200 grams of high flour

20g egg liquid

Milk 1 15

20 grams of butter

Yeast 3 g

Salt 1 g

Egg skin:

Two eggs

20 grams of chopped leeks

Salt 1 g

Meat floss 100g

40 grams of salad dressing

Method for making minced meat egg roll

All ingredients except butter are put into the bread machine or the chef machine. Knead until swollen, add butter, and knead until the film comes out.

Film output state

Ferment to twice the size in a warm place. Just stick your finger in the hole without retracting.

Let the dough relax for 25 minutes after venting.

After relaxing, roll it into a square, the size of a gold plate.

Use a fork several times to prevent bulging. Spray some water for secondary fermentation. Baking after fermentation 180 degrees 15 minutes. Take it out of the oven and let it cool to make an egg skin.

Make an egg skin, two eggs, some salt and chopped green onion, and beat well.

Grease the baking tray, preheat the oven 180 degrees, and put in (no egg liquid! ) After two minutes, when the baking tray is hot, pour in the egg mixture. The egg liquid will solidify instantly. Shake the baking tray left and right with gloves to make the egg skin evenly heated. If the egg skin is not ripe, put it in the oven for three or two minutes.

A thin layer of baked egg skin is easy to pick up.

Spread salad dressing on the back of toast.

Put on the egg skin.

Brush the other side of the bread with salad sauce and roll it up.

Cut into sections, spread salad sauce on both ends, and floss, and you're done!

Tempting. Don't!

skill

Fried egg skin has high requirements for non-stick baking tray. Note: preheat the baking tray first, and then pour in the egg liquid. The same principle as frying eggs is to change the pan into a baking pan.