Baking pies
Overview
My husband and I both like to eat stuffed ones, but we have been too fat recently and want to lose weight, so we made this kind of pie with plain fillings. There was no oil in the filling. The pie was baked in a non-stick pan at first. No oil was added at all. It tasted quite delicious, as if it were baked. My husband asked me if the pie could also be baked and eaten, so I boldly tried it and baked the pie with today's creation. It feels even more delicious than baked!
Tags
Ingredients
Steps
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Pick the leeks, wash and dry them.
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Boil the vermicelli in a pot, take it out, and rinse with cold water.
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Beat the eggs and mix well, add a little salt, then add starch and a small spoonful of water, mix well, so that the scrambled eggs will be more tender.
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Chop the leeks into fine cubes.
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Cut the vermicelli into small pieces.
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Pour oil into the pan and fry the eggs into pieces.
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Mix the leek and egg vermicelli evenly and add all the seasonings before filling.
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Weigh the flour.
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First scald 1/10 of the dough with boiling water, then add cold water and mix into floc, then knead into a smooth dough.
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Cover with a damp cloth and let rise for 15 to 20 minutes.
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Cut into small pieces with a knife.
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Roll into skin.
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Wrap into large stuffed buns.
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Line a baking sheet with oiled paper, put the buns in and press them flat, with the closed end facing down. Brush a little oil on the surface of the pie, or not.
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Preheat the oven to 200 degrees. Add the pie and wait for about 20 minutes (you can turn it over halfway) when the pie puffs up and is cooked.
