Authentic pie and noodle method and water ratio

The ratio of flour to water of authentic pie is 1: 0.8, and the dough mixing method is as follows:

Materials/tools: flour, water, chopsticks, cooking oil, stuffing, rolling pin.

1. Put 500 grams of flour into a basin, add 400 ml of cold water three times, and stir the flour evenly with chopsticks while adding water. Don't stir with chopsticks when all the water is added. You can grab flour evenly from top to bottom by hand to form a thin and soft dough.

2. Brush the dough with a layer of cooking oil, cover it with plastic wrap, and then leave it for more than two hours.

3, wake up the pancake noodles, although it looks particularly soft, but it is elastic, grab a piece of dough with your hands, it can form a line, but it will not break, indicating that the pancake noodles are very successful.

4, you can put a layer of cooking oil on the panel, and take a noodle, and then put some cooking oil on your hand, put the noodle on your hand and flatten it, and fill it in the center of the noodle.

5. Fold the dough up and down by hand, and pinch the left and right sides of the dough to form a round cake blank.

6. Then roll it into pancake shape with a rolling pin and fry it in a pot.

7. Spread a layer of dry flour on the flour table first, then take a flour agent, roll it on the dry flour, cover it with flour, and then dip it in some flour.

8. Put the flour in the hand with flour, flatten the flour and pour it into the stuffing. After being folded in half, Sawaguchi forms a round cake blank, then gently rolls it into a pancake with a rolling pin and puts it in a pot for baking. An authentic pie is ready.