How to make the leek pie fluffy and delicious

The final of the pork leek pie.

Main ingredients: 400 grams of flour, 275 ml of warm water, minced pork, leeks, cooking oil, light soy sauce, oyster sauce, sesame oil, homemade peppercorn powder, salt, minced ginger, appropriate amount of water (please match the seasoning according to your own population and preferences).

Production process: 1. Pour ordinary flour into the basin, put in 2 grams of salt, increase gluten, 275 ml of warm water at 40 degrees, stir with chopsticks while pouring, after forming a large dough, knead it into a soft dough, cover it with plastic wrap and let it rise for 10 minutes, and then knead it into a smooth dough.

2. Soak the leeks in light salt water, drain them after cleaning, and chop them for later use.

3. I use the pork stuffing left over from the wontons, and put cooking oil, sesame oil, oyster sauce, homemade peppercorn powder, minced ginger, light soy sauce, dark soy sauce, pepper and salt into the meat filling; Put the minced leeks into the minced meat, add a small amount of salt and stir well.

4. Take out the awakened dough from the basin, roll it into long strips, and cut it into dough of comparable size, each dough is about 55 grams, and press it flat; Then use a rolling pin to roll out a round dough that is thin on all sides and thick in the middle.

5. Put the stirred filling on the dough and wrap it in the same way as a bun.

6. Pull off the last gnocchi and pinch it tightly.

7. Use a rolling pin to gently press the cake into a cake shape.

8. After the electric baking pan is preheated, brush a thin layer of oil, put the cake embryo into the pot, cover the pot, and when you hear the chirp after 3 minutes, open the lid of the pot, brush the oil on it, turn it over and continue to burn for three minutes, and the time is up to get out of the pot. Follow the above method and continue to bake all the cake bases.

Ingredients for leek pie: 300 grams of all-purpose flour, 3 grams of salt, 220 grams of warm water, 300 grams of leeks, 2 eggs, appropriate amount of white vermicelli, appropriate amount of salt and pepper, 2 teaspoons of light soy sauce, 20 grams of corn oil

1. Pour the flour into the basin, add 3 grams of salt and mix evenly, then pour in 220 grams of warm water, stir with chopsticks while pouring, and stir until you can't see the dry powder. No need to knead it.

2. After the flour is stirred, pour in 20 grams of corn oil, seal the dough, each side of the dough should be drizzled with oil, then covered with plastic wrap, and let stand for 1 hour, so that the stretchability of the dough will be better, to ensure that the skin is thin, and it is not easy to break.

3. When the dough rests, we begin to adjust the filling, wash the leeks and drain the water, cut them into dices and put them in a bowl, add an appropriate amount of sesame oil, stir evenly, the leeks wrapped in sesame oil are not easy to come out of the water, and the taste is more fragrant.

4. Then pour an appropriate amount of oil into the pot, pour the beaten egg liquid into the pot, stir-fry over medium-low heat, and fry until the egg liquid is completely solidified, and then you can get out of the pot.

5. Then put the white vermicelli in a pot under cold water, boil over high heat, turn to medium heat, and cook for another two minutes to get out of the pot.

6. Pour the scrambled eggs and blanched vermicelli into the leek bowl, add an appropriate amount of salt, 2 teaspoons of light soy sauce, a little pepper and salt, stir and mix well. The vermicelli in this filling is indispensable, because adding vermicelli not only enhances the taste, but it also absorbs the excess water of the leeks themselves.

7. After the dough is settled, put it on the panel, smear the panel with an appropriate amount of oil in advance to prevent sticking, stretch the standing dough, and then divide it into several small doughs. Tips, don't knead the dough that has been placed to prevent the gluten pie from being soft.

8. Take a small dough, pull it directly by hand, pull it into a large sheet, and then put an appropriate amount of filling.

9. Pull the skin around the filling to the middle, and then close the mouth and pinch it tightly.

10. Then flip it over, with the closing point facing down, and then press it with your hand, and then tidy it up a little to make it rounder.

11. Pour an appropriate amount of oil into the pan, put the finished leek egg pie into the pot, when moving the pie, the action is gentle, because it is very soft and thin, fry it over medium-low heat after the pie is put into the pan, fry it until the bottom of the pie becomes hard, turn it over, because its filling is almost cooked, so it can be fried for about 4 minutes.

12. The leek pie is done without kneading or rolling, and the finished products are all thin and filling, which is really delicious.

13. What you make yourself is delicious, the filling is very rich, don't miss it if you love to eat, it's worth a try.

1.Wash the leeks and drain them, cut them into small pieces and put them in a bowl.

