Egg-filled pancakes

How to make egg-filled pancakes

“Do you still remember the delicious food outside the university? I can never forget a taste of college. School The most popular thing in the back alley is the egg-filled pancake. The queues are long every day, just like the scene during a supermarket promotion. Take a bite of the hot egg-filled pancake, it is fragrant, crispy and delicious. Beautiful! But I haven’t tasted it since I graduated. The food at the roadside stalls is delicious, but the hygiene is worrying. So the best way to eat this cake without worrying about hygiene is DIY (appropriate amount) edible oil (appropriate amount) lettuce (appropriate amount) sweet noodle sauce (appropriate amount) chili sauce (appropriate amount) salt (appropriate amount)

Kitchenware

Pan

1 After heating the cooking oil, pour it into the flour while it is still hot and mix well to form a puff pastry. Cool and set aside.

2 Blanch the flour with boiling water, then slowly add cold water.

3 Knead it into a soft dough, wrap it in plastic wrap and let it rest for half an hour.

4 Take out the dough and knead it gently.

5 Take a piece of dough and roll it into a long piece, evenly spread with pastry and sprinkle with a little salt.

6 Fold the dough in half, roll it from one end to the other (roll it slightly tighter), and pinch the dough sheet tightly at the seal.

7 After rolling, stand the dough up, flatten it from top to bottom with your palms, and then roll it into a thin pancake with a rolling pin.

8 Heat a little oil in a pot, put in the pancake, and cook over medium-low heat; when the middle of the pancake bulges, quickly use chopsticks to prick the bulging part to form a small opening.

9 Pour in the beaten egg liquid, then turn over and continue baking.

10 Fry until golden brown on both sides.

11 Spread the baked egg pancake with sweet noodle sauce (chili sauce), wrap it with lettuce and enjoy.