Egg and leek filled cake
Ingredients: salt,wheat flour,leek,eggs,vegetable oil,pepper powder
Recipe Recommendations
- wheat flour 250g
- eggs of 3
- leek 300g
- salt appropriate amount
- vegetable oil more
- pepper powder appropriate amount
Steps for Egg and leek filled cake
1
Add water to the flour and make dough (the hardness is the same as that of dumpling noodles), and soak for half an hour.
2
Beat the eggs in three, put more vegetable oil in the pan and stir-fry them over high heat.
3
Wash the leeks, control the moisture, and cut them into sections about 1.5 cm.
4
Crush the eggs with a wooden spatula and place them in the leeks.
5
Add appropriate amount of salt and pepper powder and stir well.
6
Sprinkle wheat flour on the chopping board (to prevent adhesion), knead the dough smoothly, and divide it into equal size dough.
7
Roll it into thin and evenly thick slices.
8
Put half of the vegetable filling on the cake, fold it in half, and tighten it on the sides with your palm.
9
Put it into a hot electric cake pan, cover and continue heating.
10
After 2 minutes, turn over, cover, and continue to heat.
11
Place the baked cakes in an airtight container to soften them back.
12
Just cut it open when eating.