Materials used:
Flour: 300g, hot water: 70g, eggs: 2 (each with a shell of about 60g), edible oil: 15g, finished product quantity: 12, and finished product size: 20cm in diameter.
Practice steps:
1. Add hot water to the flour, the water temperature is about 70 degrees, and the amount of water is relatively small. You can add it slowly to avoid pouring too much water, and stir it roughly with chopsticks.
2. After stirring, add two eggs, put cooking oil, then stir the eggs with chopsticks, and then stir the dough evenly, so that the egg liquid and flour can be mixed more quickly.
3. Stir into a big floccule and knead into a smooth and soft ball. The water absorption of flour is different. If the ball is dry, you can add a small amount of hot water. Cover and let stand for half an hour to 1 hour. When noodle balls are standing, I usually cook and wake up.
4. You don't have to rub your awake face. Dig a circle from the middle, widen it, cut it, divide it into 12 points, and cover it with plastic wrap to prevent the surface from drying.
5. Roll the egg pancakes thin. Pour some oil on the panel and spread it out to prevent sticking. Too much oil will be slippery and not easy to roll. A small amount is enough.
6. Separate the balls, flatten them and round them. Each cake is about 20 cm in diameter, and it will taste better if it is thinner.
7. When you roll out pancakes, you can preheat the pan in advance, roll out the rolled pancakes, and put oil in the exothermic pan without covering the pan. Small and medium pancakes are thin and cooked quickly. If the surface changes color, they can be turned over and both sides will be golden. It tastes soft and crisp at this time.
8. Family members like dry baking, which tastes more fragrant and crisp. Eggs heated in water will not harden for a long time, but they are delicious. After about a minute or two, the egg pancakes will be baked.
9. Just baked pancakes are the best, especially fragrant, crisp and soft, especially suitable for eating now, more fragrant and crisp.