You don't need to thaw, just heat the pot and put it directly into the pot.

Preheat the pan with low heat and brush the oil. Put in the cake embryo, cover it and bake it. You can see that the cake crust bulges with small bubbles and changes color. At this time, brush the oil on the surface and turn it over. In a short time, the cake crust bulges. Poke a hole, pour in the egg liquid, turn over and cook the eggs until they are cooked.

Making skills of egg filling cake

Adding salt to the dough can increase the gluten of the dough, so everyone can put it away. The dough is baked twice at a time, and the first time it is baked for 5 minutes briefly, because the gluten in the flour can be quickly formed, which can be better kneaded and smooth. The second long-term kneading can make the dough fully relaxed and easy to operate in the later stage.

The reason why egg cakes can't be bubbled is pastry. Boil the cooking oil to a slight heat, pour it on the flour, and stir it evenly. This is pastry. The pastry for filling eggs with cakes is better to be sticky, and it is not easy to break when rolling the skin.