2.Beat the eggs, add a little cooking oil to the pan, pour in the egg mixture after heating, stir quickly with a spatula, and fry the eggs into pieces.

3.Pour the chopped eggs and shrimp skin powder into the leeks.

4.Add a small amount of oil and mix lightly, evenly, and add salt to taste before filling.

5.Scoop the flour into a large bowl.

6.Turn on the faucet with minimal water flow. Hold the bowl in your left hand and 4 chopsticks in your right hand, and stir while turning the bowl while receiving water. The flour will gradually develop gnocchi.

7.Do not stop stirring, and let the water flow to the place where there is dry flour. Until all the dry flour is moistened, including the bottom of the bowl, there is no more dry flour left.

Turn off the faucet. At this time, the ratio of flour to water is just right. Next, there is no need to add powder, no need to add water.

8.Start stirring the noodles with chopsticks. It can go in one direction.

It's okay to change directions halfway. If you feel a little tired of your hands, you can stir a few laps to take a break, and then stir a few times to take a break. At first, the dough was not smooth, but the more you stirred, the smoother it became, the gnocchi disappeared, and the dough became gluten.

Most of the flour stuck to the bowl is stuck by the dough. When the dough is smooth, very elastic and gluten-like, it is reconciled.

9.At this time, the dough can be picked out of the bowl whole, there is no residual surface in the bowl, and the softness of the dough is not a hard dough that can be shaped, but a soft dough that can be deformed and seems to have a flowing feeling.

10.Sprinkle some dry flour on the cutting board and use chopsticks to pick the dough onto the dry flour. Allow the whole dough to stick to the dry powder.

11.Cut into pieces. Press each dough from all sides to the middle, form a ball, and spread the dough into thin slices by hand.

12.Put on the stuffing with salt, it doesn't matter if you put more stuffing, pinch it up for a while, the skin is malleable, and it won't break.

13.Wrap it up like a bun.

14.Prepare a nonstick pan over medium heat and place the buns fold side down in the pan.

15.Gently press the pie with your fingers together to make it thinner and larger. Try to shoot evenly. Rest assured, the filling will not be exposed, because the skin is soft and elastic.

16.Feel that the crust is slightly cooked and set, turn it over, and continue to pat it flat if you can, or you can press it with the help of a silicone spatula and close the lid.

17.Turn it back and forth again, and the skin will gradually turn white.

18.When seven or eight are ripe, use a brush to brush a layer of oil on the cake. Turn over.

The other side is also brushed with a layer of oil and turned over. Change the fire, the crust on both sides becomes white, golden pockmarks appear, and the cake is bulging, the upper and lower crusts are separated, and the cake is cooked. If you don't want to eat the oily ones, you can dry them until the bread is golden brown and bulging.

19.No oil, dry burning.

20.Serving. This one is oil-free, crispy and soft, low in calories, with a tough and chewy skin.

Main ingredients: 100g flour, 50g leek, 10g fungus, 10g flour;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of soy sauce, appropriate amount of yeast, appropriate amount of five-spice powder, and appropriate amount of roasted leek cake.

Finely chop the leeks, fungus, powder skin soaked and chopped.

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Crack an egg into it.

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After the dough is opened, the dough is rolled out to the size of a palm.

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Add seasonings to the filling and stir well, then put it on top of the dough.

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Pinch it into a purse-like shape.

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Coat the inside of the electric baking pan with a layer of oil, heat the oil, and put in the cake.

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When one side is heated, flip to the other side so that the other side is heated.

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See, the delicious cake is ready, please click to enter **Description.

Tips: Salt at the end, leeks tend to come out of the water.

Step 1

To prepare the Pure Milk Pulled Toast Step 1

The flour is split in two. Half of the dough is mixed with boiling water, half is mixed with cold water, and the dough is flocculent, add a little cooking oil, and form a little thin dough. Cover and let rise for about 20 minutes.

Step 2space

To prepare plain milk shredded toast Step 1

Two eggs sautéed with salt.

Step 3space

To prepare plain milk shredded toast Step 1

Drain the leeks and cut them finely.

Step 4space

To prepare plain milk shredded toast Step 1

Add the eggs to the leeks, add an appropriate amount of sesame oil, pepper oil, five-spice powder, edible salt and set aside.

Step 5space

To prepare plain milk shredded toast Step 1

Grease your hands, remove the dough and divide it into small pieces. Apply some oil to each small agent and set aside to relax for a while (about 5 minutes).

Step 6space

To prepare plain milk shredded toast Step 1

Like a bun, close downwards. Then press into a pancake.

