Egg baked cake in Chengdu is also considered to be hundreds of years of snacks, and now there are many people also very much like to eat, so Chengdu egg baked cake is after hundreds of years of historical precipitation, very tasty Chengdu classic snacks , egg baked cake is Chengdu's authentic snacks, with eggs, flour, yeast, butter, water to make a thin paste. Use a small copper pot on the gas stove to heat up, scoop a spoonful of batter into the small copper pot on the heat, cover with a lid for 30 seconds, use tweezers to pinch the loose and put on the filling you want to eat wrapped up in a paper substitute can be eaten. People who are allergic to eggs do not dare to eat, as long as it does not affect despite eating. The main thing is that the master of the family to do egg baked cake, technical flavor is very critical.

Egg baked cake raw materials are very simple, flour, old batter, alkaline water, eggs stirred evenly static value, with a small copper pan baking, the middle of the sandwich sesame sugar or small peppers stir-fried daikonai grains and become. In fact, from the materials to the process is not necessarily more than the current tart, do the cake need tools: oven, which is a baking tool, not only bake the cake, is an important baking tool needed for each baked goodies. They are all made on the spot, and there are 20 or 30 kinds of fillings for the sandwich, with flavors such as sweet, tangy, salty, pretzel, spicy, and numb, and textures such as thin, dry, sheer, and crunchy. Fewer people make them now, but there's more variety.

A small copper pot on the stove, pour the pre-mixed egg mixture on it, the copper pot rolled around, covered with a lid, a thin layer of skin in the pot baked on. After about a minute, or 30 seconds, anyway, a very short time, uncovered, in the egg whites with sugar with with a whisk whisk. Then, egg yolks with flour with sugar milk oil stirred, and then mix it is ready. Then put into the oven to bake a sixty minutes up and down temperature is one hundred and fifty degrees on the cake is finished.

Too thin, the batter solidified slowly, the bottom of the cake body color is too dark, baked cake bubble degree is poor; too thick, the batter liquidity is poor, not easy to spread out in the pan, easy to cause uneven thickness of the cake body, and the batter solidified quickly, the color is too dark, the texture is rough. Once again, the soul of the egg baked cake is its side dishes, can be sweet or salty.