Leek egg cake
By BrisaRussel
Spring leek is the most fragrant, and leek egg cake is a seasonal cake and delicious cake in spring.
Recipe Recommendations
Steps for Leek egg cake
1
Add appropriate amount of water to the flour, mix into a moderately soft dough, and soak for ten minutes.
2
Peel off leeks, wash and dry to remove water for later use.
3
Divide the dough into 70 grams of dough for later use.
4
Roll into a thin and evenly thick dough for later use. Because two crust sheets are needed to make egg cakes, when rolling them, roll them in pairs.
5
Chop the leeks, place them in a bowl, beat in an egg, add a little salt and thirteen spices, and stir to disperse.
6
Pour the evenly beaten egg liquid onto a cake crust and spread out evenly.
7
Take another cake crust and cover it on the cake crust with egg liquid laid out.
8
Take a bowl and use the edge of the bowl to press and cut the edge of the cake crust to prevent egg liquid from flowing out.
9
Remove the edge of the pressed cake crust and don't use it.
10
Put the oil in the frying pan and heat until warm. Put the prepared cake blanks into the frying pan and fry.
11
Fry one side until golden brown, turn over and fry the other side. Once both sides are golden brown, they will be cooked.
12
Cut the fried egg cake with a wheel knife, and serve on a plate.