Chinese Food
Egg cake
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The breakfast egg cakes in the cafeteria are delicious Kwai. They can't eat at weekends. DIY! Adjust the batter the night before, and put it in the fridge. Stir it in the morning in the second day.
Cooking ingredients
Cooking Steps
Step1:Beat the eggs into a bowl. Add salt. Beat with egg (do not beat). Then add the formula and milk and mix well.
Step2:Chopped coriander, shallot and shrimp. Add 1 and mix well. Then add flour. Mix well with egg cream to form a relatively thin batter.
Step3:On the pan shelf. Heat the oil. Brush a thin layer of oil on the bottom of the pan. Scoop a spoon of batter. Turn it quickly in the pan. Once it's fried thoroughly, turn it over again. The cake won't break easily.
Step4:It's fried on both sides with a little burnt fragrance. It's ready to serve in a pot.
Cooking tips:1. I only have high gluten flour on my hand, so the cake made with high gluten this time is quite chewy. It's OK to use medium gluten flour and low flour. If there's soybean dregs made from soybean milk at home, add them to the batter. The fried cake is more fragrant. 2. If the batter is relatively thin, the cake made has a soft taste. Be careful when turning over. If the batter is a little thicker, the cake will be chewy and will not turn over 3. Add some milk powder to enhance the fragrance. I use the formula of pregnant women. It's full of fragrance. It's not sweet either. It's perfect and delicious.
