Making leek boxes with too hard skin and too loose filling? None of this is a problem, both tips are done

Today I will share with you the practice of leek boxes, including how to make the dough of the well-made leek box soft and glutinous, and how to make the filling more tender and fresh when it is cold. 

——Leek Egg Box——

【Ingredients】

Dough; 350 grams of plain flour, 190-200 grams of hot water (above 80 degrees).

Filling: 300 grams of leeks, 20 grams of shrimp skin, 3 eggs, 1 handful of vermicelli, appropriate amount of chicken essence, appropriate amount of five-spice powder, appropriate amount of salt, appropriate amount of cooking oil

【Directions】

Step 1: Pour the flour into a basin, pour hot water at a temperature of more than 80 degrees, and stir it into a flocculent shape with chopsticks. (emphasis added!! Blanch the noodles with boiling water, the finished leek box dough is soft and glutinous, and it will not be hard when it is cold, and the hot noodles are easier to digest. ）

Step 2: Knead the dough into a smooth dough after it is not hot, and cover the lid to relax for a while after the dough is kneaded.

Step 3: Handle the filling when the dough is relaxed: wash the leeks to control the moisture, wash the shrimp skin, 2 eggs, and a handful of vermicelli

Step 4: Beat 2 eggs and fry them, and use a hand spatula to finely chop the scrambled eggs into spikelets and put them out for later use.

Step 5: Stir-fry the shrimp skin with the remaining oil of the scrambled egg, and the crispy shrimp skin is more fragrant.

Step 6: Finely chop the leeks into minced pieces for later use.

Step 7: Soak the vermicelli in warm water until soft and chop it finely.

Step 8: Put the chopped leeks, vermicelli and scrambled eggs and shrimp skin into the container together, add a little five-spice powder, chicken powder, cooking oil, and pour the cooking oil on the leeks and mix well.

Step 9: After mixing well, add an appropriate amount of salt, beat an egg, and mix well. (emphasis added!! If you want to make the filling more cohesive, you can add a raw egg at this time, adding a raw egg can make the filling stick together, it is easier to wrap into the large filling, and the leek box made is more delicious).

Step 10, the filling is ready, you can continue the next step, the dough is kneaded evenly and kneaded long, and the agent is added.

Step 11: Roll out the good agent into a thin dough and put in an appropriate amount of filling.

Step 12, both sides fold and press.

Step 13, pinch a small lace again, so that the leek box is kneaded tighter, and it also looks good, which is the icing on the cake~~

Step 14, the electric baking pan does not put oil, after heating, put it into the leek box to dry the brand, turn it over after one side is set, brush a thin layer of cooking oil, you can turn it over several times, and see the leek box bulging.

My family likes the leek box to be shallower, and the oil is brushed a little bit when it is branded, which is not greasy, and it looks healthier~~

The baked leek boxes are filled with thin skin, take a bite, leeks, shrimp skin, and eggs are mixed together, and the fragrance comes to your face~~

Tips:

1. Leeks are easy to make soup, so when mixing the filling, pour cooking oil on the leeks and mix well, and then add salt. This not only enhances the flavor, but also locks in the moisture of the leeks, making it difficult to make soup and easier to handle when filling.

2. Wash the shrimp skin with water and then stir it in oil, which not only tastes good, but also makes it easier to absorb the calcium in the shrimp skin.