Chinese Food
The improved version of egg filled cake is delicious and easy to make
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As a northerner, you can never get away from the temptation of pasta. An egg filled cake for breakfast is the beginning of a day's satisfaction. I have made the egg filling cake for several years. I have summed up the version that is more delicious and better today. I have reduced the use of oil and noodles. I have filled the egg liquid filled with small chives. It is crispy on the outside. There are clear layers inside. The egg is fragrant. From the outside to the inside, the layers are crisp, soft and fragrant. Perfect. Let's learn how to make it. How about having egg pancakes for breakfast tomorrow.
Cooking ingredients
Cooking Steps
Step1:All ingredients.
Step2:Divide the flour in two.
Step3:Mix half with boiling water, half with cold water, and then mix with each other. This kind of dough is called semi hot noodles. (the characteristics of semi hot noodles are very suitable for pancakes. It can not only ensure the crispness of the appearance, but also make the inside surface soft without losing its strength. The taste of the pancakes made in this way is very good. You can also use full hot noodles or full dead noodles. But they are not as good as this kind of taste.).
Step4:And good noodles. It's better to make them with plastic wrap for a while. Let the noodles fully absorb the water. The taste will be better. I usually put the noodles together in the refrigerator the night before. I bake them the next morning. The taste of the cake will be very goo
Step5:Cooked noodles are used to make pastry. Insert a method to make cooked noodles - no oil or water in the frying pan. Put the noodles in the frying pan. Turn the pan on low heat and stir continuously until the noodles turn a little yellow. I'll fry more. Keep it in a fresh bag. Don't fry every tim
Step6:Take a small amount of cooked noodles and add cooking oil to make them as thin as condensed milk.
Step7:Beat the eggs into a container. Add some salt and chopped chives. Stir well. (those who like to eat tender eggs can also add a small amount of water into the egg liquid and beat well at this time.).
Step8:Take a dose of the dough. My dosage is 6070g. It's not big. It's one to one and a half eggs in one inner pot
Step9:Roll the dosage into a square.
Step10:Brush a thin layer of pastry on the surface, and then sprinkle a layer of cooked noodles with a little salt. (if it is baked and then brushed with sauce, there is no need to add salt at this time.
Step11:If you like to eat shallots, you can sprinkle another layer of shallots on your face at this time.
Step12:Fold the dough up, down, left and right twice to form a small square. Then roll it out. Roll it out into a square. It's 1 to 2 mm thick.
Step13:Brush a little oil in the pan (or electric cake pan or wok).
Step14:Put in the rolled cake. Use a small fire. Turn over the dough. It will form a round pancake. The middle of the pancake has been automatically layered.
Step15:Open one side of the cake. Clamp it with chopsticks. Pour in the egg liquid after exposing the outlet. (I just beat three eggs. I filled half of the liquid in one cake.
Step16:
Step17:
Step18:
Step19:
Cooking tips:The water in the formula above is not so rigid. According to your own habits and flour habits, it's OK to moderate the hardness and softness. My noodles are added according to the proportion of one catty of noodles and six liang of water. I've baked two pieces of egg pancakes and they're not used up. The rest can also be fished for white pancakes or scallion oil pancakes. Half of the hot noodles and half of the dead noodles are not the rigid proportion. You can also have a little more hot noodles or a little more dead noodles. It's just a little different in taste. There are skills in making delicious dishes.
