egg filling cake
Do you still remember the delicious food outside the university? I always forget the taste of college. The most popular food in the alley behind the school is egg filled cakes. The long queues lined up every day, like a supermarket promotion. A hot egg filled cake, take a bite, it is fragrant, crisp, and beautiful! But I haven't tried it since I graduated. The roadside stalls are delicious, but the hygiene conditions are worrying. So if you want to eat this cake without worrying about hygiene problems, the best way is to do it yourself.
Recipe Recommendations
- salty and fresh
- other
- three-quarters of an hour
- ordinary
Steps for egg filling cake
1
Heat the cooking oil and pour it into the flour while hot and stir well until it is crisp. Cool and set aside.
2
Blanch the flour with boiling water, then slowly add cold water.
3
Mix into a soft dough, wrap in plastic wrap and let sit for half an hour.
4
Remove the dough and knead gently.
5
Roll a portion of dough into long slices, evenly spread with the pastry, and sprinkle with a little salt.
6
Fold in half, roll from one end to the other (roll slightly tighter), and pinch the dough sheet tightly at the seal.
7
After rolling, stand the dough up, press it flat with your palms from top to bottom, and roll it into pancakes with a rolling pin.
8
Put a little oil on the pan and heat it up, put in the pancakes, and pancake over medium to medium heat; when the middle of the cake bulges, quickly use chopsticks to puncture the bulging part to form a small mouth.
9
Pour in the beaten egg liquid, then turn it over and continue to pan.
10
Let the sides be fried until golden brown.
11
Spread the fried egg cake with sweet flour paste (chili sauce), roll with lettuce and serve.