1. 185 grams of flour, 2 grams of salt, and 118 grams of water are added to form a soft dough, which is then stirred with a cook machine until the dough can pull out a large film. Without a cook machine, the dough can be mixed in advance and put in the refrigerator to save overnight.
2. Bring the water in the pot to a boil, add the spinach and blanch it for about 3 to 5 seconds, and quickly remove the cold water to change the color. The spinach can be soaked in the noodles.
3. Beat two eggs into a wok and fry until cooked.
4. Squeeze the blanched spinach (340g). Chop the scrambled eggs. Cut the soaked vermicelli into small pieces of 60g. Add 7 g of sesame oil and mix well, add 3.5 g of salt, an appropriate amount of five-spice powder, mix well, add sea rice (if salty, you need bubble water or reduce the amount of salt), leeks and mix well.
5. Cut the dough into 10 doses of about 30g
6. Roll out into thin wafers of 11-12 cm.
7. Pack the stuffing (Picture 1), wrap it up like a bun (Picture 2), put your index finger into the bun, turn the bun into a thin circle (Picture 3), tighten the interface, and press it flat (Picture 4) ).
8. Brush the oil in the non-stick pan, put it into the cake base, and brush a little oil on the surface of the cake.
9. Fold it until the bottom is golden and turn it over. For some cakes with uneven firepower, adjust the position and then bake it until it is colored.
10. The crust is relatively crispy just out of the pan, so you can use kitchen paper to absorb the excess oil. Put a lid on the cake and let it stand for a while, and the crust will soften.
