Egg pancakes because of the convenience and delicious characteristics of almost everyone loves, but when you try it at home, is it difficult to make the cake bulge and not break the skin like the street stalls? In fact, you want to do this, just need to move a little in the noodle can be, the next we look at the home version of how to do egg filling cake.

1. To make egg pancakes you need to scald the noodles.

First prepare 200 grams of flour, then scald one-third of the flour with 40 milliliters of boiling water.

For the rest of the flour, mix 80ml of water with the flour until there is no dry flour, then knead the two kinds of flour together, in this way the flour will be soft but not too strong.

After kneading, drizzle the dough evenly with vegetable oil, which makes the cakes softer and less hard when cooled. Knead for about 2 minutes to smooth the dough.

After kneading until smooth, cover the pan with a lid and let the dough rest in a sealed container for 15 minutes to allow the gluten to relax and the dough to become softer and more malleable.

2. Molasses time, start to prepare the shortening;

prepare 50g of flour, add 40ml of vegetable oil to the pot, when the oil temperature reaches 70% heat, start the pot and pour the hot oil on the flour.

Then stir into the sticky shortening, leave to cool and stand by,Shortening can isolate the pastry, is the key to the pastry layered bulging.

3.15 minutes later, we sprinkle the bottom of the board, the molasses dough out, kneading easy to rise, destroy the ductility, we rolled directly into long strips.

After rolling the dough into long strips, pull out 3 to 4 desserts, press the desserts flat, and roll out the dough into a round shape.

After rolling out, put some shortening in the center of the dough, avoiding the edges of the shortening, otherwise it will not be easy to pinch.

Then tighten the opening like a bun, pressing down on the excess dough to prevent air leakage, and when air leakage occurs, it won't bulge when cooking.

To make a good biscuit, place it on a board with the back of the seal facing down and cover it with a thin cloth, and let it relax for 5 minutes so that it can be rolled out more easily and the skin won't be easily broken.

3.This time to prepare some filling, a few leeks or small onions or garlic cloves chopped into pieces, put into a pot, and then beat four eggs, add 2 grams of salt, mix well and set aside.

After the filling is ready, we take out the molten dough, press it down on both sides, flatten it, and then gently roll it out in all directions to make a round pancake. The shortening should be rolled out evenly, so that it can be easily blistered and layered.

Make sure you don't break the skin, because if you do, it won't puff up.

4.Rolled out after you can start the pancake, at home with an electric pie pan is easier to control the fire, turn on the small fire evenly brushed with vegetable oil, the oil temperature of fifty percent heat when the pancake biscuits into the pan, cooking for 30 seconds.

After the edges of the pancake have browned, drizzle a layer of vegetable oil on top to lock in the moisture and make the inside of the pancake softer.

Then we turn the pastry over, and it will get bigger and bigger like a balloon. Poke it through it to pour in the filling, a step that will cause extreme comfort.

After pouring in the egg mixture turn the pie over again and cook for 1 minute, when the edges bulge again it's ready to come out of the pan.

This is the time to serve with your favorite lettuce leaves, squash, ham, and other ingredients, and brush with your favorite dipping sauce chili!

1. Mixing cool and hot water to make the dough is more suitable for making dunking cakes, which are soft but not too strong

2. When wrapping the shortcrust, the edges of the crust should not stick to the shortcrust, so that the edges will not be able to be pinched together, resulting in air leakage.

3. When rolling out the crust, be sure to roll it out gently in all directions, tentatively, to even out the shortening and make it easier to layer. Be sure not to roll through the skin, if you break the skin, the cake will not bulge

This egg pancake in the stalls about 6 dollars, and we made our own at home, it is not good to calculate the price, let's just count it as priceless. A sophisticated you must match a sophisticated breakfast, so give it a try!