Can lazy leek cakes really be rolled without kneading dough? How is the dough and how it comes out?

Can lazy leek cakes really be rolled without kneading dough? How is the dough and how it comes out? The practice of lazy leek cakes, no kneading dough or rolling dough, thin skin and filling, can be done in ten minutes, which is more fragrant than eating meat.

The dough is still chewy, the more you chew, the more fragrant it becomes, and the leek filling is also very tender and juicy. The main thing is that the way is very simple, it only takes ten minutes to get it, and it is best for breakfast.

Ingredients: 1 handful of leeks, 3 raw eggs, appropriate dumpling skin, 1 handful of dried shrimp skin, 1 spoonful of oil, a small amount of Sichuan pepper noodles, appropriate amount of salt, appropriate vegetable oil.

Preparation of leek cakes: Prepare all the ingredients and clean up the leeks. Take a bowl, beat the eggs into a plate, pour in a small amount of salt, and use chopsticks to stir the eggs well and set aside.

Get up from a pot, put an appropriate amount of vegetable oil in it, pour the egg liquid into the pot after the oil is boiled, mix it continuously with chopsticks, scramble the eggs into broken eggs, and then put them out to cool and reserve. The cleaned leeks have been dried in water, and now the leeks are cut into leek flowers and put in pots. Leeks cut into small pieces tend to get water, so we put in an appropriate amount of vegetable oil first and mix them right away, which will better lock in the leek moisture.

Then pour the scrambled eggs into the leeks, then pour in 1 handful of dried shrimp skin, 1 spoonful of oil, a small amount of peppercorn noodles, a small amount of salt, mix well with chopsticks again, and set aside for emergency.

Take out the dumpling skin, fold the 5 dumpling skins, and use the handle to stretch the dumpling wrappers to double the size of the original. Take an appropriate amount of leek filling and put it into the dumpling wrapper, wrap him according to your liking, and press lightly to level it. Preheat the electric baking pan, brush with a layer of vegetable oil, and put the processed leek cake into it.

If you are afraid that the dumpling skin will stick together, you can also apply a small amount of vegetable oil or wheat flour to the dumpling skin to prevent sticking. Slowly sear the leek cake until one side is set, then turn the leek cake over and cook it again. Because the crust made of this dumpling crust is very thin, so don't put it in the pan at a high temperature, it will easily burn.

Turn the leek cake over repeatedly until it is golden brown on both sides, and then it is ready to cook. Prepare a plate ahead of time and serve out the crispy leek cakes. The thin skin is filled with large filling, and the leek egg filling is special and juicy.

When served, whether it is served with milk, bean paddles, or boiled millet soup, it is very good.

Yes, this kind of leek cake may taste better when you do this, and it will look particularly soft and delicious when kneading the dough with this.

During the production process, you can choose to roll out the lazy leek cake with a dumpling skin brush and oil, and then wrap it with leek egg filling. Put it in a frying pan and fry it.

The pie that does not knead the dough and does not roll the dough is not gluten, and adding an appropriate amount of salt and sugar when mixing the dough is conducive to the fermentation of flour, and the cake that comes out of this way is relatively loose and layered.

The dough and dough process of leek cake is as follows:

So how do I make the leek cake I made today so thin, soft and delicious? As long as you master the method, you can make delicious pies. Let's share it with you.

Step 1<>

Add 250 grams of plain flour and 160 grams of water and 2 grams of salt, make a dough, and let it wake up. Rest for 15-20 minutes, more than half an hour in winter.

Step 2<>

Knead the awakened dough into an even number of dough and knead it into a round ball.

Step 3<>

Chop the leeks and put them in a large bowl, add a little cooking oil and stir well with chopsticks in one direction, so that the leeks are wrapped in a layer of oil film, put a little refined salt, and stir the chicken essence well (you can skip it if you don't eat chicken essence).

Step 4<>

Roll out the dough into thin, evenly sized pancakes! Next Brush the pan with oil, put the pancakes in the pan and lay out! Take another dough and roll it into a pancake, spread the cake in the pan evenly with a layer of leek filling, add an appropriate amount of refined salt to the egg, stir it up, and pour the egg liquid on the leek filling!

