material
Flour, water, salt, salad oil, egg liquid, chopped green onion, sesame and minced meat.
working methods
1. Mix flour, water, salt and salad oil evenly.
2. Pour a little oil into the pot, then pour in the batter and spread it into dough.
3. Cover the egg liquid on the dough, shake the pan or spread the egg liquid evenly with the help of a spoon.
4. Sprinkle with chopped green onion, sesame seeds and minced meat.
5. Roll up the cake when the liquid is almost solidified.
6. Roll it up and fry it on low heat.
7. When the egg roll is golden yellow, you can cut it into pieces and eat it.
Milk-flavored egg cake
material
200g flour, milk 150g, 2 eggs, salt 1 tsp, and 40g sugar.
working methods
1. Mix and break eggs, milk, salt and sugar, add high-gluten flour and beat until paste.
2. Preheat the electric baking pan and brush a little oil with a brush.
3. Scoop a spoonful with a spoon and let it spread out automatically.
4. Cut the ham into strips and put it in the electric baking pan.
The cake will be baked in about four or five minutes. 6. Brush a layer of hot sauce or sweet noodle sauce on the cake. Add ham, cucumber and onion.
Egg cake
material
300 grams of ordinary flour; 2 eggs; Warm water is about180g; Appropriate amount of lettuce; 1 tsp salt; Appropriate sweet noodle sauce
working methods
Dissolve in warm water and salt, and pour into flour several times.
Stir into balls with chopsticks while adding water.
Knead into a smooth dough, cover it with plastic wrap and let it stand at room temperature for 20 minutes.
The waking dough is divided into several portions, which are a little bigger than eggs.
Roll the small dose into a 3 mm thick strip.
Spread a layer of oil evenly on the surface of the dough sheet.
Roll from one end to the other
Tighten the seal
The tightly rolled dough stood up.
Flatten palms from top to bottom.
Roll into a 3 mm thick cake.
When the pan is hot, pour oil, put pancakes and cook over low heat.
When the cake bulges in the middle, quickly pierce the bulging part with chopsticks to form a small mouth.
Pour the beaten egg liquid into it.
Turn it over and bake the other side. You can serve when both sides are golden yellow.
Spread some diluted sweet noodle sauce, add lettuce leaves and roll them up to eat.
Egg cake
material
100g medium gluten flour; 60 grams of warm water; 2 grams of salt (dough 1 g, egg liquid 1 g); Low-gluten flour (for cakes)15g; Two spoonfuls of peanut oil (cake 12g, the rest pancakes); Black pepper1g; A spoonful of hot sauce; One lettuce; Two eggs; A onion
working methods
100g flour and 60g warm water.
Stir slowly and evenly to form small flocs.
Knead into a smooth dough, and the dough should be slightly softer to taste good. Cover for more than 30 minutes.
Making cakes: put about 12g peanut oil into the pot, pour in 15g low-gluten flour (medium-gluten flour can be used without low-gluten flour), stir well, and let stand and cool for later use.
Add chopped green onion, 1g salt and 1g black pepper to an egg and put it in a small bowl.
Stir well and set aside.
Put the baked dough on the panel, sprinkle some dry flour, knead it evenly, and knead it into long strips, about 160 g of dough.
Cut into noodles of the same size. Each dough is about 53 grams.
Take a batter and flatten it.
Roll into strips.
Spread the cooled pastry on the dough.
Be sure to spread it evenly, just a thin layer of pastry.
The dough is folded in half.
Roll up slowly from one side.
Put your mouth down and stand the cake embryo.
Let's stand for five minutes.
Flatten and roll into round cakes, not too thick.
Put a small amount of peanut oil in the electric baking pan or pan, add the cake when it is 50% hot, fry for five or six seconds, and turn over and fry the other side.
Look carefully, a bubble slowly bulges in the middle of the cake.
Pick it up gently with chopsticks, and there will be stratification.
Pour in some prepared egg liquid, cover and fry for about one minute.
Turn over and continue to blow.
Prepare hot sauce and lettuce.
According to personal taste, apply a proper amount of hot sauce on the cake and get involved in lettuce.
Eat it.
There are noodles, vegetables and eggs, which are nutritious and delicious.
