Instruments: flour, vegetable oil, leeks, small onions, eggs.
1, first of all, prepare 200 grams of flour, with 40 milliliters of boiling water to scald one-third of the flour, the remaining flour with 80 milliliters of water and noodles, stirring until there is no dry flour after the two kinds of flour kneaded together, with this method and out of the noodle is soft and not lose the strength, in addition to a variety of snacks commercial store technology to learn Jiawei front English B F T next 3 3 9.
2, kneaded well, then evenly drizzled with vegetable oil.
2, after kneading, evenly drizzled with vegetable oil on the top, vegetable oil can make the cake softer, cooler and will not be hard, rubbing for about 2 minutes, the dough kneaded smooth with a lid cover, sealed molasses for 15 minutes, so that the gluten relaxation of the dough so that the dough will be more soft and malleable.
3, molasses time, prepare shortening, prepare 50 grams of flour, add 40 milliliters of vegetable oil to the pot, when the oil temperature rises to 7% heat, pour the hot oil on the flour, stir to form a sticky shortening, let it cool and standby, shortening can isolate the cake, is the key to the cake layered bubbles.
4, 15 minutes later, we sprinkled the bottom of the board, the molasses good dough out, do not knead directly rolled into a long strip, kneading is easy to destroy the ductility of the gluten, the next 3 to 4 dosage in the dosage pressed down flat, rolled into a round dough.
5, in the middle of the crust into the appropriate amount of shortening, the edge of the shortening is not stained, not easy to pinch tightly like a bun to tighten the opening, the excess surface compaction to prevent leakage, leakage, if the branding will not be bulging. Do a good job of the billet, the sealing side down on the board, covered with a fine cloth and then relax for 5 minutes, so that it is easier to roll out the skin is not easy to break.
6, molasses time, we prepare the filling, ready to wash a few leeks, can also be replaced by small onions or garlic, chopped into minced into a pot, beat four eggs, add 2 grams of salt, mix well and spare.
7, the molasses billet out, front and back to press a little, the billet pressed flat, gently rolled in all directions into a round pancake, so that it is easier to roll out the shortening evenly, easy to bulge layered, be sure not to roll out the skin, break the skin, the cake can not be drummed up.
8, biscuit billet done, began to cook, start the pan on a low flame evenly brushed with vegetable oil, the oil temperature of fifty percent hot when the biscuit billet into the pan, cooking for 30 seconds, the edge of the cake after the discoloration, on top of a layer of vegetable oil, locking the cake's moisture to make the internal more soft.
9, and then turn the cake over, the cake like an inflatable balloon, the bigger the drum, poke a hole in the crust, pour the egg mixture inside, and then turn the cake over and cook for 1 minute, the egg mixture is all set after the flip again, cook the edge of the cake once again bulging can be out of the pan.
10. Brush the crust with your favorite dipping sauce, wrap it in lettuce leaves, and sandwich it with ham or luncheon meat for extra flavor.
Note
1: Mixing cool and hot water is better for making dunking cakes, which are soft but not too strong.
2. When wrapping the shortening, the edges of the pastry should not stick to the shortening, so that the edges will not be able to be pinched together, resulting in air leakage.
3, rolling out the biscuit blank, must be in all directions, try to gently roll, the shortening rolled evenly, easy layering. Must not be rolled through the skin, if the skin is broken, the cake will not bulge.