material

Ingredients: 350 grams of low-gluten flour, 200 grams of water at about 80 degrees.

Accessories: two eggs, 25 grams of shrimp skin and 250 grams of leek.

Seasoning: salt 2g, oyster sauce 10g, sesame oil 15g.

working methods

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2. After the eggs are completely cool, cut the leeks into pieces and put them in the pot to mix well with the eggs. Add salt, oyster sauce and sesame oil.

3. The dough is also wet at this time. Cut the dough in half, knead it into strips, and then cut it into five parts.

4. Roll into a large piece with a thick middle and a thin periphery.

5. Put the leek egg stuffing in the dough and wrap it like a steamed stuffed bun.

6. Cover the bag with a damp cloth and stew for two minutes.

7. Then flatten it slowly by hand, flatten it slightly with a rolling pin and bake it in a pancake pot.