Egg dunking cake is a traditional attraction of the Han, which originated in Xinyang, Henan Province, loved by local residents. Pour the egg mixture into the baked cake and continue to fry, the crust is crispy and the eggs are fresh. Egg pancake is also a breakfast with eggs and vegetables, which is both nutritious and convenient.

Today, I want to share with you how to make delicious and soft egg enchiladas at home, and how to make a big bubble for each omelet. My favorite friend should learn fast.

This in is a simple and common practice, no complicated techniques, Zhang made a big bubble

Egg omelet

1. First of all, we prepare 200 grams of flour, blanch one-third of the flour with 40 milliliters of boiling water, mix the rest of the flour with 80 milliliters of water and mix the two types of flour and knead them together until there is no dry flour. The flour mixed in this way is soft and thick.

2. After kneading, sprinkle vegetable oil evenly over the top. The vegetable oil will soften the cake and it won't be hard when it cools. Knead for about 2 minutes, smooth the dough, cover the pan, and seal the dough for 15 minutes to allow the gluten to relax so the dough will be softer and more resilient.

3. While the pasta is being made, we prepare the pastry, prepare 50 grams of flour, add 40 ml of vegetable oil to the pan, remove the pan when the oil temperature rises to 70%, pour the hot oil over the flour, stir to form a sticky pastry, leave to cool and set aside. The pastry can be isolated from the pastry, which is the key to layering and bubbling the pastry.

4. 15 minutes later, we spread the bottom surface on the board, remove the dough, do not knead the dough, directly rolled into strips, kneading tends to harden, destroying the extensibility of the next 3 to 4 dough agents is to flatten the dough, rolled into a round dough.

5. Put an appropriate amount of dough in the center of the dough, and don't touch the dough at the edges. It is not easy to pinch the opening like a bun. The extra dough is compacted to prevent leakage. If it leaks, it won't bubble when baking. Finished blanks, seal side down, are placed on a sheet pan, covered with a fine cloth, and then relaxed for 5 minutes so they roll out more easily and don't break the skin.

6. Noodle time, we prepare the filling, prepare some washed leeks, or replace them with green onions or garlic cloves, cut into pieces, put them in a pot, add four eggs, add 2g of salt, mix well and set aside.

7. We first take out the baked billet, press back and forth, flatten the billet, gently roll it in all directions into a round pancake, so that it's easier to roll the crust evenly for blistering and layering. The skin must not be broken. If the skin is broken, the pancake won't puff up. This is a simple and common way to fill a cake with eggs. There is no complicated maneuver, Zhang made a big bubble

8. After the cake is finished, we begin to bake, evenly brushing vegetable oil on a small fire. When the oil temperature reaches 50%, put the cake into the pan and bake for 30 seconds. Once the edges of the cake are browned, spray a layer of vegetable oil on top to lock in the moisture and make the inside softer.

This is a simple and common way to fill a cake with eggs. No complicated maneuvers, Chang made a big bubble

9. Then we turned the cake upside down. At this point, the cake is like an inflated balloon, getting bigger and bigger. We poked a hole in the shell of the cake, poured the egg mixture into it, and then baked the cake upside down for 1 minute. After the egg mixture has completely solidified, it will be turned over again. When the edges of the baked cake bulge again, you can take it out of the pan.

We brush our favorite dipping sauce on the outside of the cake, wrap it in lettuce leaves, and sandwich it with ham or luncheon meat. We can make the cake ahead of time, wrap it in plastic wrap and chill it in the refrigerator. It's quick and easy to make when you want.

Technical points:

1. Mixing cold and hot water to make the dough is more suitable for filling the cake, soft but firm.

2. When wrapping the dough, don't stick the crust to the edge of the dough, so that the edges don't knead together and cause air leakage.

3. When rolling the biscuit blanks, try to roll them lightly on all sides, so that the biscuits are evenly rolled and easy to layer. Do not roll out the skin. If the skin is broken, the cake will not swell.