[thin-skinned stuffing leek box | hair version of the practice step diagram, thin-skinned stuffing leek box | hair version of how to cook]

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Thin skin stuffing leek box | hair version

The noodle is easy to digest, the taste is softer, and it will not harden for a long time! The noodle version can also make leek boxes with thin skin and more stuffing! The amount in the recipe is just 12 leek boxes, vegetables and noodles can be used up at once!

Food Ingredients

Leek 500g

Fans 1.

sesame oil 15g

Salt 10 grams

Chicken essence 2g

Thirteen incense 2g

Dough

Flour 400g

Yeast 3 grams

Water 220g

Step

Melt the yeast with a portion of warm water, add to the flour, add the remaining water, knead into a smooth dough room temperature and ferment to twice the size

Leek clean chopped

vermicelli bubble soft chopped

Add 10g salt, 2g chicken essence, 15g sesame oil and 2g thirteen spice to the dish!
The sesame oil must be added, otherwise the leek will come out of the water when it meets salt, and the sesame oil will not be added.

Stir evenly

The fermented dough is divided into a 50g dose

Oil the chopping board, roll out the dough, be sure to oil!
Oil can make the dough softer and more malleable, so that the dough is easy to roll and pack.

Add 50g of filling to the dough! That's all. Oh, wrap it up like buns.

Press it flat with your hand and press it into a round cake of about 12cm,

Add rapeseed oil to the pot and wipe the bottom of the pot evenly. Add some oil after each wave of baking!

Blow the heat and adjust the heat. Put the dough cake into the lid and bake it. After 2 minutes, open the lid and brush a thin layer of oil on the top of the pie with an oil brush.