1. Add warm water to flour and 3g of salt to form the dough, and knead twice during the process to make the dough smooth.
2. I used 300g leeks and 3 eggs. The leeks were cleaned and chopped. The eggs were cooked and fried. Add a teaspoon of pepper, 1 tablespoon of oyster sauce, 1 teaspoon of salt and 4 little vegetable oils. Mix well into filling.
3. Hu's dough is divided into about 40g millet machine, and each dough is rolled into 0.15cm thick skin.
4. Wrap the leek filling and pinch out the lace.
5. Coat the non-stick baking pan with oil and put it in the wrapped box.
6. Preheat the oven 180 degrees in advance, put the baking tray in the middle of the oven, and heat up and down for 15 minutes.
7. When it's time to take it out, coat the surface with salad oil and bake it in the oven for 5 minutes.
Tips:The oven time is set according to the performance of your own oven.
The amount of leek filling is adjusted according to the amount of dough.
