Yeast Pork Pie
1.
Weigh the flour first, add oil, sugar and yeast.
2.
Add an appropriate amount of water, stir the dough with chopsticks, and then form a soft dough with your hands, which is a little softer than your earlobe and does not stick to your hands. Then cover and leave in a cool place to ferment.
3.
You can prepare minced meat when baking the dough (only half of the minced meat is used for the pie). Mince the meat, cut fresh mushrooms, mustard tuber and eggplant into small cubes, add the seasoning, add a little water several times in a small amount, and stir in one direction clockwise or counterclockwise until it feels like gum. The meat filling should not be too wet and not easy to pack.
4.
The dough has grown to about 2.5 times the size, just tear off a part of the dough to see the honeycomb-shaped large holes.
5.
Sprinkle some dry powder on the chopping board, move the dough to the chopping board, pat the dough gently, and then fold it up, down, left, and right two or three times.
6.
Knead the long strip again, fold it left and right three times, and then twist the long strip, repeat two or three times. If it sticks to the chopping board, sprinkle a little dry powder.
7.
Cut a dough and observe that there are no obvious pores, and the dough is ready to knead.
8.
Then divide into 9 small doughs.
9.
Take a small dough and roll it into a 10-12cm diameter round piece. The edges should be thinned and an appropriate amount of filling should be added.
10.
Knead it like a bun, but you don't need any good-looking pleats, you must pinch the seal tightly, or it will burst when you press it.
11.
Keep the seal open, press it lightly with the palm of your hand, and then roll it out with a rolling pin. The movement must be gentle. If you want to look good, make it thicker. If you want it to be delicious, roll it out a little bit without caring about the appearance. It will burst easily.
12.
Pour a small amount of oil in a non-stick pan, heat it, and put it in the pie. You can gently press it with your hands.
13.
Frying on medium and small fire is between medium and low fire, and fry on both sides until golden brown. Be careful when turning it over, as it is softer.
14.
Add a small half bowl of warm water along the side of the pot, cover the pot and simmer until the water is dry.
Tips:
1. Different brands of flour have different water absorption properties, so the amount of water is not absolute. If the dough is too wet, add some flour, add some water when it's dry, add a little bit at a time, don't add too much at a time, otherwise it will become like in the joke story, a small dough becomes a big pot.
2. If there are always obvious pores in step 7,
