Correct method of filling cake with leek and egg
Ingredients: 500g leek, 3-4 eggs, 4-5g salt, 3 tablespoons cooking oil, a little sesame oil, 400g common flour, boiled water110g clean water110g.
Specific practices:
1, take ordinary flour and prepare boiled water and clean water. Draw a line in the middle of the flour with chopsticks, pour half of it into boiling water, and stir it into a flocculent surface while pouring it into the water.
2. The other half of the flour is drenched with clear water. Similarly, while stirring by the water, 220 grams of water goes down, and basically no dry noodles can be seen. According to the absorbability of flour, the water consumption can be adjusted appropriately, and the increase or decrease of10g.
3, and then start, all the flour wadding into a smooth dough. Why is it smoother rather than smoother? Because it is difficult to knead the hot dough until it is smooth. If it is all-hot noodles, it can be said that it is basically unnecessary to knead, but half of our dough is made of water, so we should knead the noodles here, but it will not be particularly smooth. Then cover and let the dough relax for more than 20 minutes.
4. Wash and drain the leek, and drain the water as much as possible. This is the first step to prevent the leek from coming out of soup.
5. Break up the eggs, pour them into the oil pan, immediately stir-fry them into small pieces with chopsticks, turn off the fire and let them cool. Eggs should be stuffed with leeks, and the fried eggs must be cooled, otherwise the leeks will be cooked, which will affect the flavor and make soup.
6. Chop the leek into pieces, put it in a big bowl with stuffing, then add the cooled eggs, pour in the sesame oil, mix well first, and don't put salt here.
7. After the dough is relaxed, take it to the chopping board, knead it a few times, and divide it into small noodles.
8. Roll out the dough, the edge should be thin and the middle should be slightly thick, then put a proper amount of salt in the leek egg stuffing, mix well, then add a lot of leek egg stuffing, then wrap it like a steamed stuffed bun, and pinch it.
9. Close the mouth downwards and gently roll it open (both sides should be rolled, so that the thickness of the dough is even), or press it flat directly by hand. My pan can bake four cakes at a time, so I made four first.
10. Brush the pan with oil, put the stuffing cake in, and stir-fry the cake over medium and small fire. The skin is semi-scalded, and the stuffing is both vegetarian and raw, so this stuffing cake is particularly easy to bake.
1 1, you can brush some oil before turning it over, and bake the cake until both sides are golden, then you can go out. I cooked one pot and then made another. In more than half an hour, I made four pots.
12, this cake is not only soft, but also tender in taste. Soft can bend the waist and tender can pinch the feeling of water. The skin can be as thin as you want. Personally, it's better to have a slightly thicker skin. If you want to make the skin as thin as paper, just roll it a few times. People who have eaten my stuffing cakes say that this craft can open a breakfast shop, and even my mother who has been cooking for decades is full of praise. With a bowl of porridge, you don't have to prepare any dishes, and the breakfast will be alive, nutritious and delicious.
Into a poem have something to say:
1, in pasta, there are various methods of kneading dough, and semi-scalded noodles are suitable for leek and egg stuffing cakes, and small and medium-sized pancakes should be used in the whole process.
2. When the stuffing is mixed, oil should be sprinkled first, and salt should be added before filling, which can effectively prevent leeks from coming out of soup until the last cake is made.
3. Stuffed cakes that can't be eaten at one time should be put into food bags, tied with the mouth of the bags, and stored in the refrigerator to prevent the skin from drying.