Egg cake
material
300 g of medium gluten powder; Eggs; Water180g; ; Salt 2g; Onion oil 15g (or other edible oil), crisp; Low-gluten flour 10- 15g (other flours are also acceptable), crisp.
working methods
Mix flour, water and salt into a smooth and even dough.
Divide the dough into 8 portions, which need not be particularly round and slightly dough, and cover it with plastic wrap to wake it up. It will take me half an hour to wake up, or longer if conditions permit. If the dough is not well kneaded, you should sober up more. Sobering up is actually relaxing gluten so that it can be rolled out easily. )
Roll it out and brush it with a layer of pastry. You can also sprinkle some salt and pepper.
Fold inward up and down and divide into 3 folds.
Two-headed pinch
Pinch the ends like butterscotch. This is convenient for subsequent rolling.
Roll the dough into a cake. The dough is soft. Don't roll it too thin Start at an early age to avoid being difficult to operate. When rolling, the countertop can be oiled to prevent sticking.
Preheat the pancake pan until it is very hot. This way, the bread will swell quickly. Brush some oil, spread the bread on the pot and level it.
Brush a layer of oil evenly on the other side, you can do it without brushing, but the cake is dry, and it is more fragrant to brush a little ~ there is a layer of frying outside, and there is little oil when you make it yourself.
1 min or so. You can move quickly by hand or with chopsticks. I'll flip my hand. Students with slow hands should be careful not to burn themselves.
After the bread is fully puffed out, poke the bubble with chopsticks and open a small mouth (steam comes out at this time, pay attention to prevent burns).
Pour the pre-beaten eggs into the cake along the small mouth. If you like onion, You can add cut, cut, cut, cut, cut, cut, cut, cut, cut, cut, cut, cut, cut, cut, cut and cut. Okay, cut, cut, cut, cut, cut, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop. Chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop.
Pick up the cake and turn around to let the egg liquid flow evenly.
Continue to fry until golden on both sides, and then take out the pan.
Egg cake
material
Flour; Eggs; Onions; salt
working methods
Take a proper amount of flour and put it in a container.
Heat water into a container and stir while adding water. The dough is softer and more delicious. Let the dough stand for about 10 minute.
Beat the eggs into egg liquid.
Cut the onion into chopped green onion.
Put chopped green onion into the egg mixture, add some salt and stir well.
Roll the dough into a cow tongue.
Roll the tongue-shaped biscuits of cattle into small rolls.
Stand up the small roll and press it into small cakes. Then roll it into pancakes.
Roll it into pancakes.
Heat oil in the pan and put the pancakes in the pan.
When the pancake is on fire, it will naturally bubble up and take the opportunity to puncture the bubble.
Pour the prepared egg mixture into it and fry until golden brown.
Egg cake
material
5 eggs; Flour (main dough) 300g；; Water (main dough)150 ~160g; Appropriate amount of salt (main dough); 50 grams of flour (cakes); Vegetable oil (crisp) 25g salt (pastry) right amount; Proper amount of oil; Proper amount of lettuce
working methods
Mix the main dough, proofing 15 minutes, then mix with the dough, and divide it into 5 parts on average.
Wrap the pastry in the main dough.
Slowly wrap the cake in the tiger's mouth.
close
to buckle up
Wrap it up and wake up for ten minutes
Wrap the pastry in dough, cover it with plastic wrap or wet towel, and wake up for a while.
Flatten and roll into a cake of suitable size.
Grease the electric baking pan, heat it slightly, and put in the cake.
Put in the cake and cover it.
Beat the eggs while heating, add chopped green onion and a little salt.
When heated, the cake will bulge the lid, take the opportunity to open the lid, pick a hole and pour the egg liquid.
Look, it's bulging and there's a hole.
Pour in the egg mixture
Cover and heat.
Turn over halfway
Both sides are golden yellow. While eating, those who like to brush sauce can brush sauce, and it is delicious without brushing sauce, because there is salt in flour, pastry and egg liquid, which is just right.
Egg filling cake: make it yourself in the street early.
material
50 grams of flour; 1 egg; Appropriate amount of salt; 1 shallot; Two drops of sesame oil
working methods
raw material
Stir the egg mixture and season with a little salt and cooking wine. Flour is put in a deep bowl.
