Onion cake, egg cake, onion cake, fried dumpling, egg noodle soup, etc. Egg cake practice: stir the flour into a flocculent shape, add water and mix well. Knead into dough. Boil the oil until it is warm and mix it with the flour thoroughly. Stir the eggs well. Cut the dough into small pieces, roll it into long strips, spread the dough and fold it in half. Roll up, flatten, wake up, and roll the dough into a diameter cake. Preheat the pan, grease it and put it into the cake blank. The cake bulges, pours in the egg mixture and turns over. Colour both sides until the eggs are ripe.

Onion cake, egg cake, onion cake, fried dumpling, egg noodle soup, etc.

The practice of egg cake:

1. Weigh the flour and salt.

2. Pour 1 10g hot water into the flour and stir with chopsticks to form a floccule, then pour cold water into the flour and stir evenly.

3. Knead into a smooth dough and wake it for about 30 minutes.

4, 3 tablespoons of peanut oil to boil, pour into a bowl until warm, then add 1 teaspoon of flour and mix well.

5. Beat the eggs into the bowl and mix well.

6. Knead the dough evenly and exhaust, continue to proofe for 15 minutes, and knead it into strips.

7. Cut into small doses of about 50 grams, roll them into long strips, spread a layer of cakes and fold them in half.

8. Roll it up and flatten it, wake it for 5 minutes, and then roll the dough into a cake with a diameter of about 20 cm.

9. Preheat the pan and put a layer of oil in the cake blank.

10, when the cake bulges, lift a corner of the cake, pour the egg liquid, wait for a few seconds, and turn it over.

1 1. Wait until both sides are colored and the eggs are cooked.