Composition:
Lettuce, sausage, tenderloin, spicy Flammulina velutipes, eggs, low-gluten flour 250g (or ordinary flour).
Exercise:
1. Weigh 250g of low-gluten flour, or you can use ordinary flour, add 1g salt to increase the hardness of flour, and add a small amount of 150- 170ml warm water to stir for several times.
2. Put it on the chopping board and knead it repeatedly into a smooth long dough, cover it with plastic wrap and wake it up for half an hour.
3. Mix the pastry at this time: flour 1 spoon, salt 1g, 13 spices 2g, hot oil 1 spoon.
4. Proofing dough is divided into five doughs (70g 1).
5. Grease the dough and chopping board and roll it into palm-length dough.
Spread the dough in the middle (not on the side), fold it like a quilt, seal the two ends, screw the seals together, and wake up 10 minutes.
6. Roll it into a rectangle (don't break it)
7. Put a little oil in the cake blank, heat it until it is slightly transparent, and turn it over. Generally, the gas will rise after the third turn (the greater the beat).
8. While heating, beat 1 eggs and chopped green onion and stir in a bowl.
9. Heat to semi-solidification, then turn over and heat until the egg liquid is completely solidified.
10. Cooking sauce: soy sauce 25g, sweet noodle sauce 25g, tomato sauce 5g, peanut butter 5g, sesame sauce 5g, sugar 5g, 1 tablespoon soy sauce, half a spoonful soy sauce, 1 tablespoon oyster sauce. Brush the sauce on your mouth, add lettuce, sausage, tenderloin and spicy Flammulina velutipes, roll them up and put them in a bowl to cool. This egg filling cake recipe has been no problem since it was opened. The egg layer is very thick after cutting.
The second type
Composition:
Proper amount of dumpling skin, onion 1 root, salt 1 gram, 3 eggs.
First, the right amount of salt and pepper, the right amount of black sesame, and the right amount of edible oil;
Method:
1. Take out a dumpling wrapper, brush a little oil in the middle, sprinkle a little salt and pepper, and put chopped green onion;
2. Take another dumpling skin, pinch the edges of the two dumpling skins by 2/3, and then press them with a fork, so that the lace looks good;
3. Put the egg liquid between two dumpling wrappers and put about three or four spoonfuls of egg liquid.
4. Squeeze the closing place again, then press out the lace with a fork, and the cake embryo will be ready;
5. Brush the oil in the pot. After the oil is hot, put it into the cake embryo, brush a thin layer of cooking oil on the surface and sprinkle a little black sesame seeds; You can turn it over when you bake it golden, and you can cook it out when you bake it golden on both sides Take-away food is crispy outside and tender inside, which is very delicious.