Chicken breast corn kernel dough pie|Super fluffy

The whole country has opened up the living materials , but it has robbed all of us, our family of three are all people who insist on not being vaccinated, and the outside are all small foreigners, at present, we are scarce yin, or honestly staying at home, the stupidest way to consider is not to go out, it is the safest consideration, there are online classes at home, take precautions, prepare to make some pies, cool them, vacuum and freeze them, just in case, once the adults are uncomfortable, the children can heat up and eat by themselves, so they take a nap and fall asleep, and start to make noodles and noodles at 16 o'clock in the afternoon. There are chicken breasts and vacuum-packed glutinous corn in the refrigerator at home, take it out and process it, then chop the filling, fry the filling, wrap the pies, pancakes, and make it at more than 18 o'clock !!in the evening.

Ingredients

Cakebase

All-purposeflour 1000 g

Warmwater 600 g

Yeast 6 g

Salt 4 g

Sugar 26 g

Filling

Chickenbreast 1 piece

Waxycorn 2 pieces

five-spicepowder 2 scoops

Greenonions 1/2 spp

Soysauce 2 scoops

Oystersauce 2 tablespoons

Sweetnoodlesauce 1~1.5 tablespoons

Sesameoil 3 tablespoons

Cooking Instructions

Put all the ingredients of the cake base into a bucket, [my cooking machine] stir into a flocculent shape and knead it into a smooth dough, and put it in a basin covered with plastic wrap to ferment until it is twice as large.
Peel the seeds of two waxy corns, remove the excess fat and fascia from a piece of chicken breast, then chop them, add shredded green onions, five-spice powder, and put them in a
meat grinder together.
Beat until the corn kernels are not intact and granular.
Put it in a wok, add cooking wine, soy sauce, oyster sauce and sweet noodle sauce and stir-fry.
The honeycomb shape of the hair is shown in the figure.
Pour cooking oil on the palm of your hand and wipe it evenly, and take out the finished dough with your hands (the purpose of applying oil to the palm of your hand is to make the dough not stick to your hands).
Divide into evenly sized pieces.
1000 grams of flour is divided into 24 doughs, kneaded separately and covered with plastic wrap.
~ Don't put it randomly, try to put it in order, and you can take it in order when you operate the dough later.
Take the first divided dough in order, flatten it and roll it out with an exhaust rolling pin.
Turn over and wrap the filling, I wrap it more, everyone wraps it as long as it doesn't leak the filling.
Wrap it up like a bun, tighten the mouth, mouth down, pat it flat, you can also use a rolling pin to gently roll it out, and then take the second divided dough operation, and so on, make one to cover with plastic wrap. When everything is done, start frying.
~It is also placed in the order of first serving.
Brush the oil in the pot and put the pie ~ It is also in accordance with the principle of first doing a good job in the pot, first put in the first one, I am branding four at a time, that is, putting the first four, brush a thin layer of oil on the surface, cover the pot with a small frying fragrance, open the lid and turn over, and fry it.
The fried pies are placed on a drying net, which is taken under the kitchen light.
After the baking, the shopkeeper and the little guy, one by one, have already eaten in the stomach, and the cold pies are bagged, vacuumed, and put in the refrigerator to freeze.