First, egg soft cake
1, beat the eggs into a bowl, add a little salt to taste, and then add a proper amount of water.
2. Add a small amount of flour several times and stir it into a fine batter.
3. Preheat the electric baking pan and brush the oil, pour in the batter, cover and bake until the omelet is set.
4. Prepare a small bowl, beat in the eggs and stir well.
5, pour the egg liquid on the cake, the egg liquid does not need too much, just spread a thin layer.
6, the egg liquid is not solidified, sprinkle some sesame seeds. If you like the taste of onions, you can also sprinkle some chopped green onion on them.
7. Bake until golden on both sides. Sweet and soft, very delicious. This cake can be eaten directly or rolled with your favorite dishes.
Second, pocket cake
Add 3g yeast to 1, 300g flour, then add 170ml water, stir to form flour wadding, and knead into smooth dough.
2. Put the dough aside and wake up for 20 minutes. It is unnecessary to be fully awake. If you want to save time in the morning, you can knead the dough before going to bed at night (you can put less yeast), put it in a fresh-keeping bag and ferment it in the refrigerator for one night.
3. Add cooking oil to flour to make it brittle. This kind of cake should not be too thin or too thick, as long as it can be spread evenly.
4. After the dough wakes up, divide it into small dough with uniform size and knead it evenly.
5. Roll the dough into a small cake, thick in the middle and slightly thin at the edge. Spread the pastry evenly on the top of the cake, and then wrap the pastry inside like a steamed stuffed bun.
6. Wrap all the dough, seal it down, relax for a few minutes, and roll it into a tongue.
7. Preheat the electric baking pan, brush the oil, add the cake, and bake it on medium and small fire until the inside bulges and the surface is golden.
Third, egg filling cake
1, 200g of flour, add120ml of warm water and stir into flour floc, then add15ml of edible oil and mix well.
2. Knead into a smooth and soft dough and seal it for 20 minutes. You can also put it in a fresh-keeping bag and put it in the refrigerator for one night.
3. Add 30 grams of flour to a small bowl, pour 20 grams of cooking oil and stir until crisp.
4. Proofread the dough, divide it into 6 equal parts, and then knead it evenly.
5. Roll the dough into small cakes and spread the dough in the middle.
6. Fold the four sides to the middle, wrap the dough, and don't expose it.
7. Handle all the dough and put it in a sealed place.
8. Sprinkle some flour on the panel to prevent sticking. First roll it horizontally, then roll it vertically, and put it into a rectangular pancake.
9. Preheat the electric baking pan, brush the oil, and bake the cake until one side is turned over. After a few turns, the cake bulged.
10, beat the eggs into the cup, add chopped green onion and a little salt to taste, and stir well.
1 1, poke the skin with chopsticks and pour the egg liquid in. When the eggs in the cake are cooked and the surface of the cake is golden yellow, it can be cooked. This cake can be rolled with your favorite side dishes or cut into small pieces and eaten directly. Both are delicious.
Fourth, homemade bread.
Add 2g yeast into 1, 140ml warm water, stir and melt, then pour in 250g flour, and stir until the flour is flocculent.
2. Knead into a smooth dough and seal it until the volume becomes significantly larger.
3. Divide the dough into 6 small doughs and knead well again.
4. Roll the dough into a pancake, brush a thin layer of oil on the surface of the pancake and sprinkle some salt and pepper. Then roll it up along one side.
5. Put all the dough in order.
6. Roll the dough into small cakes. Preheat the electric baking pan, brush it with oil, add the cake, turn it over for half a minute, and bake until the inside is cooked and the surface is golden.
7. The pastry baked in this way has a good layering and a soft taste. This kind of biscuit can be eaten directly, or it can be cut in the middle and put on your favorite side dishes.
Five, bean paste cake
1, 170 ml of warm water, add 3 g of yeast and stir to melt, then add 300 g of flour and stir to form flour floc.
2. Knead into a smooth dough and put it aside to wake up until the volume becomes larger.
Add 30 grams of edible oil to 3 15 grams of flour and stir until crisp.
4. Proofread the dough, roll it into a rectangular cake, and spread the dough evenly on the surface.
5. Roll up the cake along one side and cut it into small pieces of uniform size.
6. Knead the two ends into a ball to prevent the pastry from flowing out.
7. Prepare some bean paste stuffing and knead it into balls.
8. flatten the dough, wrap it in bean paste, and then pinch the seal tightly.
9. Roll the bean paste dough into small cakes, brush the oil in a hot pot, and bake in a pot until the surface is golden. Soft and layered bean paste cake is very delicious.
spinach omelet
1, spinach washed and cut into small pieces.
2. blanch the spinach with boiling water for half a minute to remove oxalic acid.
3. Take out the spinach, rinse it with cold water, squeeze out the water and chop it up.
4. Pour the flour into the basin, then beat in the eggs, add the chopped spinach and add a little salt to taste. Then add a small amount of water several times and stir it into batter.
5. Brush the oil in a hot pot, pour in the batter and spread it out. Cover the lid and bake until the inside is cooked and the surface is yellowish. It's fragrant and soft, with the smell of spinach and eggs. It's delicious.