The practice of filling cakes with eggs
Put 1 and180g flour into a basin, slowly add hot water, stir with chopsticks while adding it, knead it into smooth flour by hand when dry powder is not visible, cover it with plastic wrap and leave it for about 20 minutes.
2. Start making cakes: put 20 grams of flour into a small bowl, add olive oil and stir well with a spoon.
3. After the dough is proofed, it is divided into 4 equal parts on average.
4. Take one of the dough, roll it into a small round cake, and put a proper amount of pastry in the middle.
5. Wrap the crispy dough into the dough (try not to leak oil).
6. Gently roll into a thin and even dough with a rolling pin.
7. Brush the baking tray with a little oil and put the rolled dough into the baking tray.
8. Turn the cake over after the surface changes color, and slowly pay attention to the state in the middle of the cake. When it bulges in the middle, gently pierce the cake skin with chopsticks.
9. Pour the broken egg liquid (1 egg) into the crevasse.
10, fry one side until the egg liquid is solidified, turn over and fry the other side, and fry both sides until solidified, and then take out the pot.
1 1. Brush a layer of sweet noodle sauce on the surface of the cake, add lettuce and half a ham and roll it up.
Food tips
1, roll the skin lightly and slowly.
2. The punctured mouth can be larger to facilitate the pouring of egg liquid.