The leek tofu dough pie has a noisy and soft skin, the filling is fresh and fragrant, and it is not hard when it is cold

Today's pie crust is doughy, and it won't be hard when it's cold; The filling is leeks, tofu, shrimp skin, vermicelli, this stuffing combination Ze Rui Ma is the first time to try, it is particularly delicious, and I liked it at one time~~

——Leek and tofu dough pie—— (3 servings)

【Ingredients】

Ingredients: 300 grams of flour, 250 grams of leeks, 200 grams of northern tofu

Accessories: 30 grams of shrimp skin, 1 handful of vermicelli

Seasoning: 1 teaspoon oyster sauce, 1 teaspoon light soy sauce, appropriate amount of salt, appropriate amount of cooking oil, a little five-spice powder, 3 grams of yeast powder

【Directions】

Step 1: Add 3 grams of yeast powder to 300 grams of flour, mix well, knead into a soft and smooth dough with warm water, cover with plastic wrap and let it rise in a warm place.

Step 2: Filling ingredients, wash and cut off the roots, northern tofu, longkou vermicelli, and shrimp skin

Step 3: Put oil in the pot, put in the vermicelli and fry it in batches until it is fluffy and take it out for later use. (It's good to fry the vermicelli in parts, no need to put more oil)

Step 4: Put the fried vermicelli on a cutting board and cut it into small pieces for later use. (Don't worry about the vermicelli will puncture the crust, the vermicelli will absorb the soup in the filling after mixing the filling, and it will become soft and will not puncture the crust)

Step 5: Cut the washed leeks and northern tofu into minced pieces.

Step 6: Put the chopped leeks, northern tofu, fried minced vermicelli and shrimp skin into a basin together, add oyster sauce, light soy sauce, cooking oil, salt, and five-spice powder (five-spice powder according to their own taste, many people think that the fragrance of the leek itself is enough, and they don't like to add five-spice powder, just feel free)

Step 7: Mix all ingredients into filling.

Step 8: Poke the proofed dough with your fingers, and ferment well without retraction.

Step 9: Knead the proofed dough again on the cutting board and exhaust it, knead it into long strips, and divide it into small pieces.

Step 10: Divide the small clips and roll them into a slightly thicker dough in the middle and thinner on the edges. (The dough is thinner, and the thin crust and big filling are more delicious)

Step 11: Take a portion of the rolled dough and add the mixed filling.

Step 12: Wrap and seal tightly like a bun.

Step 13: Brush the electric baking pan or frying pan with oil, put the wrapped pie on the pan with the seal facing down, and gently press it with your hand to press it flat. (This dough is very soft, you don't need a rolling pin, just press it with your hands)

Step 14: Fry until one side is set and discolored, stir-fry on both sides, fry until the pie is golden on both sides, and the pie can be bulging and light.

The finished pie has a soft skin and fragrant filling, and the skin is very soft and easy to digest. It's not hard when it's cold, and you can try it on weekends if you like it~~

Tips:

1. The vermicelli is more delicious when fried than soaked soft, and the soup will not come out of the filling when mixed with the filling. (The vermicelli is fried and swelled and then mixed with the filling, which can fully absorb the water in the filling, and is suitable for any filling that is easy to make soup)

2. How to judge whether the pie is cooked or not: the pie is golden on both sides, and the middle of the pie is bulging, and the hand shovel feels light, that is, it is cooked. (This method of judging is applicable to both meat and vegetarian filling)