Season the flour with 2 drops of salt and sesame oil and beat it into a slightly flowing batter with an eggbeater. The water should be added bit by bit.
Add a spoonful of oil, about 5 ml, into a non-stick pan, pour in flour, and lay it flat into a round cake.
When it is seven-ripe, pour in the egg mixture and add chopped green onion when it is slightly solidified.
When the egg liquid is 8 minutes cooked, roll it up slowly and then fix it.
The cooked omelet will be delicious if you change the knife.
Flying cake version of egg filling cake
material
Eggs; Onion oil tastes' Indian flying cake'; Onion leaves; salt
working methods
Eggs, onion leaves, onion oil in the supermarket "Indian flying cake"
Knock the eggs into a bowl, add chopped onion leaves and add a little salt.
Stir the mixed egg mixture evenly.
Take out a chopped green onion-flavored flying cake from the refrigerator and fry it in a pan with low heat, without oil, because the flying cake itself has oil.
When the flying cake is fried on both sides, it will have a natural layer. Gently push away the upper layer of the flying cake with chopsticks.
Slowly pour in the egg mixture, close your mouth and fry the eggs on low heat.
Lazy version of egg filling cake
material
Grab a piece of cake; An egg; Small amount of salad dressing or ketchup (optional)
working methods
Both supermarkets and Taobao have hand-grabbed cakes to sell!
Take a slice out of the refrigerator!
Tear off the film, do not defrost, do not add oil, directly put it into the pot and heat it on medium heat!
While heating, beat the cake with a silicone knife, and then open a mouth with scissors when it bulges in the middle!
Knock in the eggs directly, and then stir with a silicone knife! This step is a bit difficult!
Or break the eggs and pour them in. It's easier to wash one more bowl!
Keep heating, put some salad dressing or ketchup on the pot, and you can eat anything!
Egg cake
material
Flour 250; Water (warm water)150g; 2 grams of salt; Crispy: 50 grams of flour; 40 grams of oil; 3 grams of salt; Spiced powder (optional)1g; Cumin powder (optional)1g; Pepper noodles (optional)1g; Pour in the right amount of eggs
working methods
Prepare crispy noodles, flour, salt, spiced powder, cumin powder and pepper noodles according to your preference and put them in a bowl.
If you don't like spiced mouth, put flour and salt.
Heat the oil until it smokes slightly, turn off the heat and pour it on the flour.
Stir well until crisp. This is a very thick cake (this cake can't be very thin)
Make a cake:
Flour, salt, mix.
Knead into a smooth dough.
You need to knead the dough again half an hour after waking up, and then at least half an hour after waking up (this is to increase ductility).
Sprinkle some powder on the chopping board. Simply rub it twice and arrange the strips.
Divide into four equal parts
Take a dough embryo and roll it into an oval shape, not too thin, the thickness of a dollar coin.
Put the dough in the middle, but don't put the dough on the sides.
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20% discount
Tighten the four seams, otherwise the pastry will easily leak out.
Press the sides by hand first, and then roll them slightly thinner with a rolling pin. (thick in the middle and thin on both sides)
It's on sale again.
20% discount Like a quilt.
Grease the plate, brush a layer of oil on the surface of the rolled cake embryo, and wake it for at least 40 minutes.
Make each cake embryo at a time and wake up.
This step can actually be done the night before and put in the refrigerator. The pancakes were just right the next morning.
Take a proofed dough embryo. Press it with your hand.
Gently roll it into a square. (Not too thin, not easy to peel off and blister)
Put it in a pot preheated by medium and small fire. (The pot must be preheated. If the pan is cold, it will affect the cake. ) Brush the pan with a thin layer of oil in advance.
Brush the surface with oil and turn it over for about 30 seconds. Be sure to turn it over often.
It's bubbling.
Insert a small hole and pour in the egg mixture, then turn it over and bake until golden brown.
Brush your favorite sauce and add lettuce, shredded potatoes, chicken fillet, sausage, bacon, ham and so on. And roll up any side dishes you like.
This is good for breakfast.
Egg cake
material
Flour; Clear water; Edible oil; Lettuce; Sweet noodle sauce; Eggs (of hens)
working methods
Prepare materials
Add proper amount of warm water to the flour.
