Eggs can be cooked, fried, stewed, steamed, etc., which feels that eggs are omnipotent. In addition, when making cakes and cakes, adding eggs can not only make food softer, but also add a little different taste.
Today, my mother will share some delicious egg breakfast cakes with you. They are delicious and delicious, and the method is relatively simple. Even without rich kitchen experience, they can be easily done.
Egg stuffing cake
Step 1: Add 1 spoon salt to 300g of ordinary flour to increase the gluten, mix the flour with 200ml of warm water until there is no dry flour, add about10g of oil, knead it into a smooth dough, and then cover it to wake up for10min.
Step 2: Beat 3 eggs into the bowl, add 1 spoon salt and 1 spoon pepper, stir well, then fry the eggs until cooked and scattered.
Step 3, prepare some shallots, cut them into chopped green onion, pour them into the eggs, add a spoonful of shrimp skin, and stir well for later use.
The fourth step is to wake up the noodles, knead them for a while, and then divide them into two doses. Take an agent, knead it round and flatten it, roll it into a rectangular pancake, brush the surface with a layer of oil, sprinkle some dry flour, fold the cake slowly, pinch both ends, and roll it into a pancake. After rolling, let's spread the chopped green onion eggs on it, don't spread too much, and leave some on the four sides. Then continue to fold the cake, pinch the four sides after folding, and roll it a little, and you can pan-fry it.
Step 5: Brush the pan with oil, sear it with medium and small fire, and turn it over for 3-4 times until the cake is cooked.
Egg wrapped cake
Step 1: Pour 300 grams of flour into the basin, add 1 spoon of salt to increase the gluten. Half of the flour is mixed with warm water and half with boiling water. Finally, after stirring it into a flocculent shape, knead it into a smooth dough.
Step 2: wake up the dough, simply knead it for a few times, then arrange it into strips, divide it into two doses, and roll one dose into pancakes.
Step 3: Then we pour some oil on the cake, spread it evenly, and then sprinkle with salt and pepper powder. If there is no salt and pepper powder, we can also sprinkle with allspice powder, and then sprinkle with some dry flour, so that the layer is good. Then we evenly sprinkle chopped green onion on the surface, slowly roll it up from one side, pinch it tightly at the closing part, then roll it up, press it into a cake after rolling, and cover it with plastic wrap to relax for 5 minutes.
Step 4: Sprinkle some dry flour on the relaxed bread, and then roll it into pancakes. Pour some oil into the pan, add the bread when the oil is hot, and brush it with a layer of egg liquid on the surface. After brushing the egg liquid, cover the lid and bake it with low fire. After the egg liquid on the surface solidifies, it can be turned over, and it can be taken out of the pan for about 3-4 times.
Egg pancake
The first step is to cut a small handful of shallots into chopped green onions for later use.
In the second step, pour 200 grams of flour into the basin, add a teaspoon of salt, then add 400 grams of water in several times and stir well until it is fine and no particles, just a little thinner than yogurt.
Step 3, then pour the chopped green onion and stir it evenly again, scoop two spoonfuls of batter into a small bowl, depending on the size of your own pot, then beat 1 egg into the small bowl and stir it evenly.
Step 4, brush the oil in the pan, pour the egg paste after the oil is hot, spread it into a round cake quickly, and bake it on both sides with a small fire until it is golden.
The omelet made in this way tastes very fragrant, and it is soft and rich in onion fragrance, which is worth trying.
Leek egg cake
The first step is that the leek in spring is the freshest and delicious, so it is the most suitable for making cakes. Clean fresh leeks and chop them.
Step 2: Add two eggs, a spoonful of salt, a spoonful of pepper and a spoonful of flour into the leek and mix thoroughly.
Step 3, brush the oil in the pan, scoop in a proper amount of leek paste after the oil is hot, then spread the leek paste into a round cake, bake it with low fire, turn it over and continue to bake it after the bottom solidifies. Golden on both sides, it can be cooked in almost 2 minutes.
Step 4, roll up the leek cake after taking it out of the pot, cut it into pieces and put it on a plate to eat.