How to make yeasted chive pie

Some people really like leeks, while some people really dislike leeks. It is a food that has mixed reviews. It is not suitable to eat leeks in public because after eating them, there will be a certain degree of taste in the mouth, just like eating garlic. Families often use leeks to make dumplings and pies, which people in the north call leek boxes. Before making leek boxes, you need to use fermented dough. This article introduces the method of making leavened leek pie. Come and learn if you are interested.

Chive pancake (leavened dough)

Materials

Chives

100g flour

Water

A pinch of salt

A little shell powder

2g yeast

Sugar 2g

A little sesame oil

A little olive oil

A little thirteen spices

How to make chive pancakes (leavened dough)

Prepare 100g flour,

Mix 2g of yeast and 2g of sugar together, then add warm water and stir thoroughly, then wait for 3-5 minutes.

Pour the yeast water into the dough little by little, and then knead it into a ball.

Cover with a layer of plastic wrap and place in a warm place (this summer is very hot, I put it directly in the kitchen without air conditioning and wait for fermentation)

Pick the chives, wash them, then drain the water and set aside.

Cut the chives into small pieces

Sprinkle a little salt on it and moisture will come out of the chives after a while. Remove excess water

Add scallops, sesame oil, olive oil and thirteen spices to the chives for seasoning.

Prepare the chive stuffing and set aside.

The dough becomes honeycomb-like, okay. The dough usually takes 1.5-2 hours to rise. The cakes made with a long fermentation time are relatively soft. (After about an hour, if the dough becomes honeycomb-like, it means it has fermented. Take it out and continue to knead it into dough and let it ferment for the second time. The effect is better!)

After kneading the fermented dough, make it into long strips.

Cut into even-sized pieces.

Roll each dough into a dough skin.

Wrap the chives in it and make it into a pancake shape (similar to making dumplings, just wrap it and gently pat it into a pancake shape)

After wrapping, leave it for about 15 minutes and wait for it to ferment again. (It becomes soft)

Put a little oil in the pot

Fry pancakes on low heat until both sides are golden brown.

To make the pancake soft, spray a little water on it when it is almost cooked, then cover it with a lid and simmer for a while. It won’t be too hard!

Release...

Smells delicious!

Tips

1. The chemical reaction of sugar and yeast can ferment faster and better

2. After the first fermentation, continue kneading the dough and wait for the second fermentation

3. After wrapping the pancake, let it sit for about 15 minutes. It will ferment again and become softer.

4. When the pancake is almost done, spray a small amount of water on it to prevent it from getting too hard.

5. Shell essence is extracted from seafood. It is safer than chicken essence and tastes delicious.