Cream egg pie
By VicentaLakin
The skin is still thin, and it's based on personal preference... for Eun-taek's shoes, so my house has less
Recipe Recommendations
- flour 200g
- boiling water 80g
- cold water 20g
- leek appropriate amount
- eggs appropriate amount
- shrimp appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Cream egg pie
1
Flour pouring in
2
Take a pair of chopsticks to stir up the dry flour and join the warm water with the side of Tsui
3
When it's dry, you rub your hands into a moist face (a bit sticky when it's dry); and you put oil on the face for about an hour
4
Eggs in the bowl, a little raw, and chopsticks
5
Hot oil in the pot, pouring into the egg fluid for a little condensation
6
And then with chopsticks, they're tumbled into eggs
7
Slurpy picks and dry water is cut to shreds; shrimp is soft with warm water and drys clean
8
Put all herbs, eggs, shrimps in the basin and mix them equally
9
Salt, chickens before pie. It's too early for water
10
Scratch the loosely plattered pasta into a small pot, round it up, flatten it up, put on a proper amount of pie like a bag
11
The interface's pressed back and down
12
Put them in the waffles, and they're branded in gold. We can also use a pan, small and medium fireCream egg pie Make Tips
* The way to identify whether the pie is ripe is to see whether the pie has "bulging" during the frying process. As long as the drum sounds, it means that the pie is ripe.
* Baby likes to eat soft cakes. Then, after the cakes are cooked, they can be placed in a basin and covered and stewed for a while. The taste of the pie will become soft...
dough of pie
Use leavened dough, hot dough, cold water dough, or iron dough first and then add cold water (you can balance the softness of the hot dough and the toughness of the cold water dough)
However, the dough needs to be soft to make pie. The reason is that during the baking process, water must be evaporated. Once the dough is hard, the baked cake will be hard.
Therefore, it is best to use hot hot water to mix the dough, and the amount of water can be slightly more, so that it will be easier to wrap the pie (see the end of the article for more details)
Leek and egg stuffing
* Leeks contain a lot of water, so when preparing leek fillings, add oil and mix well to prevent leeks from leaking out of water;
* Add salt to the leek egg filling to taste before starting to make pies to prevent leeks from leaking out of water;
* If you are a novice, put less stuffing when you start wrapping, otherwise it will be difficult to wrap. You can put more stuffing when you become proficient
* Baby likes to eat soft cakes. Then, after the cakes are cooked, they can be placed in a basin and covered and stewed for a while. The taste of the pie will become soft...
dough of pie
Use leavened dough, hot dough, cold water dough, or iron dough first and then add cold water (you can balance the softness of the hot dough and the toughness of the cold water dough)
However, the dough needs to be soft to make pie. The reason is that during the baking process, water must be evaporated. Once the dough is hard, the baked cake will be hard.
Therefore, it is best to use hot hot water to mix the dough, and the amount of water can be slightly more, so that it will be easier to wrap the pie (see the end of the article for more details)
Leek and egg stuffing
* Leeks contain a lot of water, so when preparing leek fillings, add oil and mix well to prevent leeks from leaking out of water;
* Add salt to the leek egg filling to taste before starting to make pies to prevent leeks from leaking out of water;
* If you are a novice, put less stuffing when you start wrapping, otherwise it will be difficult to wrap. You can put more stuffing when you become proficient