Stir slowly and evenly with chopsticks.
Make a soft dough. Remember, the softer the dough, the better the cake.
Cover and wake up for more than half an hour.
Add proper amount of edible oil to flour to make cakes. If you like the taste of chopped green onion, you can fry chopped green onion thoroughly, and the remaining oil is chopped green onion oil, followed by chopped green onion oil after mixing.
Take a piece of dough the size of a steamed bun.
Wrap it in a piece of dough, wrap it tightly and rub it.
After rolling into a round cake with a rolling pin, be careful not to use too much force, which is the reason that affects the stratification of egg filling cake.
Add a little clear oil to the pot.
Add some cooking oil to the pot, put the dough in, and it will swell up soon.
Pick a small mouth, break the eggs and pour them directly into the cake.
Turn the crust over and spread the eggs evenly on the crust. Turn the cake over and let the eggs heat evenly. After a while, the eggs will be cooked.
Spread the sweet noodle sauce evenly, preferably the sweet noodle sauce of roast duck, not too salty.
Add lettuce and roll it up. You can also fry two slices of ham or tenderloin, which is also delicious.
Simple, right?
Breakfast was great!
Cut it open and see. Eggs are flat and crisp. Take a bite! Don't bite my hand
Xiaotang ate half, shouting delicious! Do it for your family when you are free!
Crispy egg cake
material
Water; Face; Oil; Salt; Eggs; Can be sandwiched with lettuce, shredded carrots, shredded cucumbers, ham sausage, meat sauce and chopped peanuts.
working methods
Water and noodles live into smooth dough, which is slightly softer than the usual pancake dough! I woke up for about fifteen minutes!
Take a small piece of dough, put it in your palm, and put the dough in the middle (oil and flour live together).
Squeeze your mouth like a steamed stuffed bun
Put it on the chopping board and roll it into a round piece.
Thinner and better taste.
Put oil in the pan, put the crust on it, wait for about two minutes, and turn it over.
After a while, you will see bubbles coming out.
You can also prepare eggs in advance and add some salt to break them up (you like to eat chopped green onion, and adding chopped green onion will make them more delicious)
A bulging bubble, dig out a small mouth.
Put it on the edge of the pot so that the eggs can be poured in easily.
The bottom is almost done. Turn it over again.
After turning over
Fry both sides until golden brown.
In this way, the egg cake is made, and various vegetables and sauces can be added.
There are only shredded carrots and meat sauce at home today.
Just roll it up!
Egg cake
material
2 eggs; 200 grams of flour; A little salt; A spoonful of oil; Two onions; Call one; A bowl of boiling water
working methods
Weigh the flour with a scale and ignore it.
Add 200 grams of flour
This scale doesn't work very well
Add a small bowl of boiling water and mix the noodles evenly.
Rub smoothly
Cover with plastic wrap and sober up in the refrigerator for 30 minutes.
Stir 20 grams of flour with a small bowl spoon and a spoonful of oil until crisp.
After waking up, divide it into several parts equally.
Roll into rectangular thin slices and brush with cakes.
This brush works well.
Fold the pastry in half before brushing it.
Roll up from the bottom
Form a tube shape, and pay attention to the leakage of the pastry.
Then flatten it from the top.
Roll thin with flour.
Flat bottom oil drain
When the cake is slightly golden yellow, it will be divided into several layers.
Pick out a layer with chopsticks.
Add chopped green onion and a little salt to the egg mixture and pour it into the cake interlayer.
Put in the egg mixture
Fried on both sides with a little oil.
It worked.
Egg cake
material
Flour; Eggs; Lettuce with large leaves; Salt; Warm water; Edible oil; Soy sauce/sweet noodle sauce/Chili sauce
working methods
Prepare a piece of cooked dough with salt and warm water, 3-4 slices of lettuce and 2-3 eggs, and beat into egg liquid.
Sprinkle a proper amount of dry flour on the chopping board, knead the dough evenly, and then divide it into several equal parts the size of an egg. Take one of them, roll it into strips and drop a little cooking oil.
Spread the cooking oil evenly on the dough surface and roll it up from one end.
Squeeze your mouth tightly and stand the dough up.
