The usual method for making pie crust is halfcooked dough, as the name implies, using half boiling water and half room temperature water to knead the dough. With a watertoflour ratio of 65%, this not only keeps the dough soft but also allows it to be shaped, facilitating the subsequent rolling and wrapping of the pie crust. The softness is the greatest advantage of this dough, and the cooked pie crust will have a slightly transparent texture, revealing the rich colors of the filling inside. However, there is a drawback to halfcooked dough—it is a dead dough. It does not leaven, so the pie crust cannot be too thick. If the crust is too thick, it will become tough, and the pie won't taste as good.

馅饼皮通常的和面方法是半烫面顾名思义就是一半开水一半室温水来和面。65%的水面比例既让这个面团保持柔软而且还可以成型便于后面的一系列擀面皮和包馅饼皮的操作。柔软是这个面团的最大优点而且烙熟的馅饼皮会带有一点透明的质感可以看到里面颜色丰富的馅料。但是半烫面有一个缺点它是死面。内部是不会发泡的所以馅饼皮不能太厚。如果皮太厚吃起来就会发硬馅饼就不好吃了。


馅饼皮:
* 中筋面粉/饺子粉: 200克
* 开水: 65克
* 室温水: 65克
韭菜馅:
* 韭菜: 240克
* 炒鸡蛋: 4个
* 炒鸡蛋用盐: 1/4小勺
* 老豆腐: 半块 (250克)
* 炒豆腐加适量盐和花椒粉
* 蚝油: 1大勺
* 五香粉: 1/8小勺
* 白胡椒粉: 1/8 小勺
* 生姜泥: 1/2 小勺
* 鸡蛋: 1个


Dough:
* Allpurpose flour/dumpling flour: 200g
* Boiling water: 65g
* Room temperature water: 65g
Chinese Chive Filling:
* Chinese chives: 240g
* Stirfried eggs: 4
* Salt for stirfried eggs: 1/4 teaspoon
* Firm tofu: 1/2 block (250g)
* Stirfry tofu with a suitable amount of salt and Sichuan pepper powder
* Oyster sauce: 1 tablespoon
* Fivespice powder: 1/8 teaspoon
* White pepper powder: 1/8 teaspoon
* Ginger paste: 1/2 teaspoon
* Egg: 1

背景音乐Heartbreaking, Impromptu in blue, Impromptu in quarter
by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...
Source: http://incompetech.com/music/royalty...
Artist: http://incompetech.com/

韭菜馅饼, 韭菜盒子, 馅饼和面, 馅饼皮做法, 馅饼皮和面