Egg cake is a traditional name of Han nationality originated from Xinyang, Henan Province, and is deeply loved by local residents. Pour the egg liquid into the half-cooked cake and continue to fry. The cake crust is crisp and the eggs are delicious. Egg filling cake is also a kind of breakfast, with eggs and vegetables, which is both nutritious and convenient.
Today, I will share with you how to make delicious and soft omelets at home and how to make each omelet swell. Friends you like should learn quickly.
Egg filling cake
1. First, we prepare 200 grams of flour, scald one third of the flour with 40 ml of boiling water, and then mix the rest with 80 ml of clear water. After stirring until there is no dry flour, we knead the two kinds of flour together. Noodles made in this way are soft and chewy.
2. After kneading, sprinkle vegetable oil evenly on it. Vegetable oil can make cakes softer but not harder when they are cold. Knead for about 2 minutes, knead the dough until smooth, cover the lid, and seal the dough for 15 minutes to relax the gluten, so that the dough will be softer and more malleable.
3. When baking noodles, we prepare pastry, prepare 50 grams of flour, add 40 ml of vegetable oil to the pot, take out the pot when the oil temperature rises to 70%, pour the hot oil on the flour, stir it into thick pastry, and let it stand and cool for use. Crispy pastry can isolate crisp pastry, which is the key to layered foaming of crisp pastry.
4./kloc-After 0/5 minutes, we spread the bottom surface on the chopping board and take out the baked dough. Don't knead the dough directly into long strips, which will easily lead to the hardening of the dough and destroy the ductility. Next, flatten 3 to 4 pieces of dough and roll them into a round dough.
5. Put a proper amount of pastry in the middle of the dough. Don't touch the edge of the cake. It's not easy to pinch the opening like steamed bread. Excess dough is compacted to prevent air leakage. If it leaks, it won't bubble when cooking. Put the finished green body with the sealing face down on the chopping board, cover it with fine cloth and relax for 5 minutes, which will make it easier to roll away and not easy to break the skin.
6. In the noodle time, we prepare stuffing, prepare a few washed leeks, or change them into shallots or garlic sprouts, cut them into pieces and put them in a basin, beat in four eggs, add 2 grams of salt, and stir well for later use.
7. Let's take out the baked green body, press the front and back, flatten the green body, and gently roll it into round pancakes in all directions, so that it is easier to make the pastry roll evenly and facilitate foaming and layering. We can't break the skin, or the cake won't swell.
8. After the cake blank is finished, we start baking. Turn the pan to low heat and brush the vegetable oil evenly. When the oil temperature is 50% hot, put the cake blank into the pot and bake for 30 seconds. After the edge of the cake changes color, pour a layer of vegetable oil on it to lock the moisture in the cake and make the inside of the cake softer.
9. Then we turn the cake upside down. At this time, the cake is like an inflatable balloon. The bigger the drum, we poke a hole in the shell of the cake, pour the egg liquid into it, and then turn the cake upside down and bake it 1 minute. After the egg liquid is completely solidified, turn it over again. When the edge of the baked cake bulges again, it can be cooked.
We brush our favorite dipping sauce on the shell of the cake, wrap it with lettuce leaves, and sandwich it with ham or lunch meat, which is more delicious. We can make a rough cake in advance, wrap it in plastic wrap and put it in the refrigerator for refrigeration. We can make it whenever we want, which is very convenient and fast.
Technical points:
1. cold water and hot water and noodles are more suitable for filling cakes, which are soft and strong.
2. When wrapping pastry, don't stick pastry on the edge of dough, so as not to pinch the edges together and cause air leakage.
3. When rolling cookies, you must roll them gently in all directions, so that the cakes can roll evenly and be layered easily. Don't roll the skin, or the cake won't bulge.