How to make egg pancakes
1. 200 grams of flour in a mixing bowl, use chopsticks to make a small hole in the flour
2. Pour 80 grams of hot water in small batches
3. Using chopsticks, mix the hot water with 2/3 of the flour to form snowflake-like flakes
4.? Mix the remaining 1/3 of the flour with 4 grams of [泡多源], then pour about 10-15 grams of cold water into the remaining 1/3 of the dry flour in batches
5. Use chopsticks to mix the cold water with 1/3 of the dry flour to form snowflakes
6. Knead all the dough flakes together by hand to form a smooth ball of dough, and cover with a damp cloth. (The amount of water depends on the gluten of the flour. Different flours have different gluten and use different amounts of water, so add the water in small portions, not all at once.)
The method of making pastry blanks:
7. Molasses good dough on the board
8. Prepare a small bowl with a small amount of cold water, the right hand of the four fingers slightly curved, dipped in the water
9. Still the four fingers slightly curved, and vigorously and repeatedly tie the dough to tie the dough through
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10. Then knead the dough with your hands repeatedly
11. Knead the dough into an oval shape and roll it into a long cylindrical strip
12. Use your hands to pull the long cylindrical strip of dough into 50 grams each
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13. >14. Make the dosage form a round dough under the movement of the palm of your hand
15. Flatten the round dough with your hand to form a round cake, so the pastry is ready
One of the ways to fold the pastry blanks:
1. Take a flattened round pastry blank, and start rolling it with a rolling pin. Start rolling
2. Roll out the pastry blank into an oval shape
3. Dip a brush in a bit of cooking oil and evenly brush a layer of cooking oil on the oval pastry blank
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4. Fold the pastry blank to the center, then dip a brush in a bit of cooking oil and evenly brush a layer of cooking oil on the folded pastry blank
5. Roll one end of the biscuit upward and inward along the length of the biscuit
6. Roll it all the way to the other end of the biscuit, and tuck the edge of the other end into the gap at the lower end of the curled part to form a well-curled cylindrical dessert
7. Stand the cylinder dessert upright on a board
8. Flatten the dessert into a round dessert in the palm of your hand, and roll it out with a rolling pin
9. 9. Roll out and thin into a rectangular shaped pancake blank, or a round pancake blank
Pastry blank folding method No.2:
1. Take a flat round pancake blank, and start rolling it out with a rolling pin
2. Roll out the pancake blank into an oval shape
3. Dip a brush in a little bit of cooking oil, and brush the oval pancake blanks with an even layer of cooking oil
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4. Pinch the end of the pancake near your body, lift it upward and fold it back inward
5. Pinch the end of the pancake away from your body, lift it upward and fold it back inward, and use a brush to evenly brush a layer of cooking oil onto the folded pancake
6. Fold the pancake back toward the center to form a hinge, and use a rolling pin to roll it out into a long, thin strip
7. Roll it out
2. Roll out the biscuit slightly larger, still round biscuit
3. Dip a brush in a bit of cooking oil, and evenly brush a layer of cooking oil on the round biscuit
4. Follow the technique of wrapping the biscuit in the shape of a flower bone, and pinch it tightly, so that the cooking oil is wrapped in the pastry
5. >6. Form a flat round pastry, and start rolling it out with a rolling pin
7. Roll it out and thin it into a rectangular-shaped pastry, or a round pastry
Fourth way to fold a pastry:
1. Take a flat round pastry, and start rolling it out with a rolling pin
2. Roll it into an oval shape
3. Dip a brush into a little bit of edible oil and spread it evenly over the oval-shaped pastry. Evenly brush a layer of cooking oil onto the oval-shaped biscuit
4. Use chopsticks to hold the center of the oval-shaped biscuit and pinch it inward, forming the oval-shaped biscuit into a butterfly-shaped biscuit
5. Pinch the end of the butterfly-shaped biscuit and lift it upwards and fold it back to the center, folding it into a hinge-shaped biscuit
6. Pinch the hinge-shaped biscuit in both hands and shape it a little
7. >7. put the biscuit blanks on the board, with a rolling pin rolling
8. rolled out and rolled thin into a rectangular-shaped biscuit blanks, or round biscuit blanks
The biscuit blanks of the folding method of the fifth:
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cake frying process:
1. pan on the fire on high heat, turn the heat down to a small amount of cooking oil
2. Make the biscuits
3. Dip a brush in a little cooking oil and brush the surface of the biscuits evenly with a layer of cooking oil
4. Fry the biscuits over low heat until the surface of the biscuits starts to become firm
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7. Fry over low heat until large air bubbles form on the surface of the biscuit
8. Use chopsticks to gently poke a small hole in the top layer of the biscuit at the point where the air bubbles form
9. Beat 1 egg in a bowl, wash and chop chives and add to the bowl, mixing the egg and chives together well with the chopsticks
10. The chopsticks are held against the hole, and the right hand holds the small bowl and slowly pours the egg mixture into the pancake in small batches
11. Pouring the egg mixture is a technical task, and a little bit difficult for kitchen novices, so you can use a thin-rimmed spoon to scoop up the egg mixture and pour it into the pancake
12. When pouring in a part of the egg mixture, gently extend the chopsticks into the pancake, turn it back and forth a few times, and then pour in the remaining egg mixture
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13. After pouring the egg mixture, fry for a minute over low heat to set the egg mixture in the pancake
14. Turn the pancake over, and then gently press the spatula against the pancake
15. Turn back and forth, and fry the pancake on both sides until it is golden brown
Cooking Tips
1.
1, after the dough is made, it should be molasses for a while, and the cakes will be tough only when the dough is molasses in place.
2, the speculation of the surface is also a technical work, which is also related to the final product of the texture.
3, in the biscuit billet on the brush cooking oil, in order to make the biscuit billet layered.
4, each method of the last step of rolling the biscuit blanks, the biscuit blanks edge to leave a little thickness gap, that is, with a rolling pin not to the entire biscuit blanks rolled into a uniform thickness of the plane, but the edge of the slightly thicker than the center, so as not to roll the edge of the broken, and so that when pouring into the egg liquid egg liquid out.
5. When frying, brush the surface of the pancake with cooking oil to make the outside of the pancake crispy and the inside soft.
6, when you see a big bubble on the surface of the biscuit, use chopsticks to gently poke a hole, don't wait until the bubble subsides, the solidification between the crust is not conducive to poke a hole.
7, on the kitchen novice if you think with chopsticks hole difficult, you can use a knife, with the tip of the knife gently in the first layer of the biscuit billet poke a mouth, and then use chopsticks along the opening of the mouth of the hole will be good to carry out.
8, pouring the egg mixture according to the size of the cake, if the rolled cake is small, pour a little less egg mixture, as long as the egg mixture can be evenly spread all over the cake of the inner layer can be. Do not pour more egg liquid into the cake because it is small, so that the egg liquid outflow.
Because the cake is rolled out very thin, you can see the yellow color of the egg mixture through the cake~