Bag magic egg filling cake recipe-Chinese Food-best chinese food recipes-cooking food

Bag magic egg filling cake

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In those years, it's hard to make a trade-off between whether you are infatuated with pancakes with grains or pancakes with eggs. As the name implies, eggs are poured into pancakes. Instead of pancakes and pancakes, they attach egg liquid to the surface of pancakes, which are similar to pancakes, but the actual practice is quite different. Pancakes are made of thick batters and spread into pancakes. Knock in eggs and roll them When filling the cake, you need to knead the dough, wrap the pastry, roll it flat, and then fry it. As the temperature rises, the cake will soar and puff like a puff. Pull a small mouth gently and fill in the egg liquid. As the egg liquid solidifies, it forms the egg filling paste. The vegetables on the yard and the sausages that endow the soul of the egg filling cake. A delicious egg filling cake can be regarded as a bite. The salty smell of the cake mixed with the sauce and the inner filling will be chewed in the mouth four times It overflows and every mouthful can see the layer of eggs solidified in the middle of the crust. It's as magical as a magic pocket

Cooking ingredients

egg:3

salt:2G

medium gluten flour:200g

sweet sauce:moderate amount

shallot:1

cooking oil:moderate amount

low powder:15g

cucumber:1

onion:half

Cooking Steps

Step1:Prepare dough material

Step2:Pour the medium gluten powder into the chef's machin

Step3:Add sal

Step4:Add 85g boiling wate

Step5:Start the chef. Low speed whippin

Step6:Just beat it into floccule

Step7:Add 50g of lukewarm wate

Step8:Start the cook machine and mix it into a ball from low speed to medium high spee

Step9:Take it out and knead it into smooth doug

Step10:Put it in the basin and wake up for 30 minutes to rela

Step11:Put some cooking oil in the pot. Add the scallio

Step12:Stir fry shallot until golden and slightly charre

Step13:In a bowl, add 15g of low flour. Pour in 15g of scallion oi

Step14:Mix well into pastr

Step15:Roughly divide the loose dough into four part

Step16:Take a dough. Roll it into long strips

Step17:Brush a proper amount of pastry on the surface of the dough with a brus

Step18:Fold the face inward to one thir

Step19:Then the lower part of the face is overlapped with the folded fac

Step20:Use your fingers to hold the folded face tightly with your finger

Step21:Spread a small amount of cooking oil on the table. Spread it by han

Step22:Place the dough on the oily tabl

Step23:Use a rolling pin to roll the dough wrapped in the pastry into pancakes. Be careful not to break the pastry

Step24:Lightly oil pa

Step25:When the pot is hot, spread the crust into the pa

Step26:Brush a small amount of sesame oil on the cake surfac

Step27:Turn over when the cake surface changes colo

Step28:At this time, as the temperature of the pot rises, the cake begins to bulge

Step29:Pull a little bit on the surface of the crust. You can see that there is an empty pocket in the middle of the crust

Step30:Beat the egg into the egg liquid. Pour in a proper amount of egg liquid. Turn the keyboard to make the egg liquid evenly pour into each corner of the pocket. With the egg liquid semi solidified, fry the cake upside down