Gently press the bread with your palm.
Roll round pancakes with a rolling pin. Make other cake embryos in turn.
Heat the pot, but the right amount of cooking oil.
Put the cake embryo into the pot and fry it on low heat.
When the dough on the surface of the cake embryo bulges, it can be poked open with chopsticks to expose a gap.
Pour an appropriate amount of egg liquid into the center of the crust from the gap.
Cover the crust and continue to heat.
Reverse it in time, and you can cook it when both sides are golden yellow. Brush the surface of egg filling cake with soy sauce or sweet noodle sauce, add a little Chili sauce appropriately, and wrap lettuce leaves to eat while it is hot.
Egg cake capable of putting eggs
material
1 tsp salt; 300 grams of ordinary flour; N eggs; Warm water of about 40 degrees is about170g; N sausage; Laodopted mother a small amount; Soy sauce 1 teaspoon
working methods
Dissolve warm water with salt, pour it into flour several times, stir with chopsticks while pouring, and knead it into smooth and soft dough by hand.
Wrap it in plastic wrap and wake up at room temperature for 30 minutes.
Divide the awake noodles into several portions, each as big as an egg.
Roll a small dose into a sheet with a thick middle and a thin periphery.
Brush a thin layer of oil in the middle of the dough, leaving about 1.5CM without oil.
Like making steamed buns, drag the ungreased edges together bit by bit.
After being dragged together, there is a small dose in the middle.
Interrupt small doses. no
Roll this bun-shaped dough flat again. No matter what air is in it, just roll over and break the bubbles.
The flat and thin dough sheet has a uniform thickness and a diameter of about 65438±08cm.
Brush the non-stick pan with a thin layer of oil, fry the bread slowly, and when the cake bulges in a large area, poke it with chopsticks, open the upper layer and pour the mixture of soy sauce and eggs.
Fry the other side, golden on both sides and serve.
Brush with a thin layer of Laoganma and sausage. You can put some lettuce and cucumber, whatever you like.
I hope everyone will succeed and have fun.
The inedible noodles are stored in the refrigerator layer by layer with thin oiled plastic wrap, and will be sour within three days.
Leek-flavored carrot quinoa omelet
material
Quinoa, wheat flour, 1 egg, 1 2 carrot,1small handful of leek,12 teaspoons of salt, a small amount of spiced powder and a small amount of edible oil.
working methods
1. Measure 2 spoons of quinoa with a spoon and put them into the grinding cup of the cooking machine.
2. Cover the grinding cup and install it on the main machine, and electrify it to crush quinoa into powder.
3. Measure 4 tablespoons of wheat flour with a spoon and put it into the basin.
4. Pour the beaten quinoa powder into the basin.
5. Stir the two powders evenly with chopsticks.
6. Measure 1 spoon of cold water with a spoon and pour it on the mixed powder.
7. Stir in one direction with chopsticks, and mix the water and mixed powder evenly.
8. Measure 1 spoon of cold water with a spoon and pour it on the mixed powder.
9. Stir in one direction with chopsticks until the mixed powder is diluted into batter, and stir up the batter with chopsticks to make it diarrhea.
10. Beat an egg into the prepared batter and add 1/2 teaspoons of salt.
1 1. Sprinkle a little spiced powder.
12. Break eggs in one direction with chopsticks and stir them in the same direction.
13. Mix the egg mixture and batter thoroughly, and stir it with chopsticks, but it will still be watery.
14. Wash leeks and carrots, cut into powder and put them in the batter.
15. Stir in one direction with chopsticks, so that the vegetable grains are mixed into the batter.
16. Put the pot on the induction cooker, press the "stir-fry" button to 2 100 degrees until the bottom of the pot is slightly hot, turn the "stir-fry" button to 160 degrees, and dip a small amount of cooking oil in the kitchen paper towel and smear it on the bottom of the pot.
17. Scoop in 2 tablespoons of batter.
18. Hold the handle with your hands and turn it in one direction so that the batter is evenly distributed at the bottom of the pot and start frying.
19. fry until the surface of the batter is solidified and the edge is slightly tilted upwards. When the cake can move in the pot, turn it over.
20. Continue to fry the other side.
2 1. fry until the other side is colored, and then take out the cake.