The crust of the pie is as thin as paper. This step is very important. It is simple to make and will not harden when cooled.

Hello everyone, I am Ling, a girl who loves food. Most southerners eat rice every day, while northerners mainly eat pasta. Steamed buns are what we often eat at home. Steam a big pot of steamed buns. It’s enough to last for a few days, but you’ll get tired of eating it all the time, so various pies are the most common way we eat pasta as an alternative. We call it a “box” here. Is this what you have at home? Called? However, my friends often ask me, when I make a pie, I always feel that there is a lot of filling when I make it, but once it is baked, the crust is always thicker and the filling is less, and when it is cooled, it becomes hard the next time I eat it. Now that it’s chewy, ask me how you can make the pie crust as thin as paper, so it doesn’t harden even after it’s cold? That’s about it. If you want to do this, kneading the dough is the key. Today I will share with you my method. It can be made without fermentation or rolling pin. The method is very simple. You will understand after reading this. I guarantee it will be just as delicious next time you make it. Let me tell you how to do it below!

By the way, there is one more thing to note, that is, if you are making a pie filled with leek and egg, and you want the pie to be made without breaking the skin, then the leek must not be able to produce soup, so everyone must pay attention to the filling. Mix directly, remember the steps I did below!

[Ingredients preparation]: 300 grams of ordinary flour, leeks, two eggs

[Preparation method]:

1. First, we prepare 300 grams of flour , use chopsticks to divide it into two parts in the middle, then knead half with boiling water and half with cold water. Stir evenly with chopsticks and knead it into a smooth dough with your hands. Then the dough must be softer so that it can be ductile. good. About 1-200ml of water is added. No need to rise, just prepare the filling and cook it directly.

2. Prepare some leeks, wash them with clean water two to three times, and then chop them with a knife. I used leeks grown at home, so no alkali was added. Adding 5 grams of alkali to the purchased leeks would make them easier to digest and not nauseating (my mother-in-law told me)

3. Cut First put some cooking oil into the good leeks, do not add salt, and stir evenly. This will lock the moisture in the leeks and make it difficult to make soup.

Crack two eggs into a bowl, add some salt, stir evenly, and fry them in a non-stick pan

4. Add the fried eggs to the leeks. Then add salt, cornstarch, oyster sauce, sesame oil, and stir evenly with chopsticks.

5. When the filling is ready, take out the dough, sprinkle flour on the chopping board to prevent sticking, knead it into long strips and divide it into evenly sized balls.

6. Do not use a rolling pin to form the divided dough into a round shape. Then press it with your hands to form a dough sheet. It should be thick in the middle and thin around the edges. Then put the filling in with a spoon. After placing the ingredients, press it with a spoon so that you can put in more, and then pinch the surroundings while pulling upwards, so that there will not be a hard noodle block when it comes out. Just close the mouth and press it flat.

Then brush oil on the pan or pan. Do not use an electric pan. Because it is heated on both sides, the water will evaporate quickly, so the baked pancake will become hard if the water is gone. After brushing with oil, put it into the box, bake one side until it is set, and then flip to the other side. Turn it once every 2 minutes, and it will be cooked after turning it twice.