How to make the dough of pie soft?

1 first of all, the dough, the pie wants to be soft and delicious, and the amount of water is the most critical when kneading the dough. Add 2g salt to 300g ordinary flour to increase gluten, then add170ml warm water of about 40 degrees in several times, stir into flocculent, and knead into smooth and soft dough without adding dry flour. If it doesn't smooth at first, you can rub it for 5 minutes.

2. After kneading, knead into strips and cut into 8 doses. Rub each dose evenly, knead it into strips, apply a layer of cooking oil, put it on a plate, cover it with plastic wrap, and simmer for 40 minutes. Only when the noodles are in place can they be more flexible and easier to operate.

3. Grease the chopping board, take the baked dough and gently press it with your hands. The baked dough is very elastic and will open when pressed. Put stuffing in the middle.

4. Knead both sides to the middle and wrap the stuffing. Then pinch both ends and gently stretch, so that the skin will be thinner. Roll it tightly from one side, so that the layering will be rich. Roll it all out, cover it with plastic wrap and relax for 5 minutes. The crust baked in this way is crisp, the inner crust is soft and strong, as thin as cicada wings, and the layers are very rich.