egg filling cake
Yesterday, I talked about inviting friends to come home to eat chopped green onion pancakes. Hehe, I didn't make chopped green onion pancakes, but I filled them with chopped green onion eggs. I hope I can fulfill my promise.
Recipe Recommendations
Steps for egg filling cake
1
Use flour and dough in an amount suitable for the population.
2
It's better to make the dough soft. I can make it to a large length with a gentle pull with my hand.
3
One cake, one egg and one shallot.
4
Cut green onions, chopped green onion and mix with eggs, add appropriate amount of salt and stir well.
5
Pull a piece of dough according to the size of your own pot and knead it into a smooth horn shape.
6
Roll into long slices and brush evenly with a brush.
7
Sprinkle with salt and thirteen spices.
8
After applying the seasoning evenly, stretch the dough and roll it from the lower end to the upper end.
9
Twist the rolled dough and press flat.
10
Roll out into pan-sized dough pieces for later use.
11
Put oil in the pan, put a little more oil than when making pancakes.
12
Heat the oil temperature and add into the cake crust.
13
After one side of the dough is solidified, turn over and fry.
14
Pay attention to the changes in the dough. After being turned, large bubbles will bulge when heated.
15
Use a shovel to poke the bubble into pieces, take the opportunity to pour the beaten egg liquid into the hole of the bubble, fry for a while until the egg solidifies slightly.
16
Turn over and fry the eggs you pour in until done.egg filling cake Make Tips
The freshly made egg-filled pancake should be eaten while hot, as this is when the texture is best: the crust is crispy, the inside is fluffy, and accompanied by the aroma of scallions and eggs, it is an unbeatable classic breakfast. Spreading a layer of sauce adds another dimension of flavor; you can mix the sauce however you like, using whatever you prefer. I also highly recommend my homemade sauce. My recipe uses homemade stir-fried pizza sauce, Lao Caichen lettuce sauce, and Korean chili paste in a 3:2:1 ratio. Since tastes vary, you can freely adjust the sauce composition. Of course, this pancake is delicious enough even without sauce. If you want to take it to the next level, don't mind the extra effort. The pancake does not need to be cut; you can simply spread the sauce and eat it directly. I only cut the pancake open for the sake of the photo, so you can see the egg stuffed inside.