Eggs can be boiled, fried, stewed, steamed, etc. I feel that eggs are omnipotent. In addition, when making cakes and cakes, adding eggs can not only make the food softer, but also add a little different taste.
Today, my mother shared some delicious egg breakfast cakes with you. They are delicious and the method is relatively simple. Even without rich kitchen experience, it can be easily done.
Egg cake
Step 1: Add 65,438+0 tablespoons of salt to 300 grams of ordinary flour to increase gluten, mix the flour with 200 ml of warm water until there is no dry flour, add about 65,438+00 grams of oil to knead it into a smooth dough, and then cover it for 65,438+00 minutes.
Step 2: Beat 3 eggs into a bowl, add 1 tablespoon salt and 1 tablespoon pepper, stir well, and then fry the eggs until cooked.
Step 3, prepare some shallots, cut them into chopped green onions, pour them into the eggs, add a spoonful of shrimp skin and stir well for later use.
The fourth step is to wake up the noodles, knead them for a while, and then divide them into two doses. Take one dose, knead it into a circle and flatten it, roll it into a rectangular pancake, brush the surface with a layer of oil, sprinkle some dry flour, slowly fold the cake, pinch both ends and roll it into a pancake. After rolling, spread the chopped green onion eggs on it, not too much, and leave some around. Then continue to fold the cake in half, pinch the four sides after folding, roll it a little, and you can fry it.
Step 5: Brush the pan with oil, fry it on medium and small fire, and turn it over for 3-4 times until the cake is cooked.
Egg-wrapped cake
Step 1: Pour 300 grams of flour into a pot and add 1 tablespoon salt to increase gluten. Mix half the flour with warm water and the other half with boiling water. Finally, after stirring into a flocculent shape, knead it into a smooth dough.
Step 2: Proofing the dough, simply kneading it for a few times, then sorting it into strips, dividing it into two doses, and rolling one dose into pancakes.
Step 3: Then we pour some oil on the cake, spread it evenly, and then sprinkle with salt and pepper. If there is no salt and pepper powder, we can also sprinkle with spiced powder and some dry flour, so that the level will be fine. Then we evenly sprinkle chopped green onion on the surface, slowly roll it up from one side, pinch it at the closing place, roll it up again, roll it into cakes, cover it with plastic wrap and relax for 5 minutes.
Step 4: Sprinkle some dry flour on the crispy bread and roll it into pancakes. Pour some oil into the pan. When the oil is hot, put the bread and brush the surface with a layer of egg liquid. After brushing the finished liquid, cover it and bake it on low heat. After the surface egg liquid is solidified, it can be turned over and taken out of the pot for about 3-4 times.
Egg pancake
The first step is to cut a handful of shallots into chopped green onions for later use.
Step 2: Pour 200 grams of flour into a basin, add a teaspoon of salt, and then add 400 grams of water several times and mix well until it is fine and granule-free, slightly thinner than yogurt.
Step 3, then pour in chopped green onion and stir well again, scoop two spoonfuls of batter into a small bowl, depending on the size of your own pot, and then beat 1 egg into the small bowl and stir well.
Step 4, brush the oil in the pan, pour the egg paste after the oil is hot, spread it into a round cake quickly, and bake it on both sides with low heat until golden.
The omelet made in this way tastes delicious, and it is soft and glutinous, with strong onion fragrance, which is worth a try.
Leek egg cake
The first step is that leeks in spring are the freshest and most delicious, and they are most suitable for making cakes. Wash and chop fresh leeks.
Step 2: Add two eggs, a spoonful of salt, a spoonful of pepper and a spoonful of flour to the leek and mix well.
Step 3, brush the oil in the pan, scoop in a proper amount of leek paste after the oil is hot, then spread the leek paste into a round cake, bake it with low fire, turn it over and continue baking after the bottom solidifies. Golden on both sides, it can be cooked in almost 2 minutes.
Step 4, the leek cake is rolled up after being taken out of the pot, cut into pieces and eaten on a plate.