If you want to eat leek boxes, it is enough to learn this method, all of them have thin skin and large filling, and the filling is not exposed or the skin is broken

Today I bought a handful of leeks, and it only cost one dollar, plus some egg fungus, and made a leek box. The thin-skinned and stuffed ones are better than those with meat

Today, I will explain to you in detail how to make a leek box with a skin as thin as paper

Main ingredients: 300 grams of flour, a handful of leeks

Ingredients: eggs, fungus, shrimp skin, salt, soy sauce, sesame oil

Steps:1 Let's mix noodles first. 300 grams of flour, add 2 grams of salt to increase the gluten of the flour, mix with about 150 grams of warm water. Stir first into a large dough, then knead with your hands. It doesn't matter if the dough is not smooth at first, cover it with plastic wrap and let it stand for ten minutes, and then knead it a few times to make it smooth. Then put it on the panel, divide it into eight dough agents, each dough agent is rubbed into long strips and delicate, brush with cooking oil, cover with plastic wrap and wake up for at least an hour, after a long time of sobering, the extensibility of the dough is particularly good, which is the first secret of the leek box not breaking the skin.

2: Prepare the filling: take a small handful of shrimp skin, soak it in water to remove the salty taste, then clean it and put it in a small bowl. A handful of leeks are finely chopped, two eggs are scrambled into egg pieces, and the soaked fungus is finely chopped. Below is a large collection of materials

3: Pour the leeks into a pot, add sesame oil and mix them, so that the leeks form a layer of oil film, and it is not easy to get out of the water when mixing the filling. This is the second secret that leek boxes are not easy to break. Then pour in the egg fungus and shrimp skin in turn. Add salt to your taste, a little soy sauce, stir well, and the filling is ready

4: Grease the panel to prevent sticking, take out the awakened dough and press it flat with your hands, and roll it out. After a long period of resting, the ductility of the surface is already very good

5: Add the adjusted filling and fold it in half

6: Gently pull back with the curling edge of your hand, close and press underneath, and the cake base is ready

7: The crust of the finished cake is very thin, and the filling is very clear

8: Preheat the electric baking pan, brush the oil, put the cake base in, and gently press it with your hands, because the pie crust is very thin, the filling is also very easy to cook, and the pie crust can basically be out of the pan when it changes color

Tips: You can mix the noodles the night before and put them in the refrigerator to wake up, and take them out the next morning to use them directly, which is very convenient!