How to make pie dough soft? How to make pie dough?

Pies are one of the most popular delicacies. So how do you make the dough for pie so that it is soft? How do you make the dough for pie? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. How to make pie dough soft?

2. How to make pie with dough

3. Tips on how to make the pie dough soft

How to make pie dough soft?

To make the dough for pies, you need warm water, slightly hot but not very hot water, so that the dough will be very soft. Add water to the flour in proportion, stir it with chopsticks until it becomes floc-like and then start kneading the dough. After kneading it into a ball, put it in a bowl and cover it with plastic wrap to let the dough rise. After the dough has risen, continue kneading it to expel the air.

Boiled noodles are made by kneading the noodles with boiling water, stirring them while pouring boiling water, waiting for them to cool down slightly and then blending into a clumping mass, which can then be made into various foods.

Unleavened noodles are noodles that are mixed with cold water and reused. This type of noodles is more resistant to cooking and has a chewy and strong taste.

Letting the dough rest refers to adding yeast into the batter, allowing the yeast to multiply and expand, thereby promoting the expansion of the batter and making the pastries softer.

How to make pie

There are many ways to make dough for pies, depending on the type of pie. The most common methods are leavened dough or semi-leavened dough. It is recommended to use warm water to knead the dry flour into a dough. Using cold or hot water will easily affect the dough's shape to varying degrees. After kneading the dough, wait for the dough to ferment. Generally, dough that has been fermented for about 2 to 4 hours is more suitable for making pies. The specific time can be adjusted according to personal preference.

There are many ways to make pies, including soft dough, leavened dough, semi-lean dough, semi-boiled dough, etc. Among them, pies made with leavened dough and semi-lean dough usually have thicker crusts and more fillings, and are chewier. Pies made with soft dough and semi-boiled dough usually have thinner crusts and less fillings, and taste more refreshing.

When making pies with leavened dough, it is recommended to add some baking soda. After the baking soda is blended into the leavened dough, the dough will generally be easier to knead evenly, making it easier to add meat filling during subsequent production.

Tips on how to make the pie dough soft

When making pie dough, you should pay attention to the temperature of the water, add yeast powder, and master the fermentation time. Only then will the pie be softer. The water used for kneading the dough should be warm water at about 45° to better control the hardness of the dough. Adding baking powder to the dough can make the pie softer and fluffier and control the fermentation time.

It is best to use warm water to make the dough for pies. It can be slightly hot, about 45°, so that you can better control the softness and hardness of the pies, and the dough will take a shorter time to rest. It is best to use warm water when kneading the dough for foods such as pies, so that the dough is soft and the skin is thin. It is difficult to control the softness and hardness of the dough with cold or hot water.

Leavened dough refers to adding a certain amount of yeast powder to the dough. Under suitable temperature and humidity conditions, the yeast reproduces and produces gas, making the dough swell and soften. The leavened dough makes the pie softer and fluffier, which is suitable for people with poor digestive function, the elderly and children. The nutritional value of leavened dough is high, so it is called an inexhaustible source of nutrition.

When making pies, the dough is fermented. Generally, after adding baking powder, the dough can be left to rest for 20 minutes to make it soft, which is half the normal fermentation time. This kind of dough can be directly called semi-fermented dough. The pies made with this semi-fermented dough are easy to become fluffy when heated and have a soft texture.