Cowpea Minced Meat Pie
1.
Add eggs and sugar to the flour and mix well
2.
Use half a bowl of warm water to dissolve the yeast powder and slowly add it to the flour
3.
Knead into a smooth dough
4.
Prove in the oven for 50 minutes
5.
The fermented dough is twice as big, and the flour will not bounce back when pressed down.
6.
When fermenting the dough, you can mince the cowpea and fry it and let it cool naturally, mince the onion, pour the minced meat, onion, and cowpea together, add salt, monosodium glutamate, appropriate amount of soy sauce, pepper, and ground chili
7.
Stir the filling and seasonings well and set aside
8.
Exhaust the fermented dough and knead it into a strip
9.
Cut into 20g pieces of dough and make rounds
10.
Cover with plastic wrap and let stand for about 10 minutes
11.
Take a dough and sprinkle some flour
12.
Press with the palm of your hand
13.
Then use a rolling pin to roll into a thin skin
14.
Put the dough in the palm of your hand and add the right amount of stuffing (our family loves spicy food, so I added a little chili)
15.
Close your mouth like a bun
16.
Flatten with the palm of your hand, and you can fry at this step, but I want the skin to be thinner and crisper, so I use a rolling pin to roll it out.
17.
Roll out a little and fry it will be more crispy
18.
Add the right amount of salad oil to the frying pan
19.
After the oil is preheated
20.
Fry it to golden brown on both sides and then it can be out of the pan
Tips:
1. The dough must be fermented in place, otherwise the cake will not be made.
2. The fillings can be freely matched, if you find it troublesome, you can directly use minced meat + chives
3. When frying in the pan, it should be fried on a small fire and heated evenly. The skin should be thin, crisp and crisp, and you can eat the filling in every bite. A bowl of white porridge with pie is perfect
