Fennel Egg Pasta Pie

Name: Fennel Egg Pasta Pie
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 175g water; 2g yeast; 160g Fennel; 65g Scrambled eggs; 30g Soaked vermicelli; Some Ginger powder; Some salt; 3g Soy sauce

by Line line 3896

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The finished product is the amount of 12 pies, which is related to the size of the skin. My sour cream is usually between 38g and 40g. I think a thicker skin is more suitable. After making it, it is soft and delicious. . If the skin is thin, it reflects the function and advantage of the non-starting surface.
My child goes to school. I make noodles at 12 o'clock in the evening and start making it at 5:20 in the morning. It takes a long time to make the noodles, so I use less baking powder, generally 100g noodles and 1g baking powder. "

Ingredients

300g Flour
175g Water
2g Yeast
160g Fennel
65g Scrambled Eggs
30g Soaked Vermicelli
Some Ginger Powder
Some Salt
3g Soy Sauce

Fennel Egg Pasta Pie

1. 160g fennel, 65g scrambled eggs, 30g soaked vermicelli.

2. Heat a tablespoon of oil (approximately 15 grams) in a pan, add four or five peppercorns and fry them until fragrant, add a little ginger powder, a little salt and mix well.

3. 300g flour, 175g warm water, 2g yeast. My child goes to school. I make noodles at 12 o'clock in the evening and start making it at 5:30 in the morning. It takes a long time, so I use less baking powder, usually 100g noodles and 1g baking powder.

4. Fermented dough.

5. You don't need to knead too much, just a little knead to stretch the cutting agent and roll the skin. I like the thick skin of the dough pie, and the weight of the preparation is about 38g to 40g, so that the finished product has a soft skin. If the skin is thin, it reflects the function and advantage of the non-starting surface.

6. Add the fillings.

7. Wrap up like a bun.

8. Note that the seal must be tightened tightly.

9. Press to flatten and cover to save 10 to 15 minutes.

10. Put a little more oil in the pan, cool the pan with cold oil, put in the cake base, turn on a low heat, and let the cake have another fermentation process while the pan is heated.

11. The yellowish part of the pot is the hot spot. There are not many cooks in the early morning. When the fire is a little bit strong, I moved the heating center of the pot to the side.