1. Put the wheat flour in the mixing bowl, add hot water to the bowl first, stir with chopsticks while heating the water, and stir into a loose floc.
2. Slowly pour in cold water, continue to stir until there is no dry powder, knead into a softer dough, and then cover with plastic wrap or damp cloth for 20 minutes.
3. Minced pork into minced meat, add appropriate amount of light soy sauce, oyster sauce, salt, chicken essence and appropriate amount of salad oil, stir in one direction until thick.
4. After the dough is proofed, knead again into a smooth dough
5. Divide the dough into equal portions of dough, and round them separately.
6. Take a piece of dough, flatten it lightly, and use a rolling pin to roll it into a round dough with even thickness.
7. Put two tablespoons of minced meat on the dough.
8. Wrap the minced meat like a bun, squeeze the mouth tightly, and place the mouth down.
9. The electric baking pan is preheated first. After the preheating is complete, brush a layer of salad oil, put the dough in the electric baking pan, and then gently press and flatten it into a cake.
10. Use a small fire pancake, turn it over, and fry both sides of the pie until golden brown.
Tips:1. Seasonings such as chili powder and five-spice powder can also be added to the meat filling according to your own taste.
2. The crust of the pie should not be too thick, it is easier to be cooked if it is thinner, and the filling is more delicious with a thin crust.
3. The dough for pie is softer than the dough for steamed buns and steamed buns. The dough is blanched with hot water first, and then kneaded with cold water. The dough is softer.
4. The pie should be fried on a low fire, otherwise it will cause the color of the dough to be burnt but the meat is not yet mature.
