Ingredients
Recipe calories: 2279.5 (kcal)
Main ingredients
300 grams of flour
Eggs Several
Step 1: Kneading the dough
1
Kneading the dough is a key step in making egg-filled pancakes. The noodles for egg-filled pancakes are half hot noodles and half dead noodles. Too much hot noodles will make your hands sticky, and too little hot noodles will make the biscuits dry and hard. You must remember this.
2
Specific method: Put the flour into a basin, boil the water, pour an appropriate amount into it, and stir while pouring until the flour becomes fluffy. After 2 minutes, pour it again Pour in a small amount of cold boiled water and stir while pouring. Finally, turn the flocculent flour into a smooth dough. Cover with plastic wrap and place in a warm place to rise for one to two hours.
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Step 2: Prepare egg liquid
1
Wash the green onion and cut into small pieces. Open a few eggs, put them in a small basin, add an appropriate amount of salt, add chopped green onions, and stir evenly.
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Step 3: Roll out the dough
1
Knead the risen dough into long strips and break it into small pieces .
2
Use a small rolling pin to roll the small dough into a long strip, apply an appropriate amount of oil, salt, and five-spice powder and sprinkle some dry noodles.
3
Roll the seasoned dough into a roll, and then twist it into a twist (the harder the twist is, the more layers of cake will be made in the future.).
4
Then, press the twists vertically on the chopping board sprinkled with dry flour, and use a small rolling pin to roll the dough into a loaf cake.
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Step 4: Fried egg pancake
1
Put the pot on the stove, turn on the heat and add appropriate amount of oil.
2
Heat the oil slightly and put the cake into the pot. When the side of the pan is fried to white, turn it over.
3
Fry both sides until light yellow. Use chopsticks to break the top layer of the cake. Use chopsticks to lift up the skin and pour an appropriate amount of egg liquid. into it. I like to pour the egg liquid directly onto the surface of the pancake and flip it over quickly, so that the fried pancake is especially crispy.
4
Quickly turn the cake over and fry until the cake puffs up.
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Notes
Pay attention to the ratio of water to noodles.
The more you twist the twist, the more layers the egg cake will have.