Step 7space

To prepare plain milk shredded toast Step 1

On low heat, use the remaining oil from the scrambled eggs and place the cakes in the pan. When you start to put it, you can use your hands to stretch the cake outwards and try to make it thinner. Once browned on one side, turn over and continue frying. Until the cake is bulging and golden brown on both sides, it is ready to be cooked.

The leek cake is fluffy and delicious, and the old man's favorite.

Leek pie】 Preparation ingredients take a place】 Flour, leeks, eggs, shrimp skin, chopped green onions, salt, chicken essence, monosodium glutamate, thirteen spices, soy sauce, cooking oil.

Production Steps] 1First of all, let's make the noodles first, the leek box made today needs to be harder, so it is good to use cold water and noodles when mixing noodles, and the noodles with cold water are a little harder, and the same needs to proofing the noodles with a good one, and cover the noodles with plastic wrap to speed up the proofing of the noodles.

2.The next step is to deal with leeks, choose tender leeks, wash them, there will be many water droplets on the washed leeks, so it is best to wash the leeks and put the leeks in a leaky basin, so that the water on the leeks will be controlled clean, and the leeks will not be filled with too much water after the drying, and the leeks that control the dry water will be cut into fine pieces.

3.Then beat two eggs and crack the eggs. Just put less salt in the eggs and not too much so that the eggs are not too bland.

4.Put some cooking oil in the pan and add the eggs when the oil is hot. Be careful not to scramble the eggs, keep stirring the Zhou Zheng mix at any time, put the scrambled eggs on the cutting board, chop them with a knife, and try to chop the eggs a little bit, because they should be wrapped in noodles, and a little crushing can make the filling a little more even.

5.Put the scrambled eggs in the leeks and disappear, put in the shrimp skin, put in the green onions, and then add salt, chicken essence, monosodium glutamate, and thirteen spices. Add a little soy sauce, stir well, and then add a little cooking oil, and then you can smell how fragrant the filling is.

6.Roll the proofed noodles into a long strip, and then tear the noodles into a small agent, the size of the small agent is suitable, not too big, not too small. Roll out the small agent with a rolling pin, make the dough thinner, the thinner dough is easy to cook, because the filling of the leek box is some easier to cook, the egg custard is fried before it is put in, and the leeks are cooked as long as they are baked for a while, so the dough is also rolled out a little thinner, easy to cook, so that the dough and the filling are cooked together.

7.Place the filling on top of the dough, fold the dough in half to form a large dumpling shape, and press the edges with your hands. Then use a knife to cut off the dough from the edges.

8.Put cooking oil in the electric baking pan, after the oil is hot, put the leek box on the electric baking pan, and bake both sides of the leek box until golden brown, and then you can eat. It tastes crispy and delicious, full of flavor, so try it if you like it!

Tips] 1The dough is a little harder, and it is not easy to break when rolling the dough, and the broken dough will flow out of the filling, which will not only affect the taste, but also affect the beauty of this leek box.

2.Be careful not to bake the leek box at any time when baking.

3.It's best to make the agent smaller, so that it will be more convenient to eat!

The soft and delicious leek pie is made as follows:Ingredients: 300g flour, 300g minced meat, 500g leeks, 2 eggs.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of sesame oil, appropriate amount of ginger, appropriate amount of chicken essence.

1. Prepare the ingredients to be used.

2. Add water to the flour little by little. Stir with chopsticks while pouring water, so that the flour can be evenly coated with water, and the powder is not visible, so that the soft dough is soft and hard.

3. Knead the dough by hand until it is smooth and non-sticky, then cover with plastic wrap and let it eat for more than 1 hour.

4. Crack the eggs in a bowl.

5. Add salt, soy sauce, chicken essence and sesame oil to the meat filling and stir well.

6. Add minced ginger and continue to beat until you reach the highest strength.

7. Heat oil in a pot, pour in the egg mixture, stir quickly with chopsticks until the egg liquid solidifies, and then pour out.

8. Pick and wash the leeks, drain and chop.

9. Add leeks to the beaten meat filling and stir well.

10. Add eggs and stir well to form a filling.

11. To make a good dough, take out a part of the dough, knead it into long strips, and cut it into evenly sized pieces.

12. Press the agent flat, roll out the cherry blossoms into round slices, and put the filling in the middle.

13. It's like a bun. Pinch the closure tightly, lift it up, lift it up, pinch it while touching the spine, pull the excess noodles down, and pinch the mouth tightly.

14. Finish all the cake blanks.

15. Brush the frying pan with oil, place the cake blank in the pan with the mouth side down, and gently flatten it with the back of your hand.

16. Xiaoyu Cong is burned until both sides are golden.

17. a finished product.