Eggcake

Recipe Recommendations

• medium-gluten flour 150g
• eggs 50g
• corn oil 16g
• water 20g
• fine sugar 18g
• yeast 1.8g

• sweetening
• baking
• an hour
• simple

Steps for Eggcake

1

First one, the flour is divided into an average of two units of 75 grams each. Dissolve the yeast in the water and pour 27 grams of egg fluid into one of the 75 grams of flour

2

And then you pour the yeast in, and then you mix it into a smooth, soft face, and then you rub it in your hand, and you put on a skin mask, you ferment twice as much at room temperature, and the fermenting time depends on the condition of the face

3

Then we'll make another noodle and put 23 grams of egg fluid, oil and sugar in the bowl. even

4

I'm gonna pour the blended glucose into another 75 grams of flour

5

The first one fermented twice as big

6

Put the first and second noodles together

7

If you want to be fully smooth, you can cut a few, then rub them together, and it'll be even

8

I'm going to redo it with a big, smooth face

9

Split the noodles into five equals, round them up

10

And then flatten it. Put it in the oven for 30 minutes

11

The surface is painted with thin oil and placed in an Orborg oven, which is preheated to 180 degrees, and baked for about 18 minutes (the actual temperature of the roast is determined by the temper of the oven). It takes two turns to bake midway, so the heat is more even。

Recipe Categories

• Pasta Recipes
• oven dish
• breakfast recipes