working methods
1. After the dough is mixed, it takes some time to bake, and the cake made from the dough will be tough.
2, dough mixing is also a technical activity, but also related to the taste of the final product.
3. Brush cooking oil on the cake blank to make the cake blank layered.
4. In the last step of each method, there should be a little thickness gap at the edge of the cake blank, that is, the whole cake blank should not be rolled into a plane with the same thickness with a rolling pin, but the edge is slightly thicker than the middle, so as not to break the edge and let the egg liquid flow out when pouring.
5. When frying, brushing edible oil on the surface of the biscuit can make the crust brittle and the inside soft.
6. When you see a big bubble on the surface of the cake blank, gently poke a hole with chopsticks. Don't wait until the bubble disappears. Solidification between dough sheets is not conducive to punching.
7. If a novice in the kitchen finds it difficult to insert a hole with chopsticks, he can gently poke a hole in the first layer of the cake blank with a knife tip, and then insert a hole along the opened hole with chopsticks.
8. When pouring the egg liquid, it depends on the size of the cake. If the cake is small, pour less egg liquid, as long as the egg liquid can spread the inner layer of the cake evenly. Never pour more egg liquid just because the cake is small, so the egg liquid will flow out.
Brush the oil up and down, fry one side, pick a mouth with chopsticks, and then pour in the egg liquid. You'd better add chopped green onion to the egg mixture. After frying, brush some ketchup or sweet noodle sauce with Chili oil. Personally, I like to add raw chopped green onion!