Chinese Food
Pingping Wuqi egg filling cake
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Cooking ingredients
Cooking Steps
Step1:Flour + salt + water knead into dough. Wake up for 20 minute
Step2:Mix a little flour and oil into a slightly thicker pastr
Step3:The wake-up dough is cut into even dosage forms, rolled open, wrapped in pastry, and kneaded into the shape of a bun for use.
Step4:Burn oil in a saucepan. Put in the rolled crust. Fry it on both sides a little. Poke a hole with chopsticks and pour in the egg liquid when the big bubble blows up. Spread. Pan fry until golden on both sides.
Step5:emmmm… The egg I bought today is a little big. One egg is just right for two cakes.
Step6:Brush the sauce while it's hot, add lettuce, sausages, roll it up and open it.
Cooking tips:It has nothing to do with dough whether the crust can rise or not. The way to wrap the pastry is suitable for novices. It's the stupidest and most effective. The amount of water added to the dough is adjusted according to the water absorption of the flour. The dough that is a little softer is not easy to break when rolled out. It's not recommended to add salt twice in the pastry. After all, you still need to brush the sauce at the end. Less salt and more health. There are skills in making delicious dishes.
