Exercise:

1, add 360ml of warm water to the cup, add 5g of yeast and a spoonful of sugar, and stir and mix evenly with chopsticks to melt the yeast and sugar.

2. Add 500 grams of flour to the basin, mix the flour with the stirred yeast water, add it while stirring, and don't pour it out at once.

3. Finally, stir with dry flour until there is no sticky batter. If it is too thin or too dry, it is not easy to operate. Cover it with plastic wrap and put it in a warm place to wake it up twice as big. If you are in a hurry in the morning, mix the noodles one night in advance and put them in the refrigerator for refrigeration and fermentation.

4. After fermentation, add a handful of chopped green onion, beat in two eggs, add a spoonful of salt and a spoonful of pepper powder, and use chopsticks to break up the eggs and mix well.

5. Prepare a paper bag to cover the cup. If you don't have a paper bag, you can use a fresh-keeping bag or a clean plastic bag instead, and pour in the stirred chopped green onion egg batter.

6. Brush the electric baking pan with a little cooking oil for preheating. After the oil is heated, cut off the bottom of the decorative bag, gently squeeze out the batter, and cut it off with chopsticks to naturally form an irregular circle. This cake is thick and needs no cover. Simmer for 3 minutes.

7. Bake the cake until it is solidified, turn the bottom slightly yellow and continue baking, turn it every 30 seconds until both sides are slightly yellow, repeat twice, bake until both sides are golden, and then take out the pot.

Our chopped green onion egg noodle cake is ready, fluffy and soft like bread, sweet and delicious, full of onion fragrance, simpler and more delicious than fried dough sticks.