How to cook the plain pie?

How to cook the plain pie?
Summary: Warm to hydrate surface, want, wake up, completely, become soft piece make sure to keep in mind, roll make, rubing. 2,Bake, make motor, have an optimistic view of temperature of pan at any time, heavy to burn hot light fire, bake, make. 3,The meal is unified, faint and usually unify, have the burnt traditional food. 4,China is the big countries of wheaten food.

Main material: 500 grams of precise flour
The adjuvants: Egg, fragrant-flowered garlic, bean vermicelli
Condiment: Spring onions, ginger, salt, chicken are precise, cooking wine, sesame oil, edible oil
Cook the method:
1,Formate soft piece gradually flour with warm water, put into basin, cover with wet net cloth properly, wake up 30 minutes;
2,Clean the ginger fragrant-flowered garlic of spring onions to cut the end, bean vermicelli bubbles are easy to cut the end;
3,Suit well the pork into pastel at the end with the egg broken up, put spring onions Jiang Mo, fragrant-flowered garlic to adjust into a filling at the end;
4,Divide short biography into surface that wake up, press the intersection of surface and suitcase into, enter filling, use the intersection of hand and cake proportionately;
5,Sit pan light a fire, put oil, oil heat put cake take, stir in right time bake.
Characteristic: The color is a little sallow, fresh and fragrant.
Point out: 1, Warm to wake up to hydrate the surface completely, don't rub to roll while making to make sure to keep in mind as soft one. 2,Bake, make motor, have an optimistic view of temperature of pan at any time, heavy to burn hot light fire, bake, make. 3,The meal is unified, faint and usually unify, have the burnt traditional food. 4,China is the big countries of wheaten food.
It is a kind of fun to cook, it is a kind of enjoyment to have a meal, want to make the delicious meal, how long it is not difficult, so long as is taking learning to do once diligently of menu, can't use, you will become a gourmet! More homely menus please enter:Menu complete works
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