Step 5<>

Cover the second pancake you just rolled out over the leek filling.

Step 6<>

**Pancakes! On medium-low heat, first buckle the lid and simmer for about three minutes, brush a layer of oil on the bottom setting, and continue to burn!

<> spring flowers bloom, everything recovers, and it is a good time to eat leeks all year round, although leeks are available all year round, but only spring leeks are the most deliciousThe ancients said: "Early spring early leek, late autumn late woon". Some people also call leeks "the first freshness of spring".

As a northerner, the frequency of eating leeks may be very high, because fried leeks are the most suitable for mixing noodles, a bowl of oily noodles, with some leeks, it is simply more enjoyable than big fish and meat. Of course, in addition to stir-frying and eating, buns and vegetable boxes made of leeks are also quite popular.

Usually we make leek boxes, we need to mix the dough, knead the dough, roll the dough, wrap the stuffing, etc., these complex processes, for many office workers, the time is too late, and the leek box made is not necessarily delicious.

So today I will share with you a super simple leek box, which can be said to be the gospel of lazy people, because it does not need to knead the dough, roll the dough, which is very time-saving, and the most important thing is that the leek box made is particularly soft, and the thin skin and large filling are very satisfying.

【Lazy leek box】

Main ingredients: 300 grams of flour, 4 eggs, a handful of leeks, appropriate amount of shrimp skin

In the first step, pour 300 grams of flour into the basin, add a spoonful of refined salt, pour a small amount of water in batches, stir into a batter, and stir until it is slightly thicker than yogurt.

Step 2: Crack 3 eggs into the batter, continue to stir well, stir well and set aside for a while.

In the third step, a handful of leeks are washed and chopped into pieces, put them in a basin, add cooking oil, stir evenly to lock in the water, put a handful of shrimp skin, a small spoon of salt, a small spoon of five-spice powder, and beat an egg to stir the seasoning and leeks evenly.

<> the fourth step, the static batter is stirred, and it can be baked, brush the electric baking pan with a thin layer of oil, scoop in about one and a half spoonfuls of batter, turn the pot, and spread the batter into a circle.

The fifth step, after the surface is solidified, put in the leeks, pour some batter on the side close to the leeks, then fold the other side in half, press the sides and stick them together, and then brush some oil on the cake, turn it over and continue to burn it over low heat, this cake is very soft, and the cake is relatively large, so pay attention when turning it over, don't break it.

<> the sixth step, sear until golden brown on both sides.

Tips: The amount of batter scooped into the pot depends on the size of your own pot, and it should not be too thick, so it will not taste good. In addition, leeks are easy to get out of the water, so adjust the filling when the cake is about to be baked.

Make the most beautiful dishes with the simplest ingredients and make a meal for your family.

In my hometown, there is a noodle method that is not made, and it is particularly delicious. First mix the dough and set aside, then chop the washed leeks, put some chopped green onions, drizzle with sesame oil and salt, stir and set aside. Then roll out the dough with a rolling pin into a large dough, and spread the mixed leek filling evenly on top of the large dough.

Then roll it up, roll it into a long strip like a towel roll, cut it into pieces with a knife, and steam it in a pot.

First of all, prepare 250 grams of flour (low-gluten noodles and high-gluten noodles are OK) plus 2 grams of salt, this salt according to your own taste plus 250 grams of warm water, the ratio of water and flour is 1:1, you can remember this ratio, I am the amount of 2 people, if your family is more, add flour according to this ratio and stir evenly, wake up for 20 minutes, the vegetable filling is adjusted according to your own taste, I am leeks three fresh, add eggs, pork belly, tofu block panel put more dry flour, this is auxiliary, be sure to put more Oh, Avoid sticking to the board, roll the dough into long strips, divide it into 4 equal parts, each dough is rolled up to the smooth surface, you can pat it into a skin, you can put a lot of vegetables, because the noodles are very soft, the plasticity is high, put 4 spoons of vegetable filling and wrap buns together, because the noodles are soft, so you should put it in time in the pot, the electric baking pan is oiled on the front and back, put the leek cake in, flatten, flattened the skin is very thin, very thin, fry until 2 sides are golden brown, you can get out of the pot, it looks fragrant, have you learned?

Prepare a large bowl, add two eggs to the dry flour, chop the leeks, pour into the bowl and add the seasoning. Stir into a paste with an appropriate amount of water. The electric baking pan should be oiled, poured into the electric baking pan and flattened, and when it is cooked, it will be a leek cake.

Don't think that this lazy leek cake tastes bad, its taste is no worse than kneading the dough yourself. The dough is still strong, the more you chew, the more fragrant it becomes, and the leek filling you have is also particularly tender and juicy. The most important thing is that the method is very simple, it only takes ten minutes to get it, and it is the most suitable for breakfast.

So today I will share with you the practice of this lazy leek cake, learn this method, you don't have to go out to buy breakfast again, make it yourself, it is cleaner and more hygienic, and the taste is not worse than the outside. Friends who like to eat leek cakes should quickly collect it, it only takes ten minutes to get the family's breakfast in the morning, and it will not delay the work time at all.

Leek cake] 1, ingredients: 1 handful of leeks, 3 eggs, appropriate amount of dumpling skin, 1 handful of shrimp skin, 1 spoon of oyster sauce, a little peppercorn powder, a little salt, an appropriate amount of cooking oil.

Second, the practice of leek cake:

1.Prepare all the ingredients and wash the leeks. Take a bowl, crack the eggs into the bowl, add a pinch of salt, and use chopsticks to stir the eggs and set aside.

Take a pot, put an appropriate amount of cooking oil in it, pour the egg liquid into the pot after the oil is hot, stir it with chopsticks, scramble the eggs into broken eggs, and then put it out to cool for later use.

2.The cleaned leeks have dried in water, now come and cut the leeks into leek flowers and put them in pots. Cut leeks tend to get watery, so we put in an appropriate amount of cooking oil first and stir them immediately to better lock in the moisture of the leeks.

Then pour the scrambled eggs into the leeks, then add 1 handful of shrimp skin, 1 tablespoon of oyster sauce, a little peppercorn powder, a little salt, continue to stir well with chopsticks, and set aside for later use.

4.Slowly sear the leek cake over low heat, until one side is set, then turn the leek cake over and continue to burn. Because the crust made of this dumpling crust is particularly thin, don't put it in the pan at high temperature, it will easily paste off.

Turn the leek cake over and over again until it is golden brown on both sides, and it is ready to come out of the pan.

5.Prepare a plate and serve out the baked leek cakes. The thin skin and large filling, and the leek egg filling, taste particularly delicious and juicy. When served on the table, whether it is served with milk, soy milk, or boiled millet porridge, it is very good.

Tips:

Today we chop the leeks, put them in the flour and add an appropriate amount of water to make a paste, and then boil the oil, after the oil is hot, put the batter into the pot, spread it into a cake shape, and burn it until it is golden brown on both sides.

The laziest way to make leek cake is to blanch the dough with boiling water, then stir evenly, stir into a softer dough, press it into a round cake by hand, then add the filling, wrap it, and then press it into a round cake, and fry it directly in a frying pan.

First of all, we chop the leeks, put in an appropriate amount of flour, add a little pepper, salt, add an appropriate amount of water and stir into a paste, then heat the oil, after the oil is hot, put the batter into it, spread it into a cake shape and burn it until both sides are golden brown.

If you don't roll out the dough or knead the dough, just use the kind of finger cake we usually eat, adjust an inner line leek and chop it, add scrambled eggs, add a little salt chicken essence, light soy sauce oyster sauce, and then stir well with eye cooking oil. Take out the finger cake to wrap the filling, then press it into a cake shape and fry it in the pan until golden brown on both sides.

First of all, we put the chopped leeks and eggs into a basin, add an appropriate amount of cooking oil, salt, thirteen spices, stir well, and then wrap it into the shape of a pie, heat the oil, heat the oil, put the pie and fry until it is golden and bulging on both sides.

After cutting the leeks, add flour, a little salt, mix with water, stir with chopsticks to form a batter, pour a little oil into the pot, add a spoonful of leek batter and fry over low heat until golden brown on both sides.