Memorable Preserved Mustard Greens Pie: Simple Recipe for Soft and Fluffy Dough

Does anyone have ever eaten dried preserved mustard greens pie? I've been wanting to eat dried preserved mustard greens pie for a long time now! Today, I'm going to make it in the oven! The dried preserved mustard greens pie sold outside has already risen to 5 yuan a piece. It's thin and you don't even need a whole piece to finish eating. I'll do it myself, the cost isn't a problem, I just want to make a few and eat them!

My neighbor girl said that the pie outside doesn't use starter dough. I want to make it (xuan ran - soft and fluffy) and good for chewing. Therefore, I decided to use starter dough. This time, I won't use a machine, I'll learn from netizens. As long as you use the right method and give the dough enough time, it will absorb water, form gluten, and ferment well.

Of course, to make dried preserved mustard greens pie, you must first prepare a bunch of dried preserved mustard greens. My dried preserved mustard greens aren't bought, my mom made them! I'll write about how to make preserved mustard greens and dried preserved mustard greens later. Today, let's talk about the method of making dried preserved mustard greens pie first!

Ingredients:Milk 180g, high-gluten flour 300g, sugar 5g, salt 1g, yeast powder 3.5-4g, dried preserved mustard greens, scallions, soy sauce, chicken broth a little bit, black sesame seeds a little bit.

Method:

1. Netizens did comparative experiments, saying that if you put the yeast powder in milk first, it's better than putting the yeast powder directly in the dry flour to ferment. Therefore, I'll put the yeast powder into the milk first and stir it in. Best to use warm milk, but not too hot, otherwise it will kill the yeast cells.

2. Then pour in the flour directly, while adding a spoonful of sugar, and a gram of salt.

3. Then stir into a flour paste with chopsticks.

4. Then knead into a dough ball, as long as it's formed, it doesn't need to be smooth or not smooth. Cover it with plastic wrap and let it rest for 1-2 hours at a suitable temperature. The current room temperature is 15-17 degrees Celsius.

5. After resting, knead it again, and it will be much easier to make it smooth. Then cover it again with plastic wrap and let it ferment twice.

6. While the dough is fermenting, soak the dried preserved mustard greens. Soak it in cold water, and don't soak it for too long, just so that the dried preserved mustard greens become soft.

7. Then heat up a pot, after the oil is hot, take out the soaked dried preserved mustard greens and stir-fry, then add a spoonful of white sugar, a little soy sauce, and a little chicken broth, stir-fry and then set aside, and chop scallions to add a little salt to increase the saltiness.

8. The dough has fermented twice and the volume has expanded one and a half times.

9. Then take out the dough and roll it into a long strip and divide it into 8 equal parts.

10. Take a small dough piece, flatten it and roll it into a long strip, sprinkle with scallions, and then insert a little dried preserved mustard greens in the middle.

11. First fold it into a triangle, then turn it over, then fold it again, and then roll it up. Finally, shape it into a round ball.

12. Wrap the dried preserved mustard greens into the dough, cover it with plastic wrap to prevent it from drying out. This also helps it ferment again.

13. After all the dough is wrapped in dried preserved mustard greens, let the dough rest for ten minutes, then take it out, sprinkle some black sesame seeds on the surface, then gently roll it into a thin pie shape.

14. The oven can be preheated, on the baking sheet, spread a little baking paper, to make the baking paper and baking sheet fit better, sprinkle some water on the baking sheet, so that the baking paper is attached. Put the pie crust on it.

15. I sprinkled a little water on the pie crust, so it won't be too dry when baked.

16. First batch, the oven temperature is set to 180 degrees, and the baking time is 20 minutes. The color is not very dark after baking.

17. Second batch, I increased the temperature to 200 degrees, and the baking time is still 20 minutes. This batch of baking makes the color look better.

18. After baking, you can take it out, plate it, and let it cool down before eating!

19. Cut it open to see, the pie crust is soft and fluffy, the dried preserved mustard greens are distributed in it, and the flavor is just right.

To say what regrets there are, is that when frying dried preserved mustard greens, I can add more meat cubes or meat crumbs. Without meat cubes, adding pig fat scraps will be even more fragrant! Next time I'll try it with meat cubes!

I am a foodie who loves to research cuisine (La Yan La Yu - Spicy and Bold) (Si Xiang Jia - Homesick) (Guanzhu wo de hao - Follow my account)Let's research more delicious food together! Thank you for liking and commenting.