Although the cake with leek stuffing is simple to make, the cake made by most people is not delicious. If the skin is too thick, the stuffing is not delicious and it is easy to get into the water. Let's hand over the appropriate leek cake practice today to ensure that the thin skin and big stuffing can't stop the delicious food.
If the stuffing cake is thin and crystal clear, kneading the dough is very important. This kind of dough should not be too hard. If it is too hard, it is not easy to roll it thin. The baked cake looks thick, but it should not be too thin. If it is too thin, it will peel off very easily in the case of wrapping, so this side should be slightly Microsoft.
It is planned to add a spoonful of salt to 300 grams of wheat flour to improve gluten, and then replace it with 180mL warm water and flour. Because different wheat flour has different water absorption capacity, it is necessary to add water gradually, stir the wheat flour when pouring it, then add 20 grams of vegetable oil and knead it into a smooth batter. The purpose of oil supply is to make flour more malleable and crisp.
Put the kneaded batter on the chopping board and knead it into strips, then batch 8 small steamed bread skins with uniform size. All the surfaces of steamed bread skins are brushed with oil to lock the moisture in the dough to make the noodles soft and malleable, and cover the fresh-keeping bag 1 hour.
Leek has a distinctive aroma, so when you use it to adjust the meat stuffing, you can't put too much seasoning, which will cover up the aroma of leek itself and make the stuffing taste bad. When mixing leek stuffing, don't focus on spices, spiced powder, onion and garlic, and light soy sauce, which will damage the fresh fragrance of leek and make the color of leek look worse and worse.
Wash leek and chop it, first add vegetable oil and stir it evenly, lock the water, then add soft chopped vermicelli, add fried raw eggs, add a spoonful of shrimp skin, use a little spicy fresh dew with appropriate oil, and do not add salt, because the shrimp skin and oil are salty, so the dumpling stuffing made is particularly fragrant.
Grease the chopping board, then put the bun skin on it and gently press it into a circle by hand. Because this noodle is soft and practical, press the skin as thin as possible, then add the stuffing and wrap it up gradually. Then gently press it into a cake shape, and the reinforced finished product looks completely transparent, indicating that there is no problem.
Pour an appropriate amount of cooking oil into the pot, preferably to make a cake with cooking oil. Because the cakes baked with it are so golden in color and look beautiful, small and medium-sized fire cakes can be baked with golden sides and completely transparent colors.
This cake with leek stuffing is ready, the skin is crisp and thin, and the stuffing inside is delicious and palatable. The more you eat, the better it tastes. I'm sure the whole family will like it.