Egg-filled cake: It is a representative dish of Zhejiang cuisine. The recipe features: crispy and palatable, golden color, salty and crispy.
Pour the egg liquid into the half-cooked cake and continue to fry it. The crust is crispy and the eggs are delicious.
egg filling cake
By BritneyHauck
Recipe Recommendations
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for egg filling cake
1
Add warm water to the flour and stir until it becomes snowflake.
2
Mix into dough and soak for 10 minutes.
3
Pull into 4 doses.
4
Press the dose flat.
5
Roll it into a round cake.
6
Add oil to the flour to make a crisp and place it in the middle of the cake.
7
Wrap it up and close it down.
8
Roll out the cake blank into a cake.
9
Chop the green onions and add the eggs and salt.
10
Stir well and set aside.
11
Put oil in the pan.
12
Add 50% heat into the cake and fry it.
13
Set one side, turn over and fry.
14
Fry until the cake bursts in the middle when it bubbles, and pour in the beaten eggs.
15
Turn the cake over and fry it.
16
Pan-fry until golden brown on both sides.
17
Allow it to dry, cut it, place it on a plate, and serve.