Cheese Pie

Overview

There was only half a bowl of mushroom and vermicelli minced meat stuffing left over from making the buns. I thought I couldn't make anything else, so I shaved a bowl of mozzarella, mixed it together, and made this cheese pie. I wrapped it the night before and put it in the refrigerator to ferment. It only took ten minutes to fry it in the morning. It's really a quick product, suitable for lazy people like me who have to go to work

Tags

• staple food
• home cooking
• cake
• all-purpose flour
• fillings
• mozzarella cheese
• oil
• yeast
• milk
• water

Ingredients

Steps

1. 1 Warm the milk to about 30-40 degrees, add the yeast and let it sit for 5 minutes. Add the flour and a little sugar and mix evenly. Then pour the milk yeast into the flour and form a ball, which is similar to the dough for making buns. Knead it smooth and set aside to rest

   

2. 2 Grate the mozzarella into thin strips and mix it evenly with the bun filling. I forgot to take a picture of this step. Let’s take a look at the stuffing I used to make the buns. This stuffing contains vermicelli, fried minced meat, shiitake mushrooms, thousands of skins, and chives

   

3. 3 Divide the dough into 30g pieces, roll it out into a dumpling-like shape with thick center and thin edges, add appropriate amount of fillings, wrap into small buns, wrap with plastic wrap and let ferment at room temperature for half an hour, then refrigerate overnight

   

4. 4 In the morning, put a little oil in the pan (just a little bit of oil is enough, so that the bottom of each cake is evenly coated with oil), put the pleated side of the buns down, press flat with the palm of your hand, and coat the bottom of the buns with oil. When the bottom of the buns is fried for a minute or two, pour half a bowl of water into the pot with a small bowl, cover and simmer for a few minutes. When there is no more water in the pot, uncover the lid, turn over and fry each bun until golden

   

5. 5 Here’s a cheese drawing