mince from the refrigerator, and stir. At this time the dough has grown so big.
4.
Knead gently into the long strips. Do not knead the dough too much. Divide into 7 uniform doses, about 60 grams. Roll out into a thin bun skin on the thick side in the middle.
5.
Divide the minced meat evenly into 7 portions,
6.
All are packaged into buns, so be careful. Gently press the bun into a pie shape, pressing carefully, not to break the skin. Cover it with a cloth and save it for about 10 to 15 minutes. When filling, there should be no gaps in the skin, as that will cause the soup to leak, and the baked cake will not look good and not delicious.
7.
Put more oil in the pot than stir-fry, then put the pie and cover the pot.
8.
Bake on low heat for about three minutes, until the bottom of the cake is golden brown, turn over, and bake on both sides until golden brown. The dark color of the picture is not good, so my burnt color is light.
9.
It is good to serve with porridge or milk. The child ate two for breakfast.
10.
Tips:
The noodles should be softer, and the package must be saved, so that it will be delicious.
