300 grams of flour, 120 grams of hot water, 60 grams of cold water, five eggs (one for each pancake), chopped green onion, salt and oil.
Practice:
1, flour with hot water, then slowly add cold water and become a softer dough, let it rest for half an hour;
2, a little oil on the surface case to prevent sticking, the dough rolled into an oval shaped piece;
3, a little oil and salt on the sheet, roll the sheet;
4, cut into small sections;
5.
6, roll the dough into a pancake;
7, put a moderate amount of oil in the pan, fry the pancake until both sides are golden brown and ripe;
8, egg plus green onion plus salt mix well;
9, with chopsticks in the side of the pancake to poke open a small opening, and the pancake inside the layer of scratch, the egg mixture into the pancake;
10,
10, cover with a lid, each time a small amount of oil and salt is added to the pancake. p>Cover the pan with a lid and fry for another minute on each side until the egg mixture is solidified.
Cooked egg pancakes, you can see the yellow egg and green onion inside through the thin crust, but the egg will not overflow.
Tips:
1, the dough for the pancake should be a little softer, if you feel sticky, you can add a little less water. As far as possible and soft a little bit, like the dough in the picture can be, a little sticky (nian), but and good words and will not be sticky (zhan) hand, the key is and the pasta technique;
2, do this cake with the scallion pancake method is similar to the scallion pancake and scallion pancake is different, in addition to did not add green onion (of course you can add green onion, because of the egg added, do not need to add), the most critical difference! The key difference is that the scallion pancake is rolled up and flattened in a circle, while this egg pancake is rolled up and flattened horizontally so that the egg can be layered in.
3, and the hair of the cake is different, I think the cooking of this kind of hot noodle cake put a little more oil more delicious, of course, according to personal taste.