Cooking Steps

1. 

   Step1:Proportion - three jin of flour, seven liang of warm water and ten grams of salt. It's that simple.

2. 

   Step2:Note that the water temperature does not exceed 40 degree

3. 

   Step3:The function of using warm water is to make salt easy to melt or to put salt into warm water to flower and flour

4. 

   Step4:Knead the dough for ten minutes after mixin

5. 

   Step5:Overla

6. 

   Step6:Fold the surface several times. The more it folds, the smoother it becomes. Then I cover the dough with a basin to prevent it from drying out. I'll wake up another ten minutes.

7. 

   Step7:Roll the dough into long strip

8. 

   Step8:Take out one or two facial preparations. Press the facial preparations lengthwise by hand. Sprinkle flour on both sides.

9. 

   Step9:Roll the long strip from the middle to both ends. Spread the pastry evenly on one side of the dough

10. 

    Step10:Fold it up in the middle. Roll it up

11. 

    Step11:Thin the end.

12. 

    Step12:Put the rolled dough interface down. Let it stick under pressure. Then go to another dough preparation

13. 

    Step13:Then flatten the roll lengthwis

14. 

    Step14:Roll the dough into a pancake as thin as possible. The plane should be neat and the strength should be well controlled. The pancake will not leak. I forgot to say that I fired ahead of time. The time of firing should be well controlled. Because when I rolled out the cake, I would burn it immediately. I can't put it. Once I put it, it won't drum.

15. 

    Step15:Brush the pan with oil before you put the cake in the pan. Oil the cake after cooking. Don't brush too thic

16. 

    Step16:Turn it over after painting. Then you will see the cake slowly bulging.

17. 

    Step17:When the pie drum is half full, turn it over again. Prepare the eggs before the pie drum rises

18. 

    Step18:Take a small bowl or bottle, beat an egg, put some scallion and salt in it, mix well. Use chopsticks to make a hole in the middle of the cake

19. 

    Step19:You can see that the cake is empty. As soon as the egg is poured in, the whole cake will flow naturally. After filling the whole cake, the egg will turn over. The speed must be fast.

20. 

    Step20:You can see the cake is falling. It's because the crust is thin and crisp enough.

21. 

    Step21:It's almost ripe when the cake is golden. You can use chopsticks to pierce a hole to see if the eggs are ripe.

22. 

    Step22:The cake is out of the pot. Brush some sauce. You can have some lettuce, ham and sausage