Improved wheat pie
Recently, I have eaten the wheat pie downstairs for breakfast. There are only a few fillings. If I eat too much, I will always want to change the taste, so I made this improved version. There are three improvements. One is the size, which is one-third of the size of others; the second is the stuffing, which I use with spinach meat; and the third is the outer skin. Brush egg yolk liquid and sprinkle with black sesame seeds
Recipe Recommendations
- ordinary flour appropriate amount
- cornmeal appropriate amount
- edible oil appropriate amount
- yeast appropriate amount
- spinach appropriate amount
- meat appropriate amount
- eggs appropriate amount
- black sesame appropriate amount
Steps for Improved wheat pie
1
Dissolve the yeast in warm water, add 1 teaspoon of cooking oil, add flour and make a soft dough, and soak for 20 minutes.
2
Mix corn flour and flour in a ratio of 2:1, add edible oil and mix well, and knead well to make a crisp.
3
Pull the oil crust (dough of 1) into small doses, knead it into a round ball, and press flat.
4
Roll it out slightly and put a small piece of pastry (2 dough) on each.
5
Wrap it up, face down, and press it flat.
6
Roll it out and roll it as thin as possible.
7
Roll it up and roll it out again.
8
Roll it up again so that the dough rolls up.
9
Squish the dough with your palm vertically downward.
10
Roll it into sheets again (not too thin) and you can wrap it in.
11
Wrap it like a steamed bun, mouth down, and place it on a baking sheet to flatten it slightly (spread tin foil, no need to brush oil, and it is not sticky).
12
Put into the oven at 150 degrees C, bake for 25 minutes (depending on your oven), brush with egg yolk liquid, sprinkle with black sesame seeds, and bake for another 5 minutes.