The leek pie is like this, the crust is as thin as paper, the filling does not produce water, and there is no need to knead the dough or roll the dough

Today I will share a method of leeks and egg cakes without kneading or rolling dough, The appearance of the dough is crispy, the inside is very soft, and the leek filling wrapped in it will not produce juice, full of vegetable fragrance, and it is very satisfying to take a bite!  

[Leek egg dough pie]

Ingredients for dough: 200 grams of plain flour, 160 grams of water, 3 grams of salt, 2 grams of yeast

Ingredients: 250 grams of leeks, three eggs, two millet peppers, a handful of shrimp skin, 3 grams of salt, one gram of pepper, 20 grams of cooked oil

[The steps are as follows]:

Step 1: Make the dough first, put the yeast in a small bowl and stir to dissolve the yeast to make yeast water, then pour the flour into another bowl, add salt, increase the gluten, and mix evenly

Step 2: Slowly pour the yeast water into the flour, stir well with chopsticks while pouring, until there is no dry powder, gluten, water content is relatively high, more sticky, cover the lid and ferment

Step 3: During the dough season, we will make the filling, beat the eggs into the bowl, beat them clockwise with chopsticks, put a little oil in the pot, the oil temperature is 5 to 6 hot, pour the beaten egg mixture into it, and use chopsticks to break it into small pieces while frying, turn off the heat and let it cool thoroughly

Step 4: The leeks should be washed in advance, then dried, cut into fine pieces and put in a bowl, add cooked oil, and stir well, so that when adding salt later, the leeks will not be juicy

Step 5: Pour in the eggs and shrimp skin that have cooled thoroughly, do you like to add a little spicy like Madoka? So I added some small chili flakes, if I don't like it, I didn't add ha, then add salt and pepper to taste, mix well, and the filling is done

Step 6: The dough has also risen, and now the temperature is 37 degrees, and it can be fermented to twice the size in about 15 minutes, and then stir and stir with chopsticks to exhaust

Step 7: Prepare a little oil, dip both hands with oil to prevent sticking, pull a piece of noodles down, put it in the palm of your hand, press it flat, and put the filling

Step 8: Close it, put it directly in the pan, press it into a cake shape, no need to ferment it again, turn on the fire, and fry it on low heat until the bottom is set

Step 9: Use a spatula to push, and then turn it over one by one until it is golden brown on both sides, press the state of the cake body with a spatula that can rebound, and our small cakes are completed