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パイ(ひき肉パイ)|Qiong Cookingさんのレシピ書き起こし

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再生回数
2.3億回
動画数
286本

材料

  • 中力粉 : 300g
  • 塩 : 3g
  • 水 : 190g
  • ひき肉 : 450g
  • (A)塩 : 3g
  • (A)ペッパーパウダー : 小さじ1/8
  • (A)醤油 : 15g
  • (A)オイスターソース : 8g
  • (A)生姜(みじん切り) : 5g
  • 青ネギ : 100g
  • 油 : 15g

所要時間

45分

手順

  1. 1) 生地を作る 00:13

    ボウルに中力粉、塩、水を入れ、混ぜる。
    手でしっかりと捏ね、蓋をして10分寝かせる。
    数回捏ねて、生地を滑らかにする。
    生地を丸めて、蓋をして30分寝かせる。

  2. 2) 具を作る 01:13

    ボウルにひき肉、(A)を入れ、よく混ぜる。
    小口切りにした青ネギ、油を入れ、よく混ぜる。

  3. 3) 成形する 02:08

    Sprinkle with flour (not listed), place 1, divide into 4 equal parts, and roll.
    Wrap the rest of the dough to keep it from drying out while you roll it out.
    Sprinkle the dough with flour (not listed) and flatten it into a round shape.
    Roll out thinly with a rolling pin and make cuts.
    Make 1/4 of the part you don't put on, and put 2 thinly and evenly on the remaining part.
    Fold inward from the part where 2 was not placed.
    Squeeze out the air and fold in 1/4.
    Remove the air, fold the rest inward, and remove the air.
    Turn over and pinch the edges tightly.
    Turn it over and lightly spread it with a noodle stick.

  4. 4) 焼く 04:36

    フライパンに油(分量外)を入れ、中火~弱火で加熱する。
    3を入れる。
    表面に油を塗る。
    蓋をして軽く焼き色が付いたら裏返す。
    蓋をして軽く焼き色が付くまで焼く。
    何度も裏返し、しっかり焼き色を付ける。
    お皿に盛って完成。

Point

・No yeast or oven is used, and it can be made only with a frying pan.
・When kneading the dough, knead well until the all-purpose flour is no longer powdery.
・Minced meat can be substituted with any kind of beef, pork, or chicken.
・It is best to roll out the pie crust as thinly as possible.
・When baking, oil is applied to the dough to prevent moisture from escaping.

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