Super tasty leek pie and leek bun recipe
Melt the yeast with warm water, add it to the flour, after the flour is well mixed, cover it with plastic wrap and let it ferment, make the dough in the morning, come back from work at noon and it’s already fermented, I knead the dough for another quarter of an hour, so I come back from work in the afternoon to carry out the oh(´-ω-`).
Ferment the dough, knead it into long strips and cut it into small dice.
Roll out the small doses, cut into rounds, not too thin, because you’ll have to roll them down when you wrap the filling!
Scrambled eggs pan served, leeks cleaned and dried, chopped, carrots diced, stir together, add salt, chicken, cooking oil on it, because the leeks themselves are very fragrant.
Cooking oil prevents the leeks from dehydrating too much and locks in the water
Wrap the pastry in the leek filling, roll it out slightly more lightly, heat the pan and brush the oil and you can add the leek pie.
When the leek pie is browned, proceed to the other side on the opposite side.
In about five minutes or so, the leek pie is ready to be served and the process continues.
Since the leek pie was a bit overcooked, the remaining pastry and leek filling was made into buns.
The buns were steamed in the pot for fifteen minutes and that was enough, I didn’t buy a steamer cloth, so the grate was brushed with oil to prevent the bun skin from sticking.
Do leek cake and baozi at the same time, rice cooker boiled a simple sweet potato rice porridge.
I really like this time to make dinner oh, eat so full oh (¿-ω-`)