Then stir the dough with chopsticks and pour in a spoonful of animal oil. Vegetable oil is not used at home. Animal oil is more extreme than vegetable oil. If there is, try to use it. Stir and knead into batter. When there is no cotton wool in the washbasin, cover the washbasin and wait 10 minutes. After a long time, start rubbing again. At this time, I found that the batter was easy to rub, so I kept rubbing it until it was smooth and soft, then covered it and woke up. It should be noted that the batter should be wet so that it can be kneaded into a soft batter. You can rub it at first, and then you can cover it to wake it up.
The purpose of making a little shortcake is to make the cake feel layered when heated, so that raw eggs can be poured in when layered. If you don't do this, it will be difficult to open the cake layer by layer, so the eggs can't be poured into the cake. The method is simple. Just pour one or two spoonfuls of flour into the bowl, and use a small rice spoon. Heat the pan with large oil fire. When the oil surface starts to smoke, pour it into the noodle bowl. When it is hot, it will become sticky, and the shortcake will be ready. Crispy cake is suitable for all kinds of cake making, with good layering. Friends who love cake but can't make it can try it.
Wake up for half an hour, put away the chopping block and take out the batter without rubbing it many times. This is not the same as bread. You don't need an exhaust pipe, you should immediately knead it into thick strips and divide it into several steamed buns. Each steamed bread is the amount of a cake. Take a steamed stuffed bun and flatten it, then roll it into a thin rolling dough with a rolling pin. After rolling, take the shortcake and spread a layer of shortcake in the center of the rolled dough with a soft brush or spoon. Leave room outside, which will help to pinch later. If all the shortcakes are coated, it will be very easy to open your mouth. After wiping, put the mouth in the way of wrapping steamed buns, and then pinch the edge-closed part to prevent the mouth from leaking steam later. After rubbing, don't worry. Instead, put the edge down for a few minutes before solving other steamed buns.
After everything is settled, pour the raw eggs into the bowl, add a little salt to taste and sprinkle thoroughly. If it is inconvenient, put all the raw eggs in the bowl. If it's inconvenient, you can call one by one if you do it later. Ten minutes after waking up, gently roll it with a rolling pin to make a thinner cake. In the process of doing this step, be careful to use force skillfully and don't roll out the cake embryo. Once it is broken, it won't bulge in the middle for a while, so you can't pour raw eggs.
Heat the pan, pour a little oil and shake it. Keep your hands close to the surface of the pot and feel the ambient temperature. You can put the cake embryo when it is hot. After putting it in, put a little oil on the surface and turn it over a little. Until the cake embryo is gradually bulging, poke it gently with chopsticks, quickly pour the raw eggs in, and turn it over quickly after pumping. Bake the raw egg for a while and let it cook thoroughly. After setting, you can gently press it to prevent it from being undercooked. Finally, turn it back and forth and bake it twice until it tastes like it. Egg filling cakes are ready, and each one is branded like this. Guaranteed success, zero failure. It's delicious. After it's done, you can eat it directly. You can also put on your favorite vegetable rolls to eat. How to make it delicious?