Ingredients: flour, vegetable oil, leeks, shallots and eggs.

1. First prepare 200 grams of flour, blanch one-third of the flour with 40 ml of boiling water, and stir the remaining flour with 80 ml of clear water until there is no dry flour. Then knead the two kinds of flour together, so that the noodles are soft without losing strength. In addition, various snack merchants learn to open stores.

2. After kneading, sprinkle vegetable oil evenly on it. Vegetable oil can make cakes softer but not harder when they are cold. Knead for about 2 minutes, knead the dough evenly, cover the lid, and seal the dough for 15 minutes to relax the gluten, so that the dough will be softer and more malleable.

3. Baking time: prepare pastry, prepare 50 grams of flour, add 40 ml of vegetable oil into the pot, and take out the pot when the oil temperature rises to 70%. Pour the hot oil on the flour, stir it into thick pastry, and let it stand and cool for use. The dough can isolate the dough, which is the key to the delamination and bubbling of the dough.

4./kloc-After 0/5 minutes, we spread the bottom on the chopping board and take out the baked dough. Don't knead the dough directly into long strips, which will easily cause the dough to harden and destroy the ductility. Next, three or four doughs are flattened and rolled into a round dough.

5. Put a proper amount of cakes in the middle of the dough. Don't touch the edge of the cake. It's not easy to pinch the opening like a steamed stuffed bun. Excess dough is compacted to prevent air leakage. If it leaks, it won't bubble when cooking. Put the sealing face of the finished blank down on the chopping board, cover it with fine cloth and relax it for 5 minutes, which makes it easier to roll it open and not easy to break the skin.

6. In the noodle time, we prepare stuffing, prepare a few washed leeks, or change them into shallots or garlic sprouts, cut them into pieces and put them in a basin, beat in four eggs, add 2 grams of salt, and stir well for later use.

7. Take out the baked blank, press both sides, flatten the blank, and gently roll it into round pancakes in all directions, which makes it easier to roll the dough evenly and facilitate foaming and layering. Don't break the skin, or the cake won't bulge.

8. After the cake blank is finished, start baking. Turn the pan to low heat and brush the vegetable oil evenly. When the oil temperature is 50% hot, put the cake blank into the pot and bake for 30 seconds. After the edge of the cake changes color, spray a layer of vegetable oil on it to lock the moisture in the cake and make it softer inside.

9. Then turn the cake over. At this time, the cake is like an inflatable balloon. The bigger the drum, poke a hole in the crust, pour the egg liquid in, then turn the cake over and bake 1 min. After the egg liquid is completely solidified, turn it over. When the edge of the baked cake bulges again, it can be cooked.

10. Brush your favorite dipping sauce on the crust, wrap it with lettuce leaves, and sandwich it with ham or lunch meat. You can make cookies in advance, wrap them in plastic wrap and put them in the refrigerator.

Matters needing attention

1, cold water and hot water mixed dough, more suitable for making pies, soft without losing strength.

2. When wrapping the pastry, don't stick the pastry on the edge of the dough, so as not to pinch the edges together and cause air leakage.

3. When rolling the biscuit, it must be rolled lightly in all directions as far as possible, so as to roll the pastry evenly and facilitate layering. Don't roll up the broken skin, or the cake won't bulge.