I'm from Shandong, and the local people especially like to eat leek boxes and often cook them. The leek box with thin skin and big stuffing always makes people eat enough. The crust of a delicious leek box cake must be soft and not hard enough to dry. The form of kneading dough is very important, and it is very important for the dough to be soft and delicious. Many people make leek boxes, which are very dry and unpalatable, because the way of kneading dough is wrong.
Then let's take a look at the correct method of leek box. According to the following small series, the leek box is soft and delicious, and it is not hard when it is cold. Let's look at the correct method. The method of making leek boxes and kneading dough is the key. In this way, the skin is particularly soft and not hard enough when it is cold.
Add 3g of edible salt to 300g of wheat flour to improve gluten, then pour in 100g of boiling water to burn noodles in batches, then pour in 80g of cold water to knead the noodles, stir them into flour wadding, then start to synthesize the batter, cover it, and knead it again for about 10 minutes. Knead it, cover it, and wake it for 20min minutes.
Knock out three eggs in the bowl and break them. Pour the cold oil into the egg liquid in the hot pot, solidify and slip away quickly. Stir-fry them and let them cool. Select, clean and chop amaranth, put it in a bowl, add proper amount of edible oil and stir to avoid amaranth oil, then add chilled eggs, pour shrimp skin, add proper amount of edible salt and oil to eat, and other seasonings are not needed. After mixing, their stuffing is ready.
When you wake up, you don't have to knead the dough on the slate, immediately knead it into strips, divide it into small powders, cover it to avoid drying, knead each powder into a round flat shape, roll it into a circular dough, wrap it with a proper amount of stuffing, fold it up, press the edge tightly, and then push it up with your thumb to make lace patterns, which are made one by one.
Preheat the electric baking pan, add the dough, cover and stew for a while, brush with a layer of oil, turn it over, cover and stew for a while, turn it over twice, and bake until both sides are golden. You can smell the aroma of amaranth, which proves that it is ripe. You can eat it when you take it out.
The leek box dough should be kneaded into semi-scalded noodles, half with boiling water and half with cold water. The skin of the leek box cake made in this way is very soft, and it is not hard enough when it is cooled.