Egg baked cake has been a snack in Chengdu for hundreds of years, and many people like it very much now. Therefore, it is a classic snack in Chengdu, which has been precipitated for hundreds of years. Egg baked cake is a famous snack in Chengdu, and it is made into a thin paste with eggs, flour, yeast powder, butter and water. Heat it in a small copper pot on a gas stove, scoop a spoonful of batter into the small copper pot to ignite, cover it for 3 seconds, loosen it with tweezers, wrap it with the stuffing you want, and put it in a paper substitute to eat. People who are allergic to eggs dare not eat, as long as it doesn't affect them. It's mainly the master who makes egg baked cakes, and the technical taste is very important.

The raw materials of the egg cake are very simple, which are flour, old flour paste, alkaline water and eggs. They are evenly stirred and baked in a small copper pot with sesame white sugar or small green pepper fried kohlrabi granules in the middle. In fact, the material and technology are not necessarily better than the existing egg tarts. Cake making requires tools: oven, which is a baking tool, not only baking cakes, but also an important baking tool needed by all kinds of baked foods. They are all made fresh. There are twenty or thirty kinds of fillings in the sandwich, which taste sweet, fragrant, salty, salty, spicy and hemp, and the taste is thin, dry, soft and crisp. There are fewer people doing it now, but there are more varieties.

put a small copper pot on the stove, pour the prepared egg liquid on it, roll the copper pot around, cover it, and bake a thin layer of skin in the pot. About a minute, or 3 seconds, anyway, the time is very short. Open the lid, add sugar to the egg white and beat it with the eggbeater. Then, the egg yolk is stirred with flour and sugar milk oil, and then mixed. Then put it in the oven for 6 minutes, and the temperature is 15 degrees, and the cake is finished.

It is too thin, the batter solidifies slowly, the bottom of the cake is too deeply colored, and the baking cake has poor foam; If it is too thick, the fluidity of the batter is poor, and it is not easy to spread out in the pot, which is easy to cause uneven thickness of the cake, while the batter solidifies quickly, the color is too deep and the taste is rough. Once again, the soul of the omelet is its side dishes, which can be sweet and salty.