Today, I want to share with you how to make delicious and soft omelets at home and how to make each omelet have a big bubble. My favorite friend should learn quickly.
This is a simple and common practice now. Without complicated technology, Zhang Chuang created a big bubble.
Egg cake
1. First, we prepare 200 grams of flour, blanch one-third of the flour with 40 ml of boiling water, and mix the remaining flour with 80 ml of clear water. After stirring, knead the two kinds of flour into a ball until there is no dry flour. The flour thus mixed is soft and thick.
2. After kneading, sprinkle vegetable oil evenly on it. Vegetable oil can soften the cake, but it won't harden when it is cold. Knead for about 2 minutes, flatten the dough, cover it, and seal the dough for 15 minutes to relax the gluten, so that the dough will be softer and tougher.
3. When making noodles, we prepare pasta, prepare 50 grams of flour, add 40 ml of vegetable oil to the pot, take out the pot when the oil temperature rises to 70%, pour the hot oil on the flour, stir it into sticky pasta, and let it stand and cool for later use. Pastry can isolate cakes, which is the key to layered foaming of cakes.
4./kloc-After 0/5 minutes, we spread the bottom surface on the chopping board, take out the dough, and roll it into strips without kneading. Knead dough is easy to harden and destroy ductility. The next three or four dough agents are to flatten the dough and roll it into a round dough.
5. Put a proper amount of dough in the middle, and don't meet the dough on the edge. It's not easy to pinch your mouth like a steamed stuffed bun. Excess dough is compacted to prevent air leakage. If it leaks, it won't bubble when baking. The finished blank, sealed face down, is placed on the chopping board, covered with fine cloth, and then relaxed for 5 minutes, so that it is easier to roll out and it is not easy to break the skin.
6. Noodle time, we prepare stuffing, prepare some washed leeks, or change them into onions or garlic seedlings, cut them into slices, put them in the pot, add four eggs, add 2g salt, and stir well for later use.
7. First take out the baked blank, press it back and forth, flatten it, and gently roll it into round pancakes in all directions, which makes it easier to roll the dough evenly and facilitate foaming and layering. The skin cannot break. When the skin is broken, the pancakes won't swell. This is a simple and common way to fill eggs with cakes. Without complicated technology, Zhang made a big bubble.
8. After eating the cake, we started baking and brushed vegetable oil evenly on a small fire. When the oil temperature reaches 50%, bake the cake in the pot for 30 seconds. After the edge of the cake changes color, spray a layer of vegetable oil on it to lock the moisture in the cake and make it softer.
This is a simple and common way to fill eggs with cakes. Without complicated technology, Zhang made a big bubble.
9. Then we turn the cake upside down. At this time, the cake is like an inflated balloon, getting bigger and bigger. We poke a hole in the shell of the cake, pour the egg liquid into it, and then bake the cake upside down 1 minute. After the egg liquid is completely solidified, turn it over. When the edge of the baked cake bulges again, it can be cooked.
We brush the crust with our favorite dipping sauce, wrap it with lettuce leaves, and then sandwich it with ham or lunch meat. We can make cakes in advance, wrap them in plastic wrap and put them in the refrigerator. It's convenient and quick to do it whenever you want.
Technical points:
1. The dough mixed with cold water and hot water is more suitable for making pies, which is soft and firm.
2. When wrapping dough, don't stick the dough on the edge, so as not to rub the edges together and cause air leakage.
3. When rolling the cake blank, roll it lightly in all directions as far as possible to make the cake roll even and easy to be layered. Don't roll the skin out. When the skin is broken, the cake won't swell.