Fluffy Meat on Fire
1.
The noodles should be raised first. The noodles are reconciled at night, and the dough does not need to be kneaded. The 70% moisture content of the noodles is very soft and just stirs them into a dough. Pour a little vegetable oil on the dough, cover the container with plastic wrap or lid, leave it to ferment for half an hour at room temperature, and then put it in the refrigerator to ferment overnight. Take out the basin before use the next day. If the fermentation is not in place, you can continue to ferment at room temperature. This is the fermented dough, which expands very well.
2.
After shredded green radishes, blanch them in water. When blanching, cook for a while until the radishes are broken and the odor of the radishes is also boiled. Soak the shredded radishes in cold water for half an hour.
3.
Take out the green radish and grab most of the water. Do not grab it too dry. Leave some water to taste good. Chop a few times with a knife and roughly chop. Put an appropriate amount of about 4 grams of salt and peanut oil, mix well, and set aside.
4.
Cut the pork into small pieces with a meat grinder. If there is pork filling, skip this step. Put an appropriate amount of chopped green onion and ginger, salt, peanut oil, light soy sauce, and a small amount of water in the pork filling and stir in one direction. If the radish filling and pork filling are not mixed together, you can pack a little vegetarian radish filling and pure pork filling, or you can put a spoonful of radish and a spoonful of pork filling for the pie.
5.
After the filling is ready, start wrapping. First put a little peanut oil on your hands, grab a piece of dough, of any size, pull the dough with both hands and stack it twice, and the surface of the dough will become smooth.
6.
Put an appropriate amount of radish filling or pork filling, and use your hand to pull the edge of the dough to the middle and close the mouth.
7.
The wrapped pie is placed on a greased plate, and the electric baking pan begins to preheat.
8.
Put the pie in the preheated electric baking pan, close the lid, and select the pie function. It takes about 8 minutes to turn the pie underneath or not. The electric baking pan can be heated up and down.
9.
When the time is up, the lid is opened, and the fragrant pie is out of the pan.
10.
The surface of the freshly baked pie is a bit crispy, and the bite is very soft. The pork with green onions is really delicious.
Tips:
The dough to make the pie has a surface water ratio of 1:0.7, which is very soft, no need to knead the dough, and the gluten of the fermented dough after refrigeration overnight is revealed. Australian wheat core is very gluten, and the dough is smooth after a few folds in your hands when making pie. If the dough is not refrigerated, it can be fermented for several hours at room temperature. Remember to pour a little peanut oil on the dough so that it will not touch your hands during operation.
