An omelet is a snack made of eggs and flour. It originated in Xinyang, Henan, and is deeply loved by local residents. Pour the egg liquid into the half-cooked cake and continue to fry. The crust of the cake is crisp and the eggs are delicious. Egg cake is also a kind of breakfast. Eggs, noodles and vegetables are nutritious, convenient and quick, and are very popular with everyone. It is one of the flavor foods in Henan, Hebei, Shandong and Shanxi.
First, the practice and formula of egg filling cake
Formula:
300 grams of flour, moderate amount of warm water and 3 eggs.
Exercise:
1, prepare 300g flour.
2. Add warm water above 40 degrees and stir with chopsticks, then mix the dough, cover with plastic wrap and wake up for 20 minutes.
3, the eggs are scattered for use.
4. Wake up the dough and make a preparation. Put some dry flour to prevent your hands from sticking.
5. Roll the agent into long strips, add appropriate amount of oil, and apply evenly.
6. Roll up and press from one end.
7. Roll the oiled agent into pancakes, and you can go out.
8. When the cake bubbles, poke a hole with chopsticks and pour in the broken eggs.
9. When the eggs are cooked, the cake can be made.
10, then spread the sauce, release the vegetables and roll them up to eat.
Second, the investment profit analysis
Egg filling cake is a good project with relatively little investment. Become? Small money makes more money. The cost of egg filling cake is 20 cents for flour cake, 50 cents for an egg, and 10 cents for vegetables and fresh sauce. The total cost does not exceed 50 cents, the market price is generally 3.00-3.50 yuan, and the net profit is more than 50. If we conservatively sell 200 eggs a day to fill cakes, the daily net profit will be higher than that of 400 yuan, and the investment will only cost one or two thousand yuan, and the cost will be recovered in four or five days. So small businesses can also make big money.
Third, the core technology of egg filling cake
1. Methods and steps of sauce cooking
2. Pastry practice
3. The choice of flour, and the matters needing attention of water temperature and proportion.
4. Selection of thickener and perfume
Four. Screenshot of content material