Dried Preserved Vegetable Pies: Softer and More Flavorful Than White Bread

Does anyone have ever eaten dried preserved vegetable pies? I've been wanting to eat dried preserved vegetable pies for a long time. Today I'm going to make them in the oven! The dried preserved vegetable pies sold outside are now priced at 5 yuan each. They are thin and delicious. If I make them myself, the cost is not a problem, I just want to make a few to eat!

The neighbor girl said that the dried preserved vegetable pie outside doesn't use dough starter. I want to make a softer and chewier pie, so I decided to use dough starter. This time I won't use a machine, I'll learn from netizens' methods. 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 vegetable pies, you must first prepare a bunch of dried preserved vegetables. My dried preserved vegetables are not bought, but made by my mom! I'll write about how to make preserved vegetables and dried preserved vegetable pies when I have free time. Today, let's talk about the recipe for dried preserved vegetable pie!

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

Procedure:

1. Netizens did comparative experiments and found that adding yeast powder beforehand and mixing it with milk is more effective than putting the yeast powder directly into dry flour for fermentation. Therefore, I'll put the yeast powder into the milk and stir it before adding the flour this time. The milk should be warm, but not too hot, otherwise it will kill the yeast.

2. Then add the flour directly, along with a little sugar and a gram of salt.

3. Stir into a flour paste.

4. Then knead into a dough ball. As long as it's formed, it doesn't matter if it's smooth or not. Cover it with plastic wrap and let it ferment for 1-2 hours. The room temperature is currently 15-17 degrees.

5. After fermenting, knead it again, and it will be easier to make it smooth. Then cover it again with plastic wrap and let it ferment twice. Still under room temperature.

6. While the dough is fermenting, prepare some dried preserved vegetables. Soak them in cold water. Don't soak them for too long, just let the dried preserved vegetables soften.

7. Heat up a frying pan, add a spoonful of white sugar, a little soy sauce, and a little chicken broth, and stir-fry until it becomes a pie filling. To make the pie more fragrant, add a little scallion, and sprinkle a little salt into the scallions.

8. The dough has fermented and doubled in volume.

9. Take out the dough and roll it into a long strip, and divide it into 8 pieces.

10. Take a small dough piece, press it into a long strip, sprinkle scallions, and add a little dried preserved vegetables on top.

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

12. Wrap the dried preserved vegetables 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 vegetables, let the dough ferment for 10 minutes, then take it out, sprinkle black sesame seeds on both sides, and then gently roll it into a thin pie shape.

14. Preheat the oven, spread baking paper on the baking sheet, to make the baking paper and baking sheet fit better, sprinkle a little water on the baking sheet, so that the baking paper can stick.

15. I sprinkled a little water on the pie crust, which prevents it from drying out.

16. First batch, the oven temperature is set to 180 degrees, and the baking time is 20 minutes. The pie 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 pie looks better after baking.

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

19. Tear open one and let's take a look. The pie crust is soft and fluffy, and the dried preserved vegetables are distributed evenly. It's savory and delicious!

If I had any regrets, it's that when making the dried preserved vegetable filling, I could add some meat cubes or meat mince. Without meat mince, adding some pork fat scraps would also be fragrant! Next time I'll try it with meat mince!

I'm a foodie who loves to research recipes.