How to make soft lamb thin-crust pie

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  1.Add appropriate amount of cold water to the flour

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  2.Stir until soft dough is formed

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  3.Bread Sprinkle dry flour and gently organize it into long strips with your hands

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  4.Cut into small pieces with a knife , flatten and press it with your hands.Do not roll it with a rolling pin.The dough is patted with your hands.At this time, you must pat some dry flour on your hands to prevent it from sticking.

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  5. Get some dry flour on your hands and take the patted skin of the dough into your hands to make the stuffing.The amount of stuffing must be large and the level There should be at least one third more filling than the bun filling.At this time, the dough is soft and sticky, so your hands must be fast.When pinching the pleats, dip your right hand into some flour at any time

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  6. Wrap all the ingredients at once and sprinkle some flour on the panel to prevent sticking.Take out a bun and flatten it with your hands first.Be sure to control the strength., and then use a rolling pin to roll it out evenly and thin

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  7.Add appropriate amount of oil to the pot Put in the dough

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  8. Control the heat and stir gently, about three times per pie.It will be cooked in about minutes,

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  9.I have eaten too many thin crusts and fillings

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  10. Is the skin very transparent and appetizing? This is the craftsmanship passed down by my mother, which is better than the ones on the market.All the pies served are delicious.The Jingdong meat pie and the Xianghe meat pie are not as thin as mine and don’t have as much filling as mine.They are very delicious!