Chicken Tofu Pie
1.
130 grams of chicken breast, 80 grams of tofu, 100 grams of all-purpose flour, 20 grams of soybean flour, 90 grams of milk, 110 grams of lettuce, 2 mushrooms
2.
Slowly add the milk to the powder. While adding the milk, stir the flour until the dry powder is no longer visible. Stop adding water.
>>This step is usually done under the tap. I lower the water speed and let the water drip drop by drop. Stirring while dripping, I can’t see the dry powder and immediately light the faucet. At this time, although the flour has not formed a mass, the amount of water is still there. It is just right, and there will be no need to add water or powder for a while.
3.
Use chopsticks to stir a ball of flour a few times to form a ball, and then stir so that the chopsticks can pick up all the dough. There is no need for hand-dipping noodles throughout. The noodles have a large water content and are very soft, as soft as earlobes.
>>I'm afraid that some novice mothers don't understand the process of adding water in the previous step, and also give the amount of water and flour, 120 grams of flour + 90 grams of pure milk, the amount of water is reduced by 10% when milk is replaced with water.
4.
Cover with plastic wrap and let it stand for 15 minutes. You can put it in the refrigerator and let it stand overnight. For breakfast, you can make the noodles the night before, and the dough will not change the next morning.
5.
Dice the chicken, blanch the tofu for 2 minutes, then stir the chicken and tofu into a pureed chicken tofu. Add in small diced mushrooms, add 1g salt, 2g cooking wine, 15g oyster sauce, 20g light soy sauce, 5g dark soy sauce, 10g sesame oil, and mix well. Chop the lettuce and stir well.
6.
Sprinkle some dry powder on the mat. The dough contains a lot of water and is a bit sticky, so this step cannot be omitted.
7.
Pull about 50 grams of flour, roll the front and back on the thin dry powder, roll out into thin noodles in the middle, put a lot of chicken and tofu filling, and pinch all around. This Pete is tough, can pack a lot of stuffing, and the skin won't break no matter how you pull it. It can be squeezed like I do, or it can be squeezed like a bun.
>>The dough sticks to your hands when holding it. Just roll it on the dry powder. Don’t knead the dry powder into the dough. It doesn’t make sense to do so. We just want it to have a high water content.
8.
Put it in a non-stick pan and squeeze it by hand. Pour a little olive oil, uh, it's okay if you don't pour it, I like to eat it directly without putting oil on it. Daddy grapefruit likes the fragrance of oil. It doesn't matter if the little grapefruit is refueled or not~
9.
Fry on low heat, fry for 3 minutes and turn over.
10.
Cover and fry for another 3 minutes. It's okay to see if the crust is all discolored, and it can't be fried again.
11.
The thin-skinned chicken patties are very satisfying.
12.
Frying on a low fire, the crust will not be darkly colored after being out of the pan, and you can feel the soft and toughness of the crust when you bite it.
Tips:
This recipe has a supporting video. You can view it on the WeChat public account "Five Meals A Day". I am a national child nutritionist, familiar with the needs of healthy diets for infants and young children, and proficient in cooking.
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