1. Add water to the flour and let the dough become soft and relax for 30 minutes
2. Add five-spice powder, edible alkali, and rapeseed oil to the leeks and set aside.
3. Divide the loosened dough into uniform size agents, knead until smooth and roll out into round cakes for later use
4. Add salt to the leek filling and stir well. Add salt when using stuffing, otherwise water will get out easily.
5. Put the leek filling on a pancake and spread evenly.
6. Make a small hole in the egg, beat evenly, and evenly sprinkle on the leek filling.
7. Cover with another round cake and compact the periphery.
8. Electric baking pan preheating and brushing oil
9. Put in the leek pancakes and cook for two minutes on each side
10. Bake until golden brown and ready to be out of the pan
11. Cut into pieces and serve
Tips:The edible alkali is to keep the green leeks, and the salt must be used and released.
