Egg baked cake, a famous traditional snack in Chengdu, Sichuan, began in the Qing Dynasty. In the 23rd year of Qing Daoguang, an old man named Shi was inspired by the children's "Aunt's Banquet" next to Chengdu Street Shishi Academy (now Chinese Shishi, Chengdu Shishi Middle School), so he mixed eggs, baking powder and appropriate amount of brown sugar and fried them in a flat pan. Because it tastes crisp and refreshing and tastes particularly good, it has become a famous point in Sichuan.
Exercise:
Egg baked cake (sweet)
raw material
(Sweet stuffing): 500g of refined flour, 250g of eggs, 300g of sugar, 50g of brown sugar, 50g of honeydew melon bricks, 50g of orange cakes, 25g of honey cherries, 20g of honey roses, 50g of cooked sesame seeds, 50g of cooked peanut kernels, 50g of cooked black peach kernels, 50g of melted lard, 50g of yeast powder, and a proper amount of water and soda.
prepare
1. Put the flour into a basin, put the water made of egg liquid, 200g white sugar and brown sugar into the flour, and stir it into a thick paste by hand from one direction. After half an hour, add yeast powder and appropriate amount of baking soda.
2. Grind peanuts, sesame seeds and peach kernels into flour, and mix in sugar and various candied fruits (cut into fine grains).
Evenly mixing, and making into sweet stuffing.
3. Put the special cake baking pan (or copper pot with convex bottom) on the fire. The pot is hot. Scoop the prepared batter into the pot, cover it and bake. When the middle of the dough is dry, add 1g melted lard, and then add 4g prepared sweet stuffing. Finally, lift one side of the cake in the pot with a clip, fold the cake clip into a semicircle, turn it over and bake it golden yellow.
Egg scones (salty)
material
500g of refined flour, 250g of eggs, 300g of sugar, 250g of pig fat and lean meat, 200g of lard, 200g of pickled mustard tuber, salt, soybean oil, cooking wine, monosodium glutamate and pepper noodles.
prepare
1, cut the meat into fine particles, wash the mustard tuber and cut it into fine particles. Heat the pan, stir-fry the meat, add salt, soybean oil and cooking wine, and finally add chopped mustard tuber, monosodium glutamate and pepper noodles, stir-fry slightly, and take the pan to make salty stuffing.
2. The method of batter and baking is the same as that of sweet omelet.
In addition to the traditional two kinds of fillings, the commonly used fillings are cream, salad dressing, jam, floss, sprouts, kohlrabi and so on. You can match different fillings according to your own taste.
Other practices:
food
condiments
1 egg, 70g water, 1g yeast, 70g flour.
condiments
Red bean paste, sugar 10g, a little salt, 7g brown sugar.
step
1. Ingredients preparation: egg 1, water 70g, yeast 1g, flour 70g, a little salt, brown sugar 7g, white sugar 10g, and red bean paste.
2. Dissolve yeast with water.
3. Beat in the eggs and mix well.
4. Pour in sugar, salt and powder.
5. Stir into a uniform batter. Cover with plastic wrap and let stand for 1-2 hours.
6. until small bubbles appear in the batter.
7. Brush the pan with thin oil.
8. Scoop a spoonful of batter and spread it at the bottom of the pot.
9. Bake on medium and small fire until the surface is solidified and mature.
10. Add appropriate amount of red bean paste.
1 1. Scoop up the crust and fold it in half.
12. Cook.
skill
1, the time for the batter to stand and proofing should be adjusted according to the actual temperature.
2. When frying, the fire should not be too big or too small. Too big is easy to paste and too small is difficult to color.
3. The stuffing can be changed at will according to your own preferences.
Making method of stuffing:
Cake blank liquid
Pour the flour into the pottery basin. Mix brown sugar with boiling water to make juice, filter impurities and pour in flour. Beat the eggs, pour the egg liquid into the sugar water, and don't stick the flour dry. Then stir evenly with a wooden stick, add soda (first mixed with water), continue to stir into a paste, and let stand.
filling
Remove impurities and shrimp skin from the golden hook and soak it in salt. Chop pork and size it with soybean flour. Boil pork suet in the pot, skim off the oil residue, and pour the pork into the pot to fry. Add soy sauce, stir fry with a gold hook, and put monosodium glutamate before cooking.
Filling baking
A special small round copper pot with a diameter of about 12 cm and a height of about 2 cm is placed in a small oven. Dip the cooked vegetable oil into the copper-plated pot with an oil brush, scoop 50 grams of cake blank liquid into the pot and bake in the oven for about 30 seconds, that is, scoop the filling into the cake surface, cover it and bake for more than 30 seconds. Take it down and fold the cake pair